Tag: MasterChef

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Macaroon Challenge Awaits MasterChef India Tamil Finalists

Joining her in evaluating the culinary creations were judges — Chefs Koushik Shankar, Shreeya Adka, and Rakesh Raghunathan…reports Asian Lite News

The five finalists of ‘MasterChef India Tamil’, Zarina Banu, Praveen Kumar, Vani Sundar, Pavithra Nalin, and Akash Muralidharan, were given a special challenge curated by Chef Pooja Dhingra.

Renowned as the ‘Macaroon Queen of India’, Chef Pooja brought her expertise to the ‘MasterChef India Tamil’ kitchen, presenting an intricate dish that posed a formidable challenge for the home cooks.

The challenge was to replicate Chef Pooja’s macaroon creation with the utmost precision, aiming to match its exact presentation and flavour profile. This task pushed the home cooks to showcase their culinary command, attention to detail, and ability to recreate a dish that epitomises Chef Pooja’s culinary finesse.

Joining her in evaluating the culinary creations were judges — Chefs Koushik Shankar, Shreeya Adka, and Rakesh Raghunathan.

This challenge was not short of difficulties and roadblocks, as Pavithra, as persistent as she has been throughout the season, almost gave up halfway into the cook. Chefs Pooja and Shreeya encouraged not just her, but also Akash to complete their dishes, as presentation was an important aspect of this challenge.

MasterChef India Tamil’s in-house dessert queen, Vani, herself found the challenge to be intimidating to recreate Chef Pooja’s dish.

From deciphering flavours and textures to mastering artistic plating techniques, every aspect was crucial in ensuring their renditions were on par with the original masterpiece.

Talking about the same, Chef Pooja said: “Stepping back into the MasterChef India kitchen brought back so many memories from my days as a judge. Giving challenges to the finalists was thrilling, and watching them pour their hearts into replicating my dish was truly exciting and nostalgic. The ‘MasterChef India Tamil’ finale week has been an incredible experience.”

“The passion, creativity, and attention to detail shown by the home cooks make this show truly special. I wish all the home cooks the best of luck as they put their best foot forward and enjoy their journey. This is a fantastic opportunity that will shape their future in the culinary world, and I hope they cherish every moment of it,” she added.

‘MasterChef India Tamil’ airs from Monday to Friday at 1 p.m. on Sony LIV.

Punjabi Baker Jasween Kaur Shines in MasterChef India Telugu

The finalist of ‘MasterChef India Telugu’, Jasween Kaur, a 22-year-old baking whiz from Vijayawada shared how being a Punjabi, she has immersed herself in the vibrant culture of Vijayawada, embracing the flavours and traditions of authentic Telugu cuisine.

Jasween, who is known for her infectious enthusiasm and passion for baking, shared: “As a Punjabi immersed in the vibrant culture of Vijayawada, I’ve found joy in embracing the flavours and traditions of authentic Telugu cuisine. Being part of the ‘Top 5’ in ‘MasterChef India Telugu’ is not just a dream come true; it’s a celebration of passion, diversity, and the support of my loving family.”

“I’m thrilled to showcase the fusion of my roots and my love for Telugu cuisine in this remarkable journey of MasterChef India Telugu and my life ahead,” added Jasween, who has wowed the judges with her savoury Lebanese dishes.

Jasween described her ‘MasterChef India Telugu’ experience as a delightful dance through culinary creations.

The other finalists are– Vin Basha from Anantapur, Andhra Pradesh, Ravi Prakash Chandran from Tanuku, Ashwini from Madanapalle, and Shyam Gopisetti from Vizag.

‘MasterChef India Tamil’ airs Monday to Friday at 1 p.m. on Sony LIV.

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MasterChef’s Gary Mehigan: A Journey of Spice, Culture, and Butter Chicken

The dinner that Mehigan will lay out on Sunday will consist of seven courses, preceded by a “snack attack”, which will consist of dishes, each with his personal touches, representing the best of Japanese, French, Italian, and of course, Australian classics…writes Sourish Bhattacharyya

Gary Mehigan, who was behind the humongous success of ‘MasterChef Australia’, has become a registered Indophile by the look of it.

Somewhat like the Australian (and also Delhi Capitals) cricket star David Warner, who almost became the face of Tollywood during his stint with Sunrisers Hyderabad, Mehigan knows more about India than any homegrown desi would on a good day.

Not surprising, considering that he has been here 12 times in 18 months, travelling across the country from the highlands of Munnar in Kerala to Ladakh, soaking in the Hemis Festival, to Nagaland, chilling at Hornbill. Sampling ‘langarwali dal’ and roti at Anandpur Sahib one day or, on another, riding a truck in Kolkata carrying an idol of Goddess Durga being taken for immersion to the Hooghly, shooting for Nat Geo’s ‘India Mega Festivals’ series.

Gary Mehigan. (File Photo: IANS)

And of course, if you’re a chef who spends more time in India than back home in Melbourne, how can you not get interested in the butter chicken controversy that has pitted one of the Moti Mahal owners against the duo behind Daryaganj?

When Mehigan conducted a poll among his Instagram followers about their favourite butter chicken, Moti Mahal was trailing behind Daryaganj by 7 percentage points, and he also got advice on the other butter chicken offerings he must check out before arriving at any conclusion, notably Havemore, Minar, Mughal Mahal, Kwality, and even Aslam’s.

Mehigan, however, is at the Taj City Centre in Gurugram, along with a team from his Indian collaborators, the Bengaluru-based multi-vertical food platform, Conosh, and several cases containing the single malt, The Ardmore, for an event far removed from the world that his travels take him to. As he puts it, he keeps moving from “the pavement to the penthouse”.

The dinner that Mehigan will lay out on Sunday will consist of seven courses, preceded by a “snack attack”, which will consist of dishes, each with his personal touches, representing the best of Japanese, French, Italian, and of course, Australian classics.

No Iftar delicacies here, which he sampled in Hyderabad and Delhi, but definitely a platter of nigiri or a duck confit, and even the flavours of Alphonso. So, what would the pairing of The Ardmore and the Alphonso be called? The Alphmore? Mehigan broke into a hearty laugh. MoreAlph, maybe!

Being originally an Englishman, Mehigan loves his Single Malts, and he says they pair very well with food, contrary to the popular belief that they are best imbibed before and after a meal.

Although The Ardmore, which comes from the Highlands, is slightly peaty, Mehigan pointed out that it has clear notes of cinnamon, honey and toffee. The flavour profile makes it just right for cocktails, or, better still, to be paired neat with a duck or a lamb shank. Mehigan’s take: “That’s not a difficult one to pair. It has lots of flavours for us to play around with.”

Coming back to his love for India, Mehigan said he’s curating “food travel experiences” for just 60 world travellers along with his MasterChef Australia co-host Matt Preston and the international upper-crust travel company, Luxury Escapes. The India tours sold out in 12 hours.

And while he’s doing all this, and maybe wondering which one is truly Delhi’s best butter chicken, he’s soaking up more of India by reading up Arundhati Roy’s ‘The God of Small Things’, Rohinton Mistry’s ‘A Fine Balance’ and Jhumpa Lahiri’s ‘Inheritance of Loss’. Did anyone say chefs only read recipes and KOTs?

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