Cooking has turned into a passion for me and most of my cooking is inspired by memories, family members especially my grandmothers and the time I spent growing up in Delhi.
1. Tell us about your background and journey?
I have been blessed with the best of two worlds, growing up in Delhi in India and then moving to Australia and being able to fulfil my culinary dream. Growing up in India with a huge family, I have always been curious when it came to food and cooking.
Cooking has turned into a passion for me and most of my cooking is inspired by memories, family members especially my grandmothers and the time I spent growing up in Delhi. My grandmothers, aunts and my mother are all exceptional cooks and their style of cooking was humble yet delicious.
As a child I always watched them cook food so effortlessly which I try and recreate at home. As I grew up in Australia, I started to experiment with many other cuisines and evolved as a cook learning new skills for example baking which now is one of my biggest strengths.
My husband and my parents have always encouraged me to follow my passion which then led to MasterChef.
2. What led you to take up this career path?
I have watched MasterChef Australia ever since it first started and I am probably a MasterChef superfan. If there was ever a cooking show I aspired to participate in, it was MasterChef Australia.
I filled out my application a few times but never submitted it thinking I wasn’t good enough. I finally mustered up some courage and finally submitted my application especially with COVID putting a lot of things in perspective.
3. What does your typical day look like?
My typical day would start off with some homemade Chai, it's something that relaxes me but also helps me reflect and kickstart my day on a good note. I spend a lot of time during my day cooking and experimenting with new recipes.
I am also currently working on a cookbook that keeps me on my toes. I love going for daily walks with my dog and I spend most of my evening cooking up a feast for my family which is truly rewarding to me.
4. Does one's approach change when cooking professionally and at home?
Cooking professionally involves being methodical as opposed to cooking at home. There is a level of pressure you have when you cook professionally however cooking at home is more relaxing and therapeutic.
During my time in MasterChef, I realised the importance of time pressure when I cooked which I hardly encountered at home.
In saying that, delicious food comes down to how we incorporate flavour into our food which remains consistent irrespective of the kitchen you cook in.
5. Is there a dish you particularly associate yourself with?
My favourite dish has got to be Butter Chicken, with Tandoori Roti or a Plain Butter Naan. I grew up eating this and I loved it as a child, and finally started to cook it myself for my family when we moved to Australia. For me, this is ultimate comfort food and something very close to my heart.
6. Can cooking be learnt in culinary schools or natural talent is required?
Cooking according to me is very instinctive and although you can learn cooking in a culinary school, there is a certain level of creativity that can only be acquired through interest and passion.
7. What is your favourite book and why?
My favourite cookbook would have to be Pushpesh Pant Ji's Cookbook called India. It is a true depiction of what Indian food entails and covers almost every region of India. I have a lot of respect and love for Indian regional cuisines and this is something I have always wanted to showcase via my cooking.
Interviewed by - Vanshika Jain
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