The matter of Indian food is different. From Northeast to West and from North India to South India… There are so many Indian dishes, whose taste has no answer. Foreigners are also crazy about Indian flavors and the magic of Indian cuisine has spread all over the world. So the question is, what is the magic of cooking, due to which Indian flavors are being stung in foreign countries as well?
Why do you think we are saying this? We are saying this because the 14th season of MasterChef Australia also saw a boom in Indian cuisine. In its previous seasons also, the magic of Indian food was spoken by the judges. Why is this so… for this we can quote only the words of famous chefs.
The runner up of the show, Sarah Todd, served up the flavors of Indian cuisine in a scintillating manner, including the spicy and spicy Pork Vindaloo from Goa. In the 5th season of this show, Rishi Desai fed the judges by making palak paneer and everyone became crazy about its taste.
According to a BBC report, Chef Sandeep Pandit, who participated in season 11 of the show, says that the show has introduced the taste of many types of Indian cuisine. Sandeep also took the idea of different dishes from all over India and served a completely new type of cuisine by mixing them all. His lobster masala was well-liked.
Let us tell you that MastChef is also a very popular TV show in Australia, India. As much as this show is famous in Australia, it is seen in India as well. The participation of Indian-origin cooks or their association with India is making the show more popular.
Deepender Chhibber, who participated in Season 13 of MastChef Australia, impressed the judges with tadka lassi and kadhai paneer. According to him, a lot of experiments can be done with Indian dishes, which enhances their taste.
Gagan Anand became popular as a legend chef. He is also called as Food God. He has a restaurant in Bangkok, which was included in the 50 best restaurants in the world in 2019 and was in the top 4 on this list. He has a food item – Dahi Dhamaka. In this, a large piece of curd is coated with gelatin and it explodes as soon as it enters the mouth and then what to say about the taste!
Serving with foreign tempering in Indian dishes also makes them popular, but Anand does not consider it right. They want our rich heritage and culture to be presented in the food plates. Sandeep Pandit says that we include chili, tomato, ghee, chocolate etc. in our cooking and before that our spices are amazing.
Our spices include turmeric, ginger, cardamom, nutmeg, etc., says Sandeep. All the spices used for tempering are used in cuisines around the world. India is the home of many spices. These spices have shown their magic in the world only after coming out of Indian soil. Season 13 winner Justin Narayan believes that more and more people want to eat original taste dishes. (all photos from Pexels)