Gary Mahigan is one of the rulers of «Master Chef» in the Australian version of hospitality India
Sunday, 7 Jumada Al-Awal 1440 AH – 13 January 2019 AD Issue Number [
Chef Gary Mahigan – Chef Gary brings traditional Indian dishes
New Delhi: Bracretti Gupta
Gary Mahigan, the English-Australian chef, one of the three leading judges of the Master Chef Australia program, recently visited India to attend an Australian festival in India. He is a member of the reality television program for 10 years. While the other two judges, chef George Calumparis and food critic Matt Peterson, oddly enough, my fans like Mahijan to calm him down at the table.
He was the first time he had come to India in 2012. Since then his visits to this country have been frequent and he has expressed his love for the Indian food and people. The 51-year-old chef says the food is what makes him return to India. "The variety of food is what attracts me to visit India many times. It's hard to name a single dish, I love everything from curry dishes in the north to South dishes. They are exciting dishes and delicious. Food has always been part of my life in the UK, but after I left for Australia I realized there were not a lot of Indian restaurants there, even though some excellent restaurants were opening up now. " "There are different and diverse kitchens in India from the north, south, east and west, each with its distinctive flavors. I did not know this until after I came to India because the focus outside India is mainly on the kitchen of northern India ».
The Indian cuisine is characterized by the richness and richness of ingredients in each dish. "The underlying love of the flavors and the different texture of each dish is what distinguishes Indian food. Indian Australians are like that, where their food varieties are diverse. "
The star chef toured India from Delhi to Mumbai, Bengaluru, Chennai, Hyderabad and Rajasthan, trying everything from the best restaurants in those cities to eating tasty streets. Gary was trained at the 5-star Connaught Hotel in London and Lee Soufle, who had a good reputation at the time before losing it, and then moved to Melbourne where he ran restaurants such as Burnham Beach Country House, Browns, "And" Sweet Soufiatel "before becoming the owner of the Phoenix restaurant. He is currently the owner of the Potthouse restaurant in Mony's Bounds, a suburb of Melbourne.
Mahijan's calmness and equanimity were evident during his recent visit to Mumbai, where he had Australian food with Australian ingredients. He also launched a range of cooking tools that combine Indian and Australian culture in terms of design, workmanship and use. Gary said the sense of humor enjoyed by the Indian people made him love the country. "I like the sense of humor in the Indians very much, they can beat you, and that's one of the things that attracts me to India every time. If you visit another country, you will not find a people that is so humorous, but in India and Australia, people can communicate with others because of that cheerful spirit. " "The first thing I asked my wife, Mandy, when I visited India with her was, did you notice how nice everyone was. Whether you are from Delhi or elsewhere, one feels that everyone is very kind. "
The favorite Indian dish for Michigan is Masala Dosa. "My reason for my love for South Indian dishes is to spend some time in Chennai," he says. The South Indian varieties are so familiar to the Australians that you can not imagine them, as I think, from Indonesia and Malaysia to Vietnam and Sri Lanka. There is a link between rice, coconut, green lemons, yellow lemons, curry leaves. For all those ingredients sweet and sour flavors are found in those kitchens in Southeast India food ». However, Mehajan admits that he is currently full of hummus and colchas, which he is eating at breakfast. "We plant hummus a lot, especially in South Australia, but it is always available in its dried form, and no one knows it can be eaten fresh. I met Thomas Zakarias, a chef from Mumbai, during the filming of the TV show and suggested that he prepared the chickpeas salad I had done. Many Arabs, and others who prepared this dish all the time, were surprised when it was published online. "
Other ingredients, which impressed the Australian chef and impressed him, curry leaves, after his first visit to India took with him a plant planted in his garden. "I like the flavors of southern India, especially because I love coconut cream, lemon, curry leaves," he said. "I feel that many in Australia have begun to understand Indian food thanks to the presence of Indians there," he says. I think the world is slowly beginning to realize the diversity of Indian food. " With his many trips to India, especially Mumbai, he is more comfortable with the city. "I was staying on my last trip in Bandra district like a local resident and I was happy when I was driving the driver on the road," he says.
Mahihan sees the culinary scene in Mumbai as much as in New York and London, where he says of the city: "It's a big bustling noisy city. There is something that makes Mumbai a special city. " At the beginning of this year he launched his first Masters of Test program on Fox Live. He met some of the most important Indian chefs from Mumbai and New Delhi to explore their recipes, methods and methods of cooking. The hardest part in cooking Indian food is the complexity of the spices, and knowing enough when preparing the dish. It is alleged that work on the program has helped him understand the importance of spices in the preparation of Indian food items. "When you read about the medicinal uses of spices and herbs, you realize that at one point doctors and chefs worked together and worked side by side. It makes me feel that I do not know anything. "
When it comes to Indian food, tradition is the dominant element, although there is room for experimentation, he notes. "What I have concluded from my trip here is that India is in a great transition in the culinary world. Maybe five years ago people were worried about breaking away from their roots and losing their traditional recipes. But what is happening now is that chefs travel abroad and learn from people from around the world and then return to India to realize how wonderful and authentic their food is. I think it's exciting. "
"It's interesting to see what young chefs are doing, trying to balance the recipes and methods, the impact of global trends in the culinary world, as well as the customers who have developed their taste and are not afraid to experience," he said.
He was born on the southern coast of England, and his grandfather was cooking his first anniversary of good food. "My father took a cheese sandwich with him daily, but my grandfather, on the contrary, liked the fun and the cooking, and he made me taste things like good chocolate," he says. His view of things was really enjoyed by Mahigan, and that's what he put on the road towards working as a chef.