For Australian celebrity chef and TV show host, Gary Mehigan, the allure of Indian gastronomic paradise is never enough. Mehigen is no stranger to food enthusiasts. From the bustling streets of Mumbai to the tranquil backwaters of Kerala, his culinary odyssey involves learning from local cooks, street vendors, and renowned chefs and it’s as eclectic as it gets. But, what makes the Chef so intrigued towards Indian food? “Flavour, flavour, flavour!” he excitedly tells in a jiffy. “It is incredible the different flavours I have discovered on my trips to India.”
The Great Indian Tryst Continues For Chef Gary Mehigan
Chef Gary Mehigan’s romance with India and the cuisine runs deep and keeps continuing. The renowned chef is now back in Mumbai with his masterclasses with Conosh. He would be conducting an eggless pastry masterclass on July 5.
As an influential figure in the culinary world, his engagement with Indian cuisine has sparked a broader interest in the country’s cooking techniques and ingredients, inspiring home cooks and professional chefs alike. The Aussie chef has travelled the world extensively for the hunt of good food but something tells me that he remains partial towards our cuisine. “I have eaten a lot of Asian food, Italian, Greek, and Spanish, but only when I visited and started travelling India, did I truly understand the amazing depth of flavour,” he explains.
Mehigan’s Instagram is a potpourri of India’s culinary tapestry. And in fact, it’s both fun and enlightening, thanks to his unfiltered viewpoints about cuisines, not just from India but from around the world. Moreover, a quick scroll through his profile reveals his profound understanding of regional ingredients, techniques, and flavour profiles. Sometimes, hobnobbing with the locals at marketplaces or eating at local joints; sometimes relishing a brioche in a cafe or understanding the unique traits of tribal food—when in India, Mehigan is always seen having the time of his life.
“I am truly blessed to get to explore your great country. I am always bringing back recipes from chefs, friends, and people that I meet along the way here,” he shares. “And recently, I even perfected a little fritter called Medu Vada,” he adds happily. No wonder, the renowned Aussie chef clearly cannot get enough.
In a tête-à-tête with us, Chef Gary Mehigan tells how meaningful connections with the people and traditions make Indian cuisine so special to him, what makes Australian and Indian food similar and more:
1. Tell us what makes this India trip so special?
I am really looking forward to getting people to taste some of the flavours I have discovered in my travels, thanks to Conosh’s series of dinners and masterclasses across the country. And, of course, to visit Ladakh for Mega Festivals and the Hemis Festival. It’s been a dream come true!
2. What Indian food would you recommend to non-Indians?
I think street food is a must. It’s the food of the people, at the heart. Vadai, Bun Parotta, Golgappa, Kachori Aloo Jol on the streets of Madurai, and Aloo Tikki. And even, just standing on the street drinking a cup of Masala Chai.
3. Sometime back, you extensively relished Naga cuisine and attended the Hornbill Festival. I’m curious to hear about your experience at the festival
It was the most incredible experience. I have always wanted to go and was not disappointed. It’s a must-visit for Indian and international travellers alike. I loved all the different food experiences I had, and you will get to see many of them in my NatGEO series, Mega Festivals.
Also Read: From Dosai To Vadai, Australian Celebrity Chef Gary Mehigan Relishes Madurai’s Street Food
4. As a chef, what do you think about traditional and authentic Naga cuisine? What makes it so unique?
I think it’s the native food that makes it so different. Things like Fermented Bamboo Shoots, Fermented Mustard Seeds, incredible umami characteristics, lots of smoked cooking, Naga Pork, Naga Chillis, and Smoked Fish are some of the hottest in the world. One of my favourite dishes was Chicken cooked with fermented Bamboo Shoots and Passionfruit Leaves, it was delicious. We also ate Silk Worms, Red Carpetener Worms, Hornet Lavae, and Crispy Hornets, which I loved. We talk about Future Food a lot now, so this was a very timely visit for me.
5. Are there also some Indian spices that we can find in your kitchen always?
So many! All the usual suspects – Cardamon, Cinnamon, Fenugreek, Coriander, Turmeric, Clove and Cumin, are all standard items in my spice rack. I always come back with new recipes every trip.
6. Indian chefs are quite popular on MasterChef Australia. What makes Indian contestants stand out?
I think it’s two-fold. Firstly, India’s passion for the show, and secondly, it’s so different to many Australians’ own food, especially food from the south of India and the street food, that we have had our eyes opened to what more there is to discover.
7. In terms of flavours, aromas, and tastes, where do the Indian and Australian culinary worlds meet?
The love of texture, we both love crunch, something gooey, something warm! For example, Raj Kachori – crisp, soft, warm snack with cold curds, green chutney, and tamarind sprinkled with Pomegranate seeds, it’s yum! And most Australians wouldn’t have that but would love it. This is a simple dish from Jaipur and something everyone needs to try.
8. What is it about Indian chefs that you would love to pick up as a trait?
I think we are all very like-minded. Indian Chefs are no different to the rest of the world in that we are truly, madly, deeply in love with food and feeding people.
9. You are full desi now, what more desiness can we expect from you? Maybe a desi restaurant?
You never know. I am still waiting for Prime Minister Modi to make me an honorary citizen. (laughs)
Also Read: CTExclusive: 9 Questions With French Star Chef Michel Christmann Who Calls India His Second Home
10. Is there something on Chef Gary Mehigan’s list to tick off while In India?
It would have to be a motorbike ride from Manali to Leh, as it’s quite a challenge. I would then go further up from Leh to Lamayuru, where I am currently filming, and it is just insane. And definitely on a Royal Enfield!!
However, what stands out most is Chef Gary Mehigan’s transformation into an ardent lover of Indian cuisine, which totally proves the power of food to transcend boundaries and bridge cultures.
Cover image credits: Instagram/Chef Gary Mehigan