'It was absolutely surreal'

CULINARY TALK

Nidhi Mahajan was one of the most loved contestants on ‘MasterChef Australia’ this season. She presented some amazing Indian dishes with a modern twist, taking the cuisine to a global level.

Her bubbly character brought her close to the audience’s heart, so much so that it almost came as a shock when she was eliminated.

She chats with Anila Kurian about her life before the show and some of her culinary dreams.

Tell us about your life before ‘MasterChef Australia’.
It was just like anyone else’s actually. I worked for a call centre in India. I utilised my weekends to destress myself with cooking and led a normal life.

Did you face any difficulties when you moved to Australia?
It meant a complete change in the food, culture and lifestyle. My husband and I didn’t have family or friends to help us out there; we had to learn everything on our own. But the place had a lot of offer, especially in terms of food. With my husband’s support, we have lived happily for the past three years.

How did it feel when chef Marco Pierre White appreciated your culinary skills?
It was absolutely surreal. I need to pinch myself even today to believe that such a thing happened. I think I’ll never get over the fact that he loved my cooking.

If you invite the ‘MasterChef Australia’ judges over for dinner, what would you prepare for them?
‘Ricotta cheese dumplings with naan bread’, ‘butter chicken gravy’ and the ‘lamb curry’ that Marco loved. And maybe something pureed too.

Your worst kitchen disaster.
When I was in India, I was trying to make doughnuts. I used ‘Eno’ instead of yeast. The rest is left to your imagination!

If you could take credit for any dish, which one would it be? 
I don’t want to take credit for anyone else’s dish. I’d like to be known as the inventor of ‘dry goat curry’ or a spicy ice cream.

Your favourite ingredient.
Green cardamom. It can be used in a sweet or savoury dish, and even to make beverages. I call it the pocket rocket for its versatility.

An ingredient that you don’t like to cook with.
Squid. It takes a long time to clean and is slimy. It can also get easily overcooked or undercooked.

If you were stuck on an island and could only take three utensils with you, what would they be?
A pot, frying pan and spoon.

Which kitchen utensil describes you best?
A pressure cooker. Luckily, my husband is the sole witness to that (laughs).

Can you share a three-ingredient recipe?
Grab some cardamom, chicken and butter, and cook them together. I’d call it the ‘three-ingredient chicken’ or ‘instant chicken’.