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Dining MasterChef Pankaj Bhadouria Shares Her Efficient Home Cooking Secrets
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MasterChef Pankaj Bhadouria Shares Her Efficient Home Cooking Secrets

MasterChef Pankaj Bhadouria dishes on the intersection of Indian cuisine and modern-day hustle culture and what's staple in her grocery bag.

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By: Eshita Srinivas Published: Sep 24, 2022 12:00 PM IST

MasterChef Pankaj Bhadouria Shares Her Efficient Home Cooking Secrets

With a repertoire best described as a celebration of authentic flavours – MasterChef India’s first ever winner Pankaj Bhadouria has become a household name. In an exclusive interview with Lifestyle Asia India, she dishes on the intersection of Indian cuisine and modern-day hustle culture and what she adds to her cart on a grocery run. By Eshita Srinivas

The culinary journey of India’s first MasterChef is a masala box of experiences – from leading food festivals for major brands to launching her own restaurant. Her Instagram is an exciting digital cookbook of eclectic flavours, practical kitchen hacks, and the most unique takes on all things gastronomy. Add to this, television shows and a culinary academy and there’s no doubt that Pankaj Bhadouria’s schedule is an absolute whirlwind. Naturally, the passionate chef, traveller, and mother is well versed with the breakneck speed of modern life.

And although she enjoys pacing herself in the kitchen and presenting the most elaborate, technically-challenging creations – she’s innovated to make cooking more accessible. The payoff? A range of experimental recipes for typically elaborate traditional dishes and recipes that involve a kettle. It’s no surprise that her comments sections see a flurry of appreciative messages – from old and young alike. That said, when she’s not cooking up a storm or teaching others how to, she enjoys whipping up her children’s favourite meal – butter chicken. We couldn’t think of anyone better to help us hack the arduous process of cooking at home.

A lesson in efficient Indian cooking by MasterChef Pankaj Bhadouria

Since Masterchef, you’ve experimented with flavours from across the country. If you had to describe Indian cuisine in four words, what would they be?

The first word would have to be bouquet. Because there isn’t a defined cuisine in India – it’s a combination of several cultures from across several regions. The second is variety – we don’t just talk about one type of food here. I mean, you can’t just have one type of bread in India – there are more than a 100 different types. The third is spices – the quintessential masalas, without which no dish would be complete. Each region has its own version like the East Indian bottle masala or the Kolhapuri goda masala. Fourth and the most important would be seasonal – Indian cuisine is all about seasonal, local ingredients.

What is your take on the modern Indian palate?

It is more accepting and evolved. You know, earlier unfortunately, our palates were spoiled by the use of masalas, especially garam masala. We’d forgotten to appreciate standalone, subtle flavours – for instance the kind you see so predominantly in French cuisine. Today, we’re increasingly learning to recognise and understand those flavours. We no longer describe food as bland, we call it different. So yes, we’ve begun taking in more global flavours – Japanese to Caribbean.

You’re a household name for accessible, breezy cooking. How do you reduce the amount of time spent in the kitchen without compromising on nutrition?

I became a chef after 25 years of experience in my kitchen at home. I’ve also studied food science and understand food for what it is. Besides, I’m quite a practical person – if there’s a problem, I’ll immediately find a solution for it. All of these things have helped me accumulate tips and tricks over the years and create these easy steps and recipes. And of course, I always say that I’m a mom first. So anything that I cook, I always have this in mind – my kids are going to taste this. So is it good enough?

Typically, cooking Indian food takes hours. Keeping the hustle of life in mind, what would your meal prep menu for a week look like?

For me it would be getting a basic gravy ready in which I could toss in just about anything. You know, paneer with a little bit of puree, maybe mushroom with a little cream added on. I could create so many dishes out of these. As for rice, I’d rather have it fresh. It takes very little time anyway, just throw in one bowl of it with two bowls of water while you sit down to watch the television. Simple.

Are there any restaurant secrets or cooking hacks you’ve learned on the job that you could share with us?

There are so many things that I have accumulated over the years. For instance, to caramelise and soften onions faster, add a pinch of salt or sugar. To get rid of yellowish stains from white crockery, apply a paste of baking soda and keep it on for a few minutes before rinsing and to sharpen dull mixer-grinder blades, put some salt in the jar and run it for a bit.

What does a typical grocery haul look like for you?

Honestly, a whole lot of stuff – anything and everything. Lots of desi ghee and mustard oil – I don’t use refined oil at all. Then there’s the usual flour for parathas and rotis, rice, and dal because it’s essential. I also like oats, quinoa, and a lot of cheese (laughs). Also eggs. We go through a tray of about 30 in three days. And masalas because that’s where all the flavours come from.

What’s the biggest mistake people make in the kitchen?

It’s that they hurry while making food. Especially cooking at a very high flame trying to rush things but unfortunately that is where you lose out on all the flavours. Even if in a crunch, Indian food needs to be cooked on a slow to medium flame.

What’s your secret to cooking up the perfect meal each time?

I believe that your feelings get translated into the food that you cook. So please, whenever you’re cooking, cook with a good heart. Cook with heart. Food just tastes better and is more nutritious that way.

What’s next for you?

Life is an ongoing process. There’s so much that I’m juggling already. I’m just waiting for new opportunities and new venues to open up. Que sera sera.

All images: Courtesy Pankaj Bhadouria

This story was first published on Lifestyle Asia India

Related: Cook Vegetable Biryani Just The Way MasterChef Pankaj Bhadouria Does With This Recipe

Written By

Eshita Srinivas

Eshita Srinivas

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