A true MasterChef Australia fan is one who will root for a certain contestant, get teary when they get eliminated and stay up to catch the repeat telecast no matter how tired she is. Such is the magic of the show that by the end of 10 episodes, it almost starts growing on you!
The show in its fifth year promises lots of action in the form of exciting invention tests and service challenges against the backdrop of some lip-smacking specialties. Oh and how can you not fall in love with the judges, George, Matt and Gary?! But over time, it is that one Indian contestant who you will slowly develop a soft corner for. No guesses here ‘coz this season it is Rishikesh Desai, who has managed to sustain the stiff competition to make his place in the Top 5! Now, how cool is that?
We did some catching up with the 30-something bloke from Kolhapur when he visited India last week at the Sofitel Hotel, Mumbai. Here are five cooking lessons that Rishi Desai had to give us. Do keep them in mind when you cook up your favourite dish the next time! 🙂
- Activate all the five senses when you are preparing a dish. Remember it is an experience!
- Don’t hesitate to experiment. That’s the key to a successful dish.
- Involve the heart and mind while cooking a dish. It’s bound to taste great.
- Respect the produce that you have. Try and use sustainable/ organic produce as much as you can.
- Take the modern approach, but don’t forget the tradition.
Trivia
- Born in Kolhapur, Rishi lives with his wife and seven-year-old son in Canberra, Australia.
- The public servant holds a degree in Polymer Engineering and an MS degree from Rochester University, US.
- Rishi’s first experience in the kitchen was at the age of five years. He prepared 2-minute noodles!
- His mother, Uma Desai is an entrepreneur and is famous for her Kolhapuri bakarwadi.
Image courtesy: Facebook
