Australian Chef Gary Mehigan teamed up with Huma Qureshi for a special Masterclass on Sushi making in Mumbai recently. The duo discussed all things food while learning to roll the perfect sushi and discussed about Huma’s latest project with ZEE5 Global on the world-renowned Indian Chef Tarla Dalal.
Excerpts from the chat:
Q: What is your favorite Indian food?
A: Everything! Dahi Gujiya is a favourite. I was in Nagaland recently and tried these Naga chillies and insects there- hornet larvae, silkworms, red carpet worms. What I love about this is that you find
little pockets all over the world but particularly in India, because it is so diverse. It is completely different from everywhere else- Nagaland and its 17 tribes have nothing in common with Mumbai. The looks are different, different language but very proudly Indian, which brings it all together.
Q: Can you make a round Roti?
A: Yes
Q: This is your 15th visit to India, what is it that keeps you intrigued and why do you keep coming back?
A: I love India! I love the colourful chaos, but more than that I love the culture. The people are so warm and have a great sense of humour. It’s like we belong together.
Q: How did you find Huma Qureshi during your meeting?
A: She seemed powerful.
Q: What do you think about Tarla Dalal?
A: Tarla Dalal was the original OG Masterchef well before us. What she has done, takes a lot of confidence to do that. Can you imagine doing something like that back then and not feel intimidated? More power to her.
Conversational Excerpts:
• Huma mentioned that the role she was essaying was that of the very popular Indian chef – Tarla Dalal. She goes on to add that Tarla took her time to identify her one key skillset of making amazing food that went onto touch people’s lives and ultimately made her a popular chef in the Indian culinary space wherein she also became the first woman to pen her own cookbook and have her own TV show as well. It’s her skillset that took her so far.
• Gary spoke about how skills are so key in the culinary world. He mentioned how in Japan people don’t go to a particular restaurant, they follow a particular master, somebody who can cut the fish right. “And you go and watch them do their thing, and it’s a thrill and a joy to watch them do it.” he said.
• Huma added her experience from her shoot of Tarla and highlighted that she is a lot taller in real life compared to Tarla but her director and she wanted to capture the essence of the chef more than anything else. Huma believes it to be the Julia Child Story of India to which Gary agrees that the “similarities are uncanny”!
• When asked “Roti Gol Kyu Hoti Hai?” (or why are rotis round in shape) the popular dialogue from Tarla, Chef Gary mentions the secret behind it to be the hands that pat them together which are skilled to do it.
-Supplied.
