Becoming a master chef

Food has always been a passion. Right from my early years, I was exposed to many different tastes and cuisines as my mother is an amazing cook herself. I also had the opportunity to travel extensively from a young age. This helped me evolve my taste buds rather quickly and enjoy food more.

Armed with a degree in business management, and coming from a business family, it was natural for me to work in an environment that urged me to use my business acumen. I started my career in Business Development at Vogue. While working there, I dabbled in many things — I have my fashion label “playground by Karishma Sakhrani” and I also organised events, did some freelance writing, fashion and lifestyle blogging — including food! MasterChef happened by chance!  It wasn’t planned. I got to know about the auditions and decided I had nothing to lose by giving it a shot.

I owe everything I know about food and cooking to my mum. She is an exceptional cook and the best teacher. And by best teacher, I mean she taught me how to self-teach! She has never hand-held me through anything. She gave me one very important lesson — keep your eyes and ears open, and you will learn everything. Of course, when things went wrong, I had her shoulder to cry on and she has been my rock.

My mother had to leave home for long periods of time when I was about 12 or 13 to take care of my then ailing grandparents. Being the only girl in the house, the responsibility of running the house fell upon me. And in admiration of the way my mother carried out her duties, I wanted to do everything just the way she did. Cooking was of course the main part. So I used to Google recipes and experiment in the kitchen. My family loved it, and my dad used to encourage me by saying I was a better cook than my mother. This is what really got me into cooking.

My tryst with clean eating and my fitness regime prompted me to experiment and cook up some oil-free but delicious salads and clean cheats. I was deep into this form of alternative cooking when I got to know about the MasterChef auditions and felt encouraged to try out. Also, since I’m a vegetarian and this was the first time the show turned vegetarian, I felt it was almost imperative for me to give it a go.

Since the show, I’ve set up a menu titled “Reality Bites” at The Pantry, a quaint café in Kala Ghoda. It has been so gratifying to see people enjoy my food. I have also been conducting workshops at cooking studios across Mumbai; all focused on healthy and clean eating. I also generate recipes for different companies on a consulting basis.

My food philosophy is simple — it has to be healthy and most importantly, nutritious. I also believe in fuss-free cooking. I cook with my heart and soul and enjoy it as an art — from start to end. I think about the ingredients I’m using, plate my food beautifully — and most importantly, share it with someone I love.

    — As told to Aarti Bhanushali

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Papa don't peach

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Coconut cream oatmeal with fresh peaches and mint. A drizzle of honey and crunchy home-made granola.

Ingredients
1/2 cup water
1/4 cup jumbo oats
1 tbsp thick coconut cream
1 tbsp sugar
1 fresh peach 
1 tbsp chopped mint leaves
1 tbsp granola 
1 tsp honey
Salt, a pinch

Method: Boil the water with a pinch of salt. Add the oatmeal and cook covered, until the water evaporates, on a very low flame. Once the oatmeal is cooked, combine with coconut cream and sugar.  Chop the peach into small cubes. Toss with finely chopped mint leaves. Layer the peaches and coconut cream oatmeal in a small jar. Drizzle with honey and top with granola for a nice crunch. Remember to share it with someone you love!

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Achari Act: Baked mushroom kebabs stuffed with apricots and cheese served with pomegranate chutney and spiced lotus seeds. The elements include achari mushroom tikki, Karishma salad, pomegranate chutney and puffed lotus seeds

Ingredients
For achari mushroom tikki  and achari masala
200 gm mushrooms
1 small onion, finely chopped
1 tsp garlic paste
1 boiled potato
1 tbsp mustard oil
2 tsp chaat masala
1 green chilli, finely chopped
Salt, to taste
25 gm grated Lofabu cheese
25 gm dried apricots, soak in hot water and
chop into small cubes
Bread crumbs, for coating
Oil, for frying
For the achari masala
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 tsp kalonji
5 tsp fennel seeds
1 tsp chaat masala
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp asafoetida
¼ tsp salt
For salad
1 cucumber
10 gm pine nuts
For the dressing:
2 tsp honey
2 tsp lemon juice
1 tsp olive oil
½ tsp chaat masala

For pomegranate chutney
250 ml pomegranate juice
2 tbsp sugar
½ lemon, juiced
½ tsp chaat masala

For puffed lotus seeds
6-8 puffed lotus seeds
A pinch of red chilli powder, cumin powder, coriander powder, chaat masala and salt

Method: For achari mushroom tikki Saute the mushrooms on a high flame till the water of the mushroom dries up. Take the mushrooms off the flame. Next, using one spoon of oil, cook the onions for a few minutes until light golden brown. Add the garlic paste. Lightly dry roast the spices for the achari masala in a pan on a low flame for just half a minute. Grind the masala in a spice grinder to a fine powder. Mash the potato. Combine the onions, garlic, potato, chaat masala, salt, mustard oil, green chilli with the achari masala — as per taste to form the tikki mixture. Make small round patties using your hands. Make a slight depression, and fill grated cheese and chopped apricots inside. Seal and roll again to form a stuffed tikki. Coat each patty with a small amount of breadcrumbs. Bake in a medium-hot oven for a few minutes.

For salad
Shred the cucumber into long, thin ribbons. Lightly toast the pine nuts in a pan on a low flame. Combine all the ingredients for the dressing in a bowl. Toss the dressing with the cucumber. Top with pine nuts.
For pomegrante chutney
Combine all ingredients except chaat masala and bring to a boil till it reaches a syrupy consistency. Switch off the flame and add the chaat masala.
On cooling, the chutney will thicken further.

Puffed lotus seeds
Bake on a low oven for about ten minutes. Toss in the spices and some salt while still hot.
Garnish the mushroom tikkis with salad. Decorate the plate with pomegrante chutney and puffed lotus seeds.