Celebrated Australian chef Gary Mehigan has begun incorporating Indian meals parts,like curry leaves into his delicacies and is worked up to cook dinner south Indian meals.

Mehigan,who simply wrapped up a go to to India,the third in as a few years,is fascinated by the range of meals within the nation and says he wish to introduce Australians to an entire new world of south Indian flavours.

“I think Indian food is delicious and food from South Indian food is quite new to me. I have tried to make appams and on my trip here picked up a few tips and tricks,” Mehigan mentioned in an interview.

Invited as a part of the ‘Oz Fest’ celebrations,the acclaimed chef shot pilot sequences for his upcoming TV present in Delhi,Mumbai,Rajasthan and Chennai.

“We have a lot of people from South Asia in Australia so it is perfectly normal to find our restaurant serving different food everyday. One day it is Thai,another it is Indian and yet another it is Malay etc,” says the chef who runs his personal eating places in Australia.

Mehigan says he requested for and obtained lots of recipes for paneer masala,chaat on his twitter feed,however his present fascination is for appams,masala dosas and malpuas.

“Back home people are familiar with paneer masala and tikkas but they have heard less about appams,the rice puddings and well malpuas. They are absolutely delicious. I have also been incorporating more curry leaves into my salads and food for a different and unique flavour,” says the 46-year-old British born chef and restaurateur.

The chef who’s a well-known title along with his actuality TV present “MasterChef Australia”,says he plans to incorporate an entire lot of Indian meals in his new e book scheduled to hit stands round May 2014.

When requested,the chef who actively scouts for brand spanking new recipes and types of cooking says,he doesn’t subscribe to the notion of secret recipes.

“I have been a chef for a long time and if someone was to take my recipe and make it into something better,I would be more than happy. I don’t have a ‘Gary’ tag on my recipes. I think now food as a whole is constantly changing and evolving,” says Mehigan.

Food,says the worldwide chef,is all about “embracing our localness and regionalness and championing the heritage.”

Mehigan additionally credit the Internet and Youtube to serving to him hold observe of worldwide tendencies.

“If you ask me I am not a great predictor of trends. Even if I was I would rather keep it to myself. The Internet has thrown wide open to experience. I now know what is happening from Copenhagen to London to New York what top chefs like David Chang…. are upto. Food has opened up in a global way” says Mehigan.

While in Delhi,he visited the well-known spice markets in Chandni Chowk and grabbed spices and condiments.

“I went to the spice market here,there is so much colour and variety,so many beautiful spices lots of chillies,cardamom,its all fascinating. I must say that while those with me had watery eyes,i just loved it,” says the chef who’s all the time looking out for avenue meals.

While in India,Mehigan,cooked with the dhabbhawallas in Mumbai,checked out a motorbike manufacturing facility in Chennai,hosted a barbecue on the Australian High Commission in Delhi and attended a music competition at Jodhpur amongst different issues.


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