Kishwar Chowdhury dishes: The Melbourne raised chef was appreciated majorly even though she didn't win the winner's trophy at MasterChef Australia. She represented the Asian culture and Bengali food style right from the first episode of the season.
"Paanta Bhaat goes international," said one of the Twitter users while another wrote, " just can't get over the fact that someone who has the entire world's captive audience, makes "Paanta Bhaat" as the final dish???"
Critics apart, somewhere we all are thankful to Chowdhury for showcasing some of the most authentic Bengali dishes in the most elegant way possible and shock the South Asian fan base even more than the Australian jury.
Kishwar Chowdhury Dishes: Seven dishes that impressed the viewers of MasterChef Australia:
Sardines in green mango broth served with bhorta, lentils and beetroot
Chowdhury walked into the show for the very first time with a fish recipe, touched with eastern culture.
Aloo bhorta is one of the most ordinary dishes in Bangladesh as well as in India and choosing it for creating your first impression on a global platform needs courage. However, when coupled with Sardines, any dish achieves the ability to become phenomenal. ( You can disagree all you want)
Mint Ice Cream Wrapped In Paan
Amidst a neck-to-neck race among Elise, Justin and Kishwar, the 38-year-old's mint ice cream was a sweet escape. Chowdhury did not forget to add her personal touch even to the western dessert by wrapping it in a sweet paan (candied betel leaf). One of the judges, Melissa Leong, rightfully called it "a love letter to Bangladesh," while chewing on the leaf-wrapped ice cream.
Fuchka, Chotpoti and Samosa
While it is a wonder for every South Asian street food lover to watch their guilty pleasure being served on an International Television platform, watching Australia trying our evening cravings felt awkwardly satisfying.
Kichudi and Begun Bhorta
Weakness of every Bengali- Khichudi paired with Maach Bhaaja with the Bangladeshi touch of begun bhorta (mashed eggplant). It was tricky to witness the Australian jury try the extraordinary yet simple Bengali dish.
“These are just some of the no-frills, authentic Bengali dishes you’ll find in more than 200 million Bengali homes across the world...including mine. Food has a way of transporting us and today after cooking this “simple” midweek meal, it really took me home,” she said.
Gosh Patties
Patties being a western confectionery became South Asian, Bengali to be specific when topped with Tomato Tamarind Chutney and Starfruit Salad. The Gosh (beef) patties is a celebrated food dish of Chandichowk in Dhaka.
" If you take a rickshaw straight to Gaucia Market, before you can get to the Beef Patties and Phuchka stall, there are vendors making fresh starfruit in kashundi, chaat moshla and chilli and giving it to you in a little plastic bag," she said.
Bhapa Maach
Chowdhury, who is a mother of two, reinvented the local dish but stuck to the simple process of poaching Murray Cod Tail Shank in Ginger and Tomato broth with Confit Tomatoes, Fried Leeks and Caraway Dust.
Paanta Bhaat And Aloo Bhorta
Chowdhury put an end to her memorable journey with the unexpected Paanta Bhaat (fermented rice) and Aloo Bhorta.
"It feels scary, but it also feels extremely rewarding to do this as my finale dish," she said on presenting the most simple Bengali dish ever yet worth more than any international cuisine on a hot sunny day.
Calling her Bhat dish “unbelievable,” Jock Zonfrillo, one among the jury said, “My mouth is still watering. It is such a beautiful contrast." Leong said that Kishwar’s dish was “powerful with flavour and powerful with history."
Views expressed by the author are their own.
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