Plating up for September

Though the Masterchef India season one winner seems to have fizzled out from public memory after the euphoric win,Bhadouria feels it was meant to be a slow transition. “Life changed tremendously for me. I had to opt out of my teaching profession,as there were so many special invitations,assignments and travelling work that I had to undertake,” reminisces Bhadouria who admits that the experience has left her overwhelmed. “What is specially touching is that ordinary people,who had just seen me on television,would walk up and speak to me like they shared a bond with me and knew me well. The love and good wishes have taken me far after the win,” says Bhadouria who was recently invited by Cambridge University,London,to demonstrate her flair for cooking with a healthy twist. “I was asked to make a presentation on how South Asian food can be healthy,easy to prepare and delicious,” shares Bhadouria who chose a mixed menu of dishes culled from various parts of India. “I made seven dishes with my own take on traditional recipes,” says Bhadouria who rustled up the likes of gatte ki sabzi with yoghurt,fish in coconut gravy and berry and mango sandesh with zilch sugar to cut down extra calories. But one dish that won her all the praise was butter chicken made without any butter. “It’s one of my secret recipes that substitutes the butter with two tablespoons of grape seed oil in water,quite like how we make mayonnaise,” shares Lucknow-based Bhadouria.

She has also utilised her off-screen time during the last couple of months to pen a book of recipes,which will be launched next month. “It has 75 recipes from world cuisine,that anyone can make anywhere. The USP is the easily available ingredients,” says Bhadouria who has included her own version of Lucknowi fare as well. For instance,the popular galauti kebab has been given a makeover and the new dish appears as galauti tarts in Bhadouria’s book. “You’ll also find my version of the popular Burmese khow suey,” says Bhadouria,who also judged a ‘Healthy Thali’ competition in London and launched an Olympic menu at the award-winning Pride of Asia Restaurant in London. “We put together a menu that should appeal to the visitors in the Olympic District of London. It is specially designed keeping in mind the health,nutrition and taste factor,” informs Bhadouria,who lists some essential ingredients for successful cooking. “Supportive family and the passion for cooking,” she notes. We’ll raise a toast to that.

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