‘It’s definitely a huge mental game’: Indian-origin contestant Adi Nevgi on her experience on MasterChef Australia

Tell us about your journey — from the world of medicine to that of food.

I did medicine at university, straight out of school; and in 2023 it will be 10 years since I began working as a doctor. Whilst I love my job, I have always enjoyed pursuing creative interests too: writing, drawing, you name it. During the Covid-19 pandemic, when we spent so much time at home, I picked up cooking as a hobby – and quickly became obsessive about it, reading up on the science behind it and learning the fundamental techniques.

 

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What pushed you to take a break from the white coat after 15 years, and wear the white apron? Were you not afraid of what this gamble might lead to?

On the contrary, I just knew I had this creative itch I needed to scratch – and if I did not, I might regret it forever. I was also lucky to have a supportive workplace that was very encouraging of me to pursue interests outside of the job.

Almost every year, there is at least one Indian contestant on the show. How did you prepare to ensure you stood out from the previous contestants?

There have been some MasterChef superstars who are of Indian heritage, that’s for sure! I did not feel like I needed to stand out against them – I just wanted to be myself, cook food that I love to cook, and hopefully that would shine through.

 

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Not only contestants but Indian dishes also regularly feature on the show. What was your strategy?

Since I only learnt to cook relatively recently, I am not necessarily super strong with Indian dishes in particular. If anything, it is my love of travel that has informed the sort of food I like to cook. I was extremely proud to have showcased a few Indian dishes on the show, including a Maharashtrian-style curry – but I am also happy that I cooked dishes from around the world.

Brent Draper, who was a contestant last season, won the show. Do you think he came with an advantage?

I think knowing what the filming process is like, knowing how to compete in the challenges, and knowing how much of a mental game it is helped him, I’m sure. But he also came in with an evident style of food and executed it well each time, which is why he went on to win. If I ever went back on the show, I’d take a leaf out of his book for sure!

 

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You impressed the judges with many of your dishes. Which one do you consider your best?

I was very proud of my s’mores dish – it was creative and thought outside of the box. I also was thrilled to prepare the Maharashtrian curry on the show – mainly because it showcased regional cuisine and the more tamarind/coconut-heavy flavours that are found on the west coast. Everyone has some idea of what Indian food is, but often the more regional varieties are less understood, so I’m glad I got to depict some more specific foods regional to India.

The show, known for its high pressure, can take a toll on one’s mental health. How did you deal with that on a daily basis?

It’s definitely a huge mental game! I found it most helpful to debrief with the other contestants, some of whom became my very good friends, and also with my partner who was very supportive of me doing this.

 

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Who did you consider your biggest competitor on the show, and why?

There were so many strong cooks it’s hard to single out one person! Antonio (Cruz Vaamonde) had great knowledge of the fundamentals, Rue (Mupedzi) had read so many cookbooks, Brent had first-hand experience in the competition – but really everyone there was competition!

Is there a dish you really wanted to prepare for the judges, but did not get the opportunity to do so?

So many, and that’s the nature of the show! I love southeast Asian cuisine so I would have loved to have done a laksa or a lamb rendang but did not get the chance.

 

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You have travelled to over 50 countries. How much of it helped you on the show?

Travel and food go hand in hand for me, and part of learning about a country is getting to know its food. Understanding the history of dishes, how the people like to eat, and what flavours a country uses helps me understand so much about that country. At the same time, whilst we delineate cuisines somewhat arbitrarily based on national borders, in reality, many countries share similar techniques, flavours, ingredients, and so forth. So understanding food and finding its differences but also similarities to other cuisines of the world is part of why I love to travel.

What’s next?

I am still working as a doctor, but taking small steps into the world of food at the same time. I post recipes regularly on my Instagram, I’m writing a cookbook, and generally just seeing what opportunities can arise for me!

(MasterChef Australia Season 15 is available on Disney+ Hotstar in India)

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