It is raining awards for India. After RRR’s Oscar win, celeb chef Shipra Khanna not too long ago received World Influencers and Bloggers Awards at Cannes for ‘Most influential personalities in social media world’.
From a really younger age, Shipra Khanna was keen about cooking. The MasterChef India Season 2 title winner has to defy societal biases to construct her model within the culinary trade. Shipra talks to THE WEEK about her journey, her struggles and her ardour.
Congratulations on profitable the WIBA award. What was your first response if you learnt you had received?
Firstly, thanks a lot. Secondly, I went there with a constructive mindset, it was a global platform and there weren’t different Indians. So, I did not know the possibilities; the permutation mixture of me profitable. And, after I really received, it was an unbelievable second for me. I do not assume I can verbalize it. The sensation was so overwhelming. I do not assume it hits you when you recognize you are there and really experiencing it. I believe it sinks in slowly. Earlier than the award, I needed to give a speech for about 10 minutes, adopted by a Q&A session.
For the reason that attendees have been all foreigners, they wished to know extra about India, Indian meals and Ayurveda. They have been actually fascinated by doing the Q&A session. However, simply being there, being on that stage… was a victory (to me), I felt like I had successfully conveyed what I had got down to convey.
So that you have been the title winner of MasterChef season 2. Are you able to share about your journey earlier than MasterChef? How did you get into this subject?
I used to be inclined in the direction of cooking from a really younger age. I began cooking after I was 9 years outdated. Not that I cooked the very best dish, however my entire curiosity in cooking and being within the kitchen and doing one thing began at that age. I simply picked up issues from the fridge and cooked one thing that my father would love. However I wasn’t really conscious of what I used to be getting ready, I simply wished to make one thing good. Every time my dad and mom weren’t round, I’d sneak into the kitchen to cook dinner in my very own type. My father was at all times cautious about me going into the kitchen as a result of potential accidents that might happen. So my father used to say, “When the time comes, you’ll finally land within the kitchen, however proper now, you are a child, you are younger and you may let or not it’s.”
I obtained married at a really younger age. I had my first youngster when was 19. Later, I began cooking for my daughter as docs suggested she should not be supplied exterior meals. My daughter and I are foodies in order that once more attracted me to cooking. After I look again and introspect, (I consider) that was the principle cause to start out cooking.
On the planet of haute delicacies, how do you see Indian delicacies evolving and gaining recognition?
So we do have a place on the market, many foreigners are fascinated by making an attempt out Indian delicacies as a result of they take into account it to be one thing very distinctive. I do know all people is a chef at coronary heart and after the pandemic, so many individuals have change into ‘cooks’. However, frankly talking, meals is not only about cooking, its greater than that.
For instance, in the course of the pandemic when all people was cooking, I really wrote a guide referred to as ‘Well being Limitless’ as a result of I felt as a chef, it is my accountability to succeed in out to individuals and inform them to construct their immunity, to eat meals which is wholesome and save somebody’s life, your life, your loved ones’s life, as a result of we have been ‘shedding our family members like its no one’s enterprise’. The guide is predicated on the rules of Ayurveda and how one can make meals wholesome, with fast and easy-to-follow recipes.
So, my job entails a variety of travelling internationally and I host a number of H&I dinners. I curate menus, host pop-ups in Michelin star and high-end eating places, and golf equipment. I served Indian cuisine-based lunch for 180 individuals in a 180-year-old gentleman’s membership. I had hosted a number of dinners in Pittsburgh, which was for Duchesses, Dukes, for royal relations and multi-millionaires.
Every time I journey overseas, the final imagery individuals had about Indian delicacies was simply gravy and meals lumped on a plate. After cooking, I’d at all times clarify to the visitors what they’re consuming. I would not do the common Dal Makhani and Butter Rooster; I put together extra signature-style meals which is well-plated, very polished, that might be paired with wine and champagne. I as soon as ready dinner for Mukesh Ambani and his delegates.
May you share a few of your learnings, strategies that impressed you in different cuisines?
There are various them. I’m a visitor school at Le Cordon Bleu in Paris. It is probably the greatest (culinary college) on this planet and I made positive all these French individuals eat my good-looking biryani (she chuckles). I inaugurated the tandoor there. That faculty is admittedly near my coronary heart. They by no means had a tandoor nor did they know find out how to use it. I used to be like, ‘Come on, I’m doing it, this needs to be okay’.
In Japanese delicacies they do a variety of flambé, which is a method to cook dinner meals with the torch, one other method is smoking. Then we now have Brazilian delicacies the place they grill pineapple and it is part of the meal.
My father and I like Mexican meals, they’ve completely different types of serving margaritas and completely different taco fillings. I simply really feel fortunate to have witnessed and gone to love so many Caribbean eating places to simply eat these delights. They’ve fish which is cooked in citrus. It is like an ‘amuse-bouche’ that cleanses your palate with superb flavours and textures. Then there’s one thing referred to as ‘tepache’, it is a Mexican manner of constructing kombucha, however it’s made with citrus once more.
Is there any explicit Indian meals ingredient or method that you just really feel is underrated?
See, I believe Indian delicacies, it is so huge. For instance, I am a Himachali. I used to be born in Himachal, I like my state and the delicacies. However the delicacies is a virgin delicacies as a result of it is unexplored. We keep in excessive temperatures and we treatment meat, duck and fish. As a result of in the course of the summers or winters, there’s nothing to eat, so we treatment the meat, we smoke the meat and its referred to as ‘chha meat’. These are the identical strategies that the French used. They treatment duck, lamb, and pork. Many strategies of overseas delicacies are additionally practised by us, simply that they do it in a elegant manner. I believe our delicacies hasn’t gained reputation.
Outdoors India, there’s a huge world and what actually issues is that to whom you might be reaching out to. What made me fully blissful about profitable this award is that I may attain out to the precise viewers who wished to learn about Indian delicacies and the way completely different it’s to eat at eating places, how completely different it’s if you serve it, and the way completely different it’s to organise these dinners.
How do you steadiness between innovation and custom when creating a brand new dish?
I characterize myself in my meals. It is quite simple. When individuals see me, they assume I am some trending mannequin, a occurring individual, at all times well-dressed. However as soon as they actually meet me, they perceive I am actually conventional. I respect elders, I like my tradition and custom. Individuals who supported me because the begin of my profession are actually pleased with me; it makes me really feel that I’ve achieved one thing in my life. I believe the meals is only a reflection of who I’m.
What recommendation would you give to aspiring cooks?
Frankly talking, I by no means thought I’d be in such a place. Perhaps I’m paving a path for them to observe. It is not simple to get right here as a result of consistency, arduous work, resilience every little thing issues.
Initially, I struggled to construct my model. Then there are elements like gender bias, age, place, energy, expertise, alternatives… every little thing turns into an element to develop your self and your profession. However I nonetheless keep in mind, I’d pray to God to simply age me quicker. In my trade, individuals don’t respect you due to your (younger) age and assume you might be inexperienced.
So sure, undoubtedly arduous work, resilience and consistency are the keys to success. So whoever is trying to observe their desires, they actually should have all of this.
You might be an creator, host, content material creator and ambassador. How do you handle to put on all these hats directly?
It comes from ardour. I like what I do and I consider within the YOLO (You Solely Dwell As soon as)idea. Why not discover, why not break limitations, widen your horizons…life is stuffed with abundance.
What are your upcoming tasks?
I’ve a brand new cookbook titled ‘Sinfully Yours Too’ popping out. I am additionally engaged on a tv present. I’m additionally a well being and well-being ambassador with the well being ministry the place I promote wholesome meals.
