MasterChef Australia’s chef Brendan Pang debuts his Chinese language-Mauritian menu in Bengaluru

Chef Brendan Pang with Chef Simran Singh Thapar, government chef, The Leela Palace, Bengaluru
| Photograph Credit score: Particular association

MasterChef Australia’s standard Brendan Pang’s ardour for meals was sparked by his Chinese language-Mauritian grandmother, whom he fondly refers to as ‘grand-mere.’ Constructing upon her basis, he ventured into dim-sum, a dish he’s now well-known for.

The chef, who was not too long ago in India, for the primary time, hosted a six-course dinner in Bengaluru, at The Leela Palace’s Pan-Asian restaurant, Zen.

Having emerged from the crucible of MasterChef Australia, Chef Pang says the present had a profound impression on his culinary evolution. “I’ve at all times thought there was only one approach of doing one thing,” he displays. “What MasterChef taught me was that you are able to do one thing and make it style or look good in so many various methods.”

The present’s constraints of restricted elements and time propelled him to get artistic within the kitchen. It additionally instilled in him the invaluable lesson of staying true to his Chinese language-Mauritian heritage.

Since his look on the present, Chef Pang’s profession has flourished on a number of fronts. He now devotes himself full-time to the meals business, working his personal dumpling kitchen known as Dumplings in his hometown of Perth. (His frozen vary of dumplings could be present in shops throughout Australia.) He has authored two cookbooks This can be a e-book about Dumplings and This can be a e-book about Noodles.

Discussing his menu for India, Chef Pang emphasises the importance of culinary traditions handed down by way of generations. “It’s about sharing my fashion of meals.”

“For me, the deep-rooted connection to meals and my household is what sparks my enthusiasm. I cherish the reminiscences of being a house cook dinner, of sharing the love of cooking with my family members. It’s a profound a part of who I’m.”

Drawing parallels between Indian and Chinese language-Mauritian cuisines Chef Pang says each have wealthy historic and cultural backgrounds. “I really feel intently related to this delicacies as my Mauritian upbringing was influenced by a somewhat sturdy Indian repair”.

“Rising up we ate lots of dholl puri, little fritters, and fried items on the road, in addition to many Indian sweets and I cherished each little bit of it. Lots of the flavours I’ve skilled in India are approachable and acquainted to me, though they is likely to be barely totally different. So I’m fairly excited to attempt some extra.”

Pang began his Indian culinary adventures with a dosa. “I’ve fallen in love with the wealthy flavour… I’ve had it earlier than, however that was nothing just like the one I’ve had right here in Bangalore. I additionally tried some Chinese language-Indian, which was actually tasty. It mixed all of the flavours and aroma I like—numerous garlic, spice, chilli, and fried meals.” After which, there was barfi. “I discovered it beautiful, an ideal symphony of sweetness and texture.”

For the The Leela Palace occasion, Pang introduced his distinctive tackle Chinese language cooking, paying homage to custom whereas infusing it with a playful spirit. Company savoured his famend silky prawn wontons served with a savoury-sweet-sour vinegar dressing and selfmade chilli oil.

The meal additionally featured pan-fried mushroom and truffle potstickers, truffle and egg fried rice, and candy and bitter fish.

“For Bengaluru, I’ve introduced my very own tackle Chinese language cooking,” Pang reveals. “It respects custom with time-honoured recipes, however I’ve added a classy, approachable, and enjoyable twist.”