Must Read: ‘I’m in my own headspace when I’m making desserts’ – reveals Depinder Chhibber, MasterChef Australia contestant

By now Depinder Chhibber, is a popular household name, thanks to MasterChef Australia where she has been winning hearts with her unique range of recipes. The pharmacist-turned  MasterChef,  Chhibber – reveals her love for baking, the first person she spoke to after getting selected for the much coveted show, how she balances her passion and profession, and more in an Indus Age exclusive interview.

By Nidhi Kumari and Shashi Narasimhiah

Congratulations, for the huge amount of support and love you are receiving from both Australia and India. How does it feel and did you expect it?

I am so fortunate to have the best of both worlds. I don’t think this was possible without the love and support from my loved ones. I went it with no expectations, so this came as a pleasant surprise. It feels surreal, I’m trying to take it all in and I hope I’ve made them all proud.

Can you recall the circumstances that led you to be selected for MasterChef Australia? Also, who was the first person you informed as soon as you were selected?

I always wanted to try out for MasterChef, when I finally received a call back, I couldn’t believe it. That was just step one, this was followed by several rounds of interviews and finally the judges audition. My husband was the first person I called; he was my number one supporter.

Any fond memory/ies from the show MasterChef Australia that you would like to share. What did you like the most and why?

My most memorable moment has to be the fire challenge. It was an experience of its own. We cooked under the stars and that too with open fire. Being an immunity cook, I was there to have fun and that’s exactly what I did.

Speaking about food, tell us about the spectrum of your specialty recipes – South, North, Vegetarian, Non-vegetarian, snacks, main courses etc. What are some of your favorite?

I love cooking regional Indian dishes. That is something that truly interests me and something I would love to showcase on MasterChef. I recently travelled to Kerala and I absolutely loved it, inspiring me to cook South Indian dishes. I mean what is there not to like about Kerala and its beautiful cuisine. Indian cuisine consists of so many diverse cuisines under its umbrella. My mum comes from Gujarat, so as a child I always travelled to Gujarat experiencing Gujarati food which has so much to offer. I watched my grandmother cook home style Gujarati food at home which is what I cook sometimes at home. So, there is a lot I have in store when it comes to specialty and favourite dishes because I love all aspects of Indian cuisine.

Is there any recipe you have adopted from the streets of Delhi, where you are originally from?

Absolutely! I love street food, I mean that’s the food I grew up eating. Golgappe, Raj Kachori, Tikki and bhalla papri chaat are just some of my favourite street snacks which I love to make at home. A crowd pleaser at home are my bread pakore which are to die for especially with the right chutneys in the right weather with a cup of chai.

Your interest lies in baking and desserts. Tell us what is it that fascinates you so much about it?

As a kid I always loved art and craft and as I got older I turned dessert making and cake decorating into my creative outlet. I’m in my own headspace when I’m making desserts and decorating a cake. I let my imagination guide me. Cake decorating to me is like painting a blank canvas and turning it into whatever you like. It’s one of my favourite hobbies till date.

How do you make your unique recipes and who provides feedback on your recipes?

It’s all experimenting, failing multiple times and then finally coming to a recipe which I love and has my husband approval tick. There were so many versions of my Ghevar I made before I applied for MasterChef and that’s only because I had never tasted Ghevar before. It was mostly trial and error and that’s the best way to learn.

Tell us about how your recipes cater to those who watch their weight and energy levels. Do you calibrate your recipes for their calorie, fat, protein, sugar values? How do you rate your recipes on these counts?

Let’s just park the dessert talk to one side for now. Indian cooking is extremely diverse when it comes to catering for people with health restrictions. You can always make a delicious Daal with Sabzi and Roti and not use a single drop of oil. Besan or chickpea flour is the Indian Gluten-Free flour. It is so versatile and delicious at the same time. These are just a couple of examples I can think of but there is so much more to this which is unexplored.

Could you tell us more about any international/fusion recipes you might have tried? What was the outcome?

I love fusion cooking because it allows me to balance Indian flavours using western cooking techniques. I’ve made a cardamom custard choux pastry which is absolutely delicious. One of my favourites is my Laal Maas Tortellini in a red yoghurt sauce which tastes like Laal Maas but looks like an Italian Pasta Dish but I am yet to make a fusion dish on MasterChef.

What are your post- Master Chef ambitions?

Post MasterChef I would love to write a cookbook. That has always been a dream of mine. I always wanted to work in a kitchen so that’s something I’d love to do just to get some experience and understanding of how to run a kitchen. Ultimately, I’d love to teach people how to cook Indian food, be it via a cooking show or my cook book, whatever comes my way.

Being a pharmacist, how are you planning to balance your work and culinary skills?

A pharmacist can never stop being a pharmacist. It’s just how it is. I’ll always continue being a pharmacist irrespective of my cooking career.

Message for people wanting to be a part of Master Chef Australia in coming seasons.

If not now then when? I filled out my application form 3 years in a row but never submitted it. COVID made me realise, this was my only chance because nothing is certain and I have no regrets. If you are a budding cook who wants a life in the food industry, just go for it.