June 27, 2023 • 33 mins
Embark on a thrilling culinary odyssey as we descend into the journey of MasterChef Avinash Pattnaik. Brace yourself for captivating tales of horticulture, where every ingredient comes to life in a symphony of flavors and explore uncharted territories of cooking, unraveling the secrets of lost recipes. Discover his visionary quest to fuse the essence of Odia culture with the art of cuisine, creating a breathtaking tapestry of flavors that pays homage to the rich heritage of a land and its people. Supported by #redbull
00:00 Precap 01:02 Is Avinash Happy to Be Here? 01:30 MasterChef Changed Your Life? 02:26 PhD in Horticulture, What's That?! 03:54 Not Only Tasty but Also Beautiful, How? 05:18 How Did You Welcome MasterChef to Your Life? 07:26 Bye Agriculture. Hi Food! 10:23 Odia Food Over Others? 13:27 Chef Is More Than You Think! 16:23 All You Need to Be in MasterChef 20:20 What Style Do You Follow? 22:58 2019 vs 2023 - The Comeback! 25:00 Eliminated - Process Over Title! 27:21 Flowers in Danger! 28:05 Why Are Flowers in Danger? 29:31 New Subject Flowers! 30:53 Rapid Fire On! 31:15 How Much Salt Is Too Much Salt? 31:29 Favourite Odia Cuisine 31:35 Where Did You Learn Cooking? 32:59 Favourite Cricketer and Footballer 33:36 End - Not Introvert but Fun! (The Astrix Show - Season 2, Episode 16) Episode hosted by: Amlan Tripathy Idea and creative by: Amlan Tripathy and Arindam Panigrahi Edited by: Nilesh Pattnaik and Siddhant Tripathi Graphics by: Arindam Panigrahi Show Notes by: Anushka Behera Crew: Anirudh Das (for photoaddictvibes), Arindam Panigrahi Location Courtesy: The Space, Patia Produced by: Siddhant Tripathi
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Like I was born in West Bengal. Then brought up in Punjab.
Then during that period, I neverate odf food.
What Cal? No me for like so my roots are
from Odessa but I will never exposed to real food on my early
stages of my life food. So I think people started
appreciating that when I cook and they said, oh, it tastes
(00:20):
good. So that motivated.
Me and I used to try out some these fast food which like the
leafy chow, mein, or the AC news.
Eels at home. So I used to observe these
fast-food Center guys how they're cooking and try to
replicate it back home and so people like the do you made nice
(00:42):
this chow mein noodles so I was oh I can make and I have to
bring out the food that comes from Otis and not known to lot
of people. Like it's not that I want to
popularize already popular food.Avinash but nexor.
(01:03):
Welcome to the a strip show. So we've been very grateful
inviting in this show, sir, how you doing sir in life after
mashup good. And thanks for inviting me to
your show and it's a pleasure sir, and it will be my first
podcast if I hope it will be a great one, I hope so.
And looking forward to the questions and interaction.
(01:27):
And I'm doing good sir, how has your life changed after much
searching for is the same only changed in the sense that people
more people recognize you in terms of like random people
recognizing you and bit of Fame?Yeah, bit of I would say, yeah.
(01:47):
Fame or popularity, whatever youcategorize it into.
Yeah, people recognize you. That's what I would term it has,
but yeah. Yeah, that is the only change I
find people, appreciate you for your work, what you have done
and other than that, my life is quite normal.
What I was doing earlier, I'm doing the same thing, okay?
(02:09):
And quite content as earlier. So yes sir, while researching
about you I found out that you are pursuing psst right now.
You're like in Horticulture something.
Yeah, it's in. Horticulture and the
specialization is in floriculture, landscape Garden.
So, you know, for me, this is a very Unique subject to do a PhD
on. What is your motivation
(02:30):
regarding? Choosing the subject and how,
what is the subject is all about?
Because I don't think so that most of the people know a lot
about Hajj particles on the, yeah, I believe so, because I
think, when I came into the platform, where I represented,
the department, where I come from, it was quite new thing for
(02:51):
people. But if I'm doing my PhD, my
base, or my bag, Ground is around it.
So basically it's an agriculturelike it's part of an agriculture
Stream. So I did my graduation in
agriculture which is for four years and after that, I did my
masters in Horticulture. So I have to pick one subject in
(03:12):
which I want to do my specialization in.
So I chose Horticulture which isaround study of fruits,
vegetables, flowers, spices. So out of that, I chose
floriculture which is study of flowers and lat Gardening.
So so, yeah. So my specialization is
basically around. You have also added a bit of
(03:34):
this large thing into your food and kitchen.
All just said, you know the first episode when I saw of
yours you made that with approach with a flower you made
that thing. So, you know, it's more than
food. It is also represented in a very
beautiful way. From where did you learn all
(03:54):
these things about? I think that is the second.
I mean, decorating the food and its Essence and all.
That's a, that's a self learningprocess.
I would say, like overnight, youlike can't learn things.
So, it is a gradual process. When I started learning, this
whole thing of creating food andhow to Plate it on the table.
(04:19):
So, that's how it all started. And basically, I did my like,
when I was very young. I had a lot of interest in art
and painting. So when I was in 5th standard, I
started learning Fine Arts. And that is how I think I have a
(04:41):
bit of sense of Aesthetics or color texture since my childhood
and so I have done also my leg diploma in Fine Arts when I was
in my school and so I think thatis what helped me.
Me too, like food is an art likethis that you just put in a
plate and how to create it, how to put it in a pattern, what
(05:05):
colors go? Well on the plate.
So usually people say no, like you eat first with your eyes?
Yeah, before to your palettes. So that's how it all started for
me or did MasterChef came into your life like you mentioned
that you left your government job in agricultural Department?
Yes. Have you joined a you have left
(05:26):
a camera? Everything.
Okay lutely. So so MasterChef it was never my
plan. Frankly Speaking, I just I think
I auditioned once because of oneperson.
I think you have interviewed with him earlier so so Avinash
(05:47):
was the person who actually asked me to go to the audition.
So the same year we auditioned and but I was never Ever into
going for a reality show or doing things.
But then then I was not selectedeven for the further rounds.
Okay. So when was this, this was the
(06:10):
same year, 2019, okay? When the season 6 was there so
and I was like, I got that. This is not the place where,
like, I belong to, I'm happy doing my researching into my
writing my article, Dogs. This is my world.
So I the reality show and TV show is not my cup of tea, but
(06:35):
then this year, when in 2023 black, all thing happened.
And I got an opportunity, peoplewho know me since long they
asked me. Why don't you go for a platform
where people will know your work?
What you're working on these indigenous food flowers?
(06:56):
Bees? These recipes which are not
known to people. So it was like, basically, it
was push of my friends, my PhD guide, they all motivated me and
then they were able to see see your talent.
Yeah, that's how I think lot. Many people have pushed me and
their belief on me. Made me bring on this platform.
(07:18):
It was not my vision. Okay, which like happened or I
planned it for. How did cooking entered your
life? From because what you've
mentioned that you are completely from very creative
and you know you're interested in agriculture and all that
stuff how do it cooking entered your life?
Cooking is something VI was all I have is a great foodie, my
(07:40):
father was in the Air Force. So we used to travel different
places and States. So I have my palate was very
versatile. I had like, I was born in West
Bengal, then brought up in Punjab.
Then, during that period, I never a toady Have food.
What? Kale.
No me for like. So, my roots are from Odessa but
(08:01):
I will never exposed to real food on my early stages of my
life. So that time what happened is I
used to it a lot of different foods from different culture we
have, but I can, we had people from different states staying at
the same place. So there, I got exposed to
different kind of food and I have always had Instinct like I
(08:22):
need good food calloc, I don't need good clothes or Meet at the
city's, I need good food. So my mom she is not that much
Keener of like she wants to cookall the time or she's like okay
I'm not feeling well or like getsomething from outside or if you
want to eat something good, makeit by yourself.
Okay. She's good with or you have
(08:43):
dishes and thing but as you are growing, as a kid or as an
adult, you feel like trying out different food different
Cuisine. So, so that's how my exploration
started and And I think I was in10th standard.
My mom, she went to her father'splace and she said that.
(09:05):
Now you take you both Father andSon, take care of your place.
Now I'm going to my own place totake some rest.
So maybe during that period, I think for three one month.
I try to manage things and I dida lot of blunders.
I started learning how to cook. Yeah no no.
She told me a few tricks and tips that you need to take care
(09:26):
of And during that I did lot of blunders and that's how I
learned, okay? Not an expert in cooking but I
know the basic by that time but earlier I remember when my
parents used to go out or they are going somewhere, I call my
friend. Let's come over to my place,
I'll cook something and we'll have food.
So I think people started appreciating that when I cook
(09:49):
and they said oh, it tastes good.
So that motivated. Me and I used to try out some
these fast food. Which like the day fee chowmein
or DC noodles at home. So I used to observe these
fast-food Center guys how they're cooking and try to
replicate it back home and so people like the do you made nice
(10:12):
this chow mein noodles so I willdo I can make good jumping like
a vendor three vendor, so that'show I got motivated and it all
started you you know, you mentioned that you are very much
into foods of different reasons Different cultures.
How did you know, you became famous because of Martyrs,
(10:32):
mastership, because of your odiarepresentation here, the you
represented dodea food in a verybeautiful way.
So how did this odf wouldn't obsession with that came into
your life? Because you, grown up somewhere
else and all that stuff. Yeah, it's basically, my roots
are from Odessa thing. Is that when you stay outside,
odisha odia, food is more about seasonal, vegetables, fruits,
(10:57):
And various festivals which Falls accordingly few dishes
comes out. So when you are staying outside
like a place, where is Punjab orSouth India, or any other
places, you don't have exposure to all these vegetables or
Regional food in your exposure. So, when I came back, my father,
(11:17):
took a vrs retirement and we came back to Odessa, then I
started getting interested. I love having cheetah as a kid.
So all kind of food your food with so many veggies.
So it was a diff like do it's myroute, but I find, okay, this
something different which I never consumed before, okay, I'm
very interesting for me that. Okay, so I start loving my own
(11:40):
food which is basically my rootsare there from.
And interestingly I think when Ipeople who know me, they know me
because as a foodie or person who always loved food talks
about food, his life around, Round revolves around food, so
that how the like, eating good food more, not into cooking.
(12:03):
So, but then gradually these things and I started
documenting, I felt, oh, dear food is not that very documented
the Stories Behind These Regional food.
These not generally known to people.
Yeah, that there are known also,but not.
Well, documented not written, well, not represented well.
(12:23):
So what happened people from other states?
They don't Get an identity of odia food.
What it is, they believe, okay? It's from maybe the food of West
Bengal or the East is almost similar, but they have their
own, they are similar in in a way, but they are quite
different with their spices and thing.
(12:43):
So I think I felt it need to be make loud and clear somewhere.
So, I started writing about it. I'd starting at styling and
doing the food photography so that people Will be eye
appealing to them at the same point of time.
It should be representing the food, where it comes from, it
should not be like on a ceramic plate or something, it should be
(13:07):
looking as authenticate. As it has been cooked, it's a
very honest Vision. You know, to represent your own
original food to a larger audience.
Yes. So, you know, I mean I have this
question because my mother is a very good cook.
So all mothers are or all those Young kids are, you know, 2021
(13:29):
your kids who are maybe interested a lot in cooking,
right? What could be their career
opportunities above them? Because I don't think that a lot
of people know, if you become a good Chef, what after that?
Yes, one thing I would say, people only think of if you cook
good food, then you can only be a chef.
(13:50):
That's, that's a very like the approach is very narrow when it
comes to food, like if If peoplelike me who go to a reality
show, there you go to MasterChef.
At the end of the day, people think you will open a restaurant
or you will be cooking somewhere.
So the food industry has a lot of I would say scope and very
(14:14):
versatile and very wide in a waylike you could be food
researcher you like you can be if particular specialist in
particular food genre, you couldbe food.
The Stylist. You could be a food
photographer. So, these Scopes are wide.
It's not only limited within kitchen, so beyond kitchen.
(14:36):
Also, you have a lot of copes. So I would say you need to First
find out what interests you more, whether you are passionate
about cooking or you're passionate about styling, it, or
in terms of even cooking, there are different types of Cuisine.
Different type Bey, people are into Bakery.
People are into To making Savoryfood, there are dessert,
(14:59):
experts. So you need to find out first
what you like, believe in, or what you like to do most.
And then it will be easy for youto find out the best path for
you. So and when I started, I think
it was never a like, when it wasin social media.
(15:20):
Also, people, never and idea what you're doing and I was not
doing things. What?
Usually the content creators to,okay, mostly they go to like the
bloggers food bloggers. They go to different restaurant.
They met, they don't have to cook, you have to just go and
visit a neat, have done that also.
(15:40):
So, I have experience or each and every part as in food,
blogger, or as a, like photographs or other stylist, I
found out that. Okay, this is what excites me
is, documenting these rare Medium, because a vast field.
It's a never-ending process. I used to think when I started,
(16:01):
okay, i-i'll do hundreds of these ingredients, make recipes
out of it, and it will be done one day.
But while I was doing it, I realized it's a never-ending
process even like until your last breath, you will be
learning and experiencing new things.
You know how what are the thingsyou really experienced in
(16:24):
mastership? And one question, I need to know
that. In because it is the India's,
only cooking show is the MasterChef what they look in a
cook? Like, what are the things they
really look in a cook for, you know, in going forward and all
those things and what are the changes is brought to you as a
(16:45):
person and also in your skill set.
I think one thing what I realized is what I told earlier
to you. You need to first, see what?
Your skill your strength becauseyou need to know everything,
first of all, and then you have to find your own path.
(17:07):
So that you have your own individual identity, there will
be ten. Other people are hundred other
peoples who are going for these shows but what makes you
different and your vision towards food.
And there is no, I feel there isno has such any tricks or any A
formula or anything that you have to do, I believe you need
(17:30):
to know everything and you have to Showcase your skill and if
the chef's over there, they likeyour food because you need to
tell why you created this how you created this.
And and finally, the faced Because now you have it should
(17:51):
be good to your palate, no matter what.
So, I think that is one thing inthis show is more important to.
You have to be an individual person.
You have to clear about your ownstrength, why you are going,
because your vision is important, because my vision was
very clear, that, if I'm going to this show, I'm representing
(18:13):
my state and I have to bring outthe food that comes from Odessa,
not known to A lot of people like it's not that I want to
popularize already, popular food.
I want to bring out those food, which has never saw a light
truly, traditional can cultural,uh, like, traditional or now,
going to be lost, or people are not being aware of, so that's
(18:33):
how it was. And in terms of change, I would
say, when you are a home cook, you, you have time limits, you
don't have time limits. You can cook as per your
convenience, you don't have a timer.
So, And you can experiment, whatever you, if things goes
wrong you can Rectify. But during these shows you, you
(18:55):
have one take and they're like, whatever is done is done.
You can't make any changes or sothat one thing I think that gave
me confidence and that gave me alot of.
I think that is what confidence like I used to fear like before
going to the show, whether I would be going to complete the
(19:17):
dish within one year because 11,I am sick.
If you have plating, you have tocook.
You have to chop, you have to style it accordingly, you have
to choose your plates. You have different techniques to
show. So, there are lot many things
you have to prove yourself within that one hour.
(19:37):
So, I had, or before going to the show have this inhibition or
fear in my mind or anxiety. Like how, how could I manage all
this? Altogether.
And at the same point of time you have cameras in front of
you. My mother used to tell me if we
are two to three people's in kitchen you get irritated like
(19:58):
your by you're disturbing me andhow you will manage.
If you'll go to a show where youhave cameras and people around
you either, I'll see, I'll whether I can manage my like
anger or whatever is there, but yeah, that's that's an
experience and that change you as an individual, how you see
things? All the perspectives.
(20:19):
You mentioned so many genres in cooking itself.
What's your your genre like? Is it P?
Is it plating or crafting taste?Or I think I'll of documenting
and learning things. So in terms of the genre, I
would say I'm trying to experience and learn different
kind of skills. And out of that, I feel the food
(20:43):
styling and photography is something which I always love to
do along. That the thing which I never get
bored, I feel is documenting these rare ingredients sourcing
them from different places and making some recipes out of it.
So, within this community, before MasterChef, there are
(21:04):
people from different states parts of India.
They used to send me ingredients, which is not
available in Odessa, okay? So and they're so kind to me
that they never charged me for these.
Things, they send me from various parts with a far off
from rural areas, where connectivity of like you're
(21:27):
fast, Courier Services are not there.
So they come down and send me ingredients, like, Coco, you're
like when fresh and green pepper, you're a pepper, pepper
corns, and even kokum that is found mostly in Maharashtra.
So, So these are the things thatexcite me that we the community
(21:50):
or the people I'm getting connected to because of food.
We exchanged on plasm soft plants.
They send me some of these seedsor ingredients.
I send them some planting materials to them.
So, I think this whole process of this food journey, I would
not restrict within cooking or kitchen.
(22:13):
It is beyond that I plant them. Send me these planting material.
I And them in my garden and whenthey grow I see.
Okay how it is growing. It's not available in Odessa so
it's quite interesting to see these ingredients how they
evolved in your kitchen. It's basically your passion the
whole. Yes, yes, II.
Because my education is in agriculture, so that's how it's
(22:37):
both an allegation of my passionand my profession together.
And so that makes me like it. Keep interesting all the time.
You are learning even as per your educational background and
also you're keeping your cash inalive.
So that's goes hand-in-hand for me, you know, in 2019 you were
(23:00):
rejected and this time you went to the top 12, I suppose.
So how what was the difference in 2019 and 2020 three in terms
of shown in terms of me as a person dies?
You as a person. My profile has been Fame in
(23:20):
2009, 2019. And even in 2023, that time,
also, I left my job. I will exploring things this
time. Also the same only difference
was my hair, that I'm a short here.
This time how longer, so that isthe only difference.
And I think somewhere as a person, I am not introvert but I
(23:46):
am To certain kind of people with.
So, that way it was very different for me, too.
I can't open up in there, like, spontaneously in front of
unknown people. So that was a different thing
after covid. I traveled first time to a
(24:06):
longer distance for giving the audition to Kolkata.
You have you're feeling anxious after, like, two years, I didn't
travel. I used to do a lot of solo
traveling before for covid and you've been ever working and
after so many years, you are going out of your comfort zone
to do something beyond that. So yeah, it was different in a
(24:30):
way because I was going to next one after one audition process,
to another audition process. So in 2000 ideas, July just got
stopped at the first process itself.
So I think that time I think I was talking less also.
What answers were asked to me? Hi.
That replying. Yes.
No. I will not giving elaborate
(24:50):
answers about, like, okay, I have a page and think, so, you
have interviews, you have cooking rounds.
You take your food. Also, you know, I saw that
episode when you were eliminated, the last episode, so
be comfortable, not to answer this question also, but how it
feels like because it's in a show like that.
(25:13):
One mistake can just complete your chapter.
You have achieved in this, how it feels like to, you know, be
in that company hustle. I never felt it that way because
the lot of people who went to the show, they had a vision.
Okay, we'll go to Master, Chef will win the title for me.
It was never about winning the title.
(25:34):
It was about the process. It was always about what I'm
learning. I felt so glad that I came that
far also. I did invent with a vision.
Okay, I was always skeptical where weather Would be like
selected or not I was I never followed any MasterChef like
(25:55):
previous Seasons except I think the previous season because two
of them who represent the state.I know them personally.
So so that I was following theirjourney.
I was not seeing how the format was going.
So when I came to this show and we had this Challenger, I was
like the dumb kid in that class,okay?
(26:16):
These are all out of Philly. This or I didn't know these
answers so other people were aware of it because some of them
tried six, seven times. They got for this show and for
me it was never a plan, it just happened and so I never had that
(26:36):
vision of getting rejected, or Iwill just doing my work.
I was just in the moment to whatI was going and I was just
enjoying the process. So I They were being emotional
about. Okay, I missed out something.
Okay, you know, that's a very because I would privilege like
out of so many contestants out around the country.
(27:00):
I was there and for me like seeing that Vision like instead
of feeling, okay, you got rejected you have to see that
you competed or you wear along with so many other people and
you came this far. So that's an achievement.
In itself. So you know you are already.
(27:20):
We have you are very much associated with the agricultural
thing. So I would ask you this question
about the conservation of both nature and I have read about you
know many flowers and they're getting endangered because of
lot of ways. What's your take on that?
I think yes. Being as a agriculture not as an
(27:41):
agriculture student, even the very thought process is going in
my mind since whew. Earth and that is the only
reason as I told you earlier. I send plants planting material
to other states, they send me. So that's how we are trying to
conserve the plants which are getting extent.
(28:02):
Also by preserving the jobs there, any reason why many
flowers and plants are getting endangered?
That is what like if you don't know their importance, what you
will do, you will cut them off, you will knowingly, or
unknowingly throw them off. In your garden.
So be making aware about these ingredients or these recipes, is
(28:25):
to tell the stories or the mythological story behind this
food so that be a kid or maybe her father and the maybe the
person who is reading it out. They can tell these interesting
stories around plants around flowers to that kids which might
be their kid. Narrow, kids are not getting to
(28:47):
know. From their Elders or they can
read it out somewhere. So that's how I feel if you know
about the importance of a particular flower or plant.
So you will before cutting it down, or before rather than
thinking of this is useless plant.
You will use it. If you are not aware of
something, you will find, it always use useless.
(29:10):
So, first, the awareness or is required to know that which is
important to you, and why? How that could be consumed by
that should be consumed in what limit that should be consumed.
It's not that it is good that I will be eating a lot of it and
then I will like that will also be detrimental effect on your
(29:31):
health. Do you think we should add
subjects like this into a regular syllabus of school?
Yes, we should. I think, I don't know how many
schools have done that during myschooling.
I don't remember in curriculums we have We get exposed to even
not even not extracurricular activities today.
(29:52):
Also we have just I think world environment day.
Let's go and go and plant plantsa tree that that's how we know
about chipko movement, so it's only limited with in textbooks.
I think agriculture as in subject or gardening as a
subject, or exposing your kids to soil.
Nature nature. You need to get your heart hand
(30:15):
dirty. Otherwise you won't learn.
If I will see, okay, how the it is the work of a gardener.
So you need to expose, I think that's the reason.
Now, we have the immune systems are becoming weak.
You are not exposing our senses to all these elements like we
say punch. The had two of the five elements
at Earth, fire. And these are the L water.
(30:38):
We need to expose. We need to drench in rain.
We can't be always protected in raincoat because so you expose
your things, your mind, your Body to Nature.
So I think nature you will give you back so sir.
Now we have a bit of four to five questions that the audience
is asked because I posted a story that we're hosting, you is
(31:01):
ready. So I will ask you those
questions. Just answer it in brief.
The first one is, how much salt is too much salt in your food?
It depends how much salt you consume.
(31:22):
So, yeah, it depends on your rates like as per taste.
Okay. And what's your favorite audio
Cuisine? I love all kinds of pizza.
So yeah. Okay, and from where did you
learn to cook? It's a self learning process and
from fellow people around. Yeah.
(31:43):
One dish. You really?
Like that's not from addition, one dish.
I think. I like Cara Prasad a lot.
I think it's not a dish. It's an emotion.
So I went to Amritsar and that'sthat's a holy food and I just
love Kadabra sad. So it's a press, add your
favorite tourist destination, one in odisha and one outside of
(32:06):
audition in Odessa. I love Puri a lot.
It's my go-to place. Boolean kunar.
And other than that outside, Odessa I love Andaman.
I've been once there, so it's a very beautiful place for this
feature. So, yeah, message for a young
cook, keep learning, keep learning.
(32:29):
That's, that's that's how you will achieve our get in your
life, what you want to and be consistent.
What can we do? Just as a common man to preserve
our food? We need to need to cook need to
share with people who are not from our community and talk
(32:51):
about it proudly without giving any English names or like
modernizing it. Yeah.
Your favorite Cricket or football like, as in cricketer
like, like I was in born in a toyou.
So, yeah, I was like such in Tendulkar like icon and these
days I don't get time to watch cricket and like So, yeah, in
(33:14):
football you have obviously Ronaldo is one who like we've
been at my we used to play a lotof football during his school
days. So yeah definition sorry, a
position in football. So I will use to play as as a
mix player. Like I would be some not as when
like professional, not professional, but it was for fun
(33:34):
game. We used to play.
So so now we end the question around and thank you so much sir
for having this podcast with us.It was really great pleasure,
having you? You and your?
She really your. I, what I felt is you're not a
very introverted person area, like fun kind of puzzle.
Thank you so much for having us,for families.
Like I was born in West Bengal. Then brought up in Punjab.
Then during that period, I neverate odf food.
What Cal? No me for like so my roots are
from Odessa but I will never exposed to real food on my early
stages of my life food. So I think people started
appreciating that when I cook and they said, oh, it tastes
(00:20):
good. So that motivated.
Me and I used to try out some these fast food which like the
leafy chow, mein, or the AC news.
Eels at home. So I used to observe these
fast-food Center guys how they're cooking and try to
replicate it back home and so people like the do you made nice
(00:42):
this chow mein noodles so I was oh I can make and I have to
bring out the food that comes from Otis and not known to lot
of people. Like it's not that I want to
popularize already popular food.Avinash but nexor.
(01:03):
Welcome to the a strip show. So we've been very grateful
inviting in this show, sir, how you doing sir in life after
mashup good. And thanks for inviting me to
your show and it's a pleasure sir, and it will be my first
podcast if I hope it will be a great one, I hope so.
And looking forward to the questions and interaction.
(01:27):
And I'm doing good sir, how has your life changed after much
searching for is the same only changed in the sense that people
more people recognize you in terms of like random people
recognizing you and bit of Fame?Yeah, bit of I would say, yeah.
(01:47):
Fame or popularity, whatever youcategorize it into.
Yeah, people recognize you. That's what I would term it has,
but yeah. Yeah, that is the only change I
find people, appreciate you for your work, what you have done
and other than that, my life is quite normal.
What I was doing earlier, I'm doing the same thing, okay?
(02:09):
And quite content as earlier. So yes sir, while researching
about you I found out that you are pursuing psst right now.
You're like in Horticulture something.
Yeah, it's in. Horticulture and the
specialization is in floriculture, landscape Garden.
So, you know, for me, this is a very Unique subject to do a PhD
on. What is your motivation
(02:30):
regarding? Choosing the subject and how,
what is the subject is all about?
Because I don't think so that most of the people know a lot
about Hajj particles on the, yeah, I believe so, because I
think, when I came into the platform, where I represented,
the department, where I come from, it was quite new thing for
(02:51):
people. But if I'm doing my PhD, my
base, or my bag, Ground is around it.
So basically it's an agriculturelike it's part of an agriculture
Stream. So I did my graduation in
agriculture which is for four years and after that, I did my
masters in Horticulture. So I have to pick one subject in
(03:12):
which I want to do my specialization in.
So I chose Horticulture which isaround study of fruits,
vegetables, flowers, spices. So out of that, I chose
floriculture which is study of flowers and lat Gardening.
So so, yeah. So my specialization is
basically around. You have also added a bit of
(03:34):
this large thing into your food and kitchen.
All just said, you know the first episode when I saw of
yours you made that with approach with a flower you made
that thing. So, you know, it's more than
food. It is also represented in a very
beautiful way. From where did you learn all
(03:54):
these things about? I think that is the second.
I mean, decorating the food and its Essence and all.
That's a, that's a self learningprocess.
I would say, like overnight, youlike can't learn things.
So, it is a gradual process. When I started learning, this
whole thing of creating food andhow to Plate it on the table.
(04:19):
So, that's how it all started. And basically, I did my like,
when I was very young. I had a lot of interest in art
and painting. So when I was in 5th standard, I
started learning Fine Arts. And that is how I think I have a
(04:41):
bit of sense of Aesthetics or color texture since my childhood
and so I have done also my leg diploma in Fine Arts when I was
in my school and so I think thatis what helped me.
Me too, like food is an art likethis that you just put in a
plate and how to create it, how to put it in a pattern, what
(05:05):
colors go? Well on the plate.
So usually people say no, like you eat first with your eyes?
Yeah, before to your palettes. So that's how it all started for
me or did MasterChef came into your life like you mentioned
that you left your government job in agricultural Department?
Yes. Have you joined a you have left
(05:26):
a camera? Everything.
Okay lutely. So so MasterChef it was never my
plan. Frankly Speaking, I just I think
I auditioned once because of oneperson.
I think you have interviewed with him earlier so so Avinash
(05:47):
was the person who actually asked me to go to the audition.
So the same year we auditioned and but I was never Ever into
going for a reality show or doing things.
But then then I was not selectedeven for the further rounds.
Okay. So when was this, this was the
(06:10):
same year, 2019, okay? When the season 6 was there so
and I was like, I got that. This is not the place where,
like, I belong to, I'm happy doing my researching into my
writing my article, Dogs. This is my world.
So I the reality show and TV show is not my cup of tea, but
(06:35):
then this year, when in 2023 black, all thing happened.
And I got an opportunity, peoplewho know me since long they
asked me. Why don't you go for a platform
where people will know your work?
What you're working on these indigenous food flowers?
(06:56):
Bees? These recipes which are not
known to people. So it was like, basically, it
was push of my friends, my PhD guide, they all motivated me and
then they were able to see see your talent.
Yeah, that's how I think lot. Many people have pushed me and
their belief on me. Made me bring on this platform.
(07:18):
It was not my vision. Okay, which like happened or I
planned it for. How did cooking entered your
life? From because what you've
mentioned that you are completely from very creative
and you know you're interested in agriculture and all that
stuff how do it cooking entered your life?
Cooking is something VI was all I have is a great foodie, my
(07:40):
father was in the Air Force. So we used to travel different
places and States. So I have my palate was very
versatile. I had like, I was born in West
Bengal, then brought up in Punjab.
Then, during that period, I never a toady Have food.
What? Kale.
No me for like. So, my roots are from Odessa but
(08:01):
I will never exposed to real food on my early stages of my
life. So that time what happened is I
used to it a lot of different foods from different culture we
have, but I can, we had people from different states staying at
the same place. So there, I got exposed to
different kind of food and I have always had Instinct like I
(08:22):
need good food calloc, I don't need good clothes or Meet at the
city's, I need good food. So my mom she is not that much
Keener of like she wants to cookall the time or she's like okay
I'm not feeling well or like getsomething from outside or if you
want to eat something good, makeit by yourself.
Okay. She's good with or you have
(08:43):
dishes and thing but as you are growing, as a kid or as an
adult, you feel like trying out different food different
Cuisine. So, so that's how my exploration
started and And I think I was in10th standard.
My mom, she went to her father'splace and she said that.
(09:05):
Now you take you both Father andSon, take care of your place.
Now I'm going to my own place totake some rest.
So maybe during that period, I think for three one month.
I try to manage things and I dida lot of blunders.
I started learning how to cook. Yeah no no.
She told me a few tricks and tips that you need to take care
(09:26):
of And during that I did lot of blunders and that's how I
learned, okay? Not an expert in cooking but I
know the basic by that time but earlier I remember when my
parents used to go out or they are going somewhere, I call my
friend. Let's come over to my place,
I'll cook something and we'll have food.
So I think people started appreciating that when I cook
(09:49):
and they said oh, it tastes good.
So that motivated. Me and I used to try out some
these fast food. Which like the day fee chowmein
or DC noodles at home. So I used to observe these
fast-food Center guys how they're cooking and try to
replicate it back home and so people like the do you made nice
(10:12):
this chow mein noodles so I willdo I can make good jumping like
a vendor three vendor, so that'show I got motivated and it all
started you you know, you mentioned that you are very much
into foods of different reasons Different cultures.
How did you know, you became famous because of Martyrs,
(10:32):
mastership, because of your odiarepresentation here, the you
represented dodea food in a verybeautiful way.
So how did this odf wouldn't obsession with that came into
your life? Because you, grown up somewhere
else and all that stuff. Yeah, it's basically, my roots
are from Odessa thing. Is that when you stay outside,
odisha odia, food is more about seasonal, vegetables, fruits,
(10:57):
And various festivals which Falls accordingly few dishes
comes out. So when you are staying outside
like a place, where is Punjab orSouth India, or any other
places, you don't have exposure to all these vegetables or
Regional food in your exposure. So, when I came back, my father,
(11:17):
took a vrs retirement and we came back to Odessa, then I
started getting interested. I love having cheetah as a kid.
So all kind of food your food with so many veggies.
So it was a diff like do it's myroute, but I find, okay, this
something different which I never consumed before, okay, I'm
very interesting for me that. Okay, so I start loving my own
(11:40):
food which is basically my rootsare there from.
And interestingly I think when Ipeople who know me, they know me
because as a foodie or person who always loved food talks
about food, his life around, Round revolves around food, so
that how the like, eating good food more, not into cooking.
(12:03):
So, but then gradually these things and I started
documenting, I felt, oh, dear food is not that very documented
the Stories Behind These Regional food.
These not generally known to people.
Yeah, that there are known also,but not.
Well, documented not written, well, not represented well.
(12:23):
So what happened people from other states?
They don't Get an identity of odia food.
What it is, they believe, okay? It's from maybe the food of West
Bengal or the East is almost similar, but they have their
own, they are similar in in a way, but they are quite
different with their spices and thing.
(12:43):
So I think I felt it need to be make loud and clear somewhere.
So, I started writing about it. I'd starting at styling and
doing the food photography so that people Will be eye
appealing to them at the same point of time.
It should be representing the food, where it comes from, it
should not be like on a ceramic plate or something, it should be
(13:07):
looking as authenticate. As it has been cooked, it's a
very honest Vision. You know, to represent your own
original food to a larger audience.
Yes. So, you know, I mean I have this
question because my mother is a very good cook.
So all mothers are or all those Young kids are, you know, 2021
(13:29):
your kids who are maybe interested a lot in cooking,
right? What could be their career
opportunities above them? Because I don't think that a lot
of people know, if you become a good Chef, what after that?
Yes, one thing I would say, people only think of if you cook
good food, then you can only be a chef.
(13:50):
That's, that's a very like the approach is very narrow when it
comes to food, like if If peoplelike me who go to a reality
show, there you go to MasterChef.
At the end of the day, people think you will open a restaurant
or you will be cooking somewhere.
So the food industry has a lot of I would say scope and very
(14:14):
versatile and very wide in a waylike you could be food
researcher you like you can be if particular specialist in
particular food genre, you couldbe food.
The Stylist. You could be a food
photographer. So, these Scopes are wide.
It's not only limited within kitchen, so beyond kitchen.
(14:36):
Also, you have a lot of copes. So I would say you need to First
find out what interests you more, whether you are passionate
about cooking or you're passionate about styling, it, or
in terms of even cooking, there are different types of Cuisine.
Different type Bey, people are into Bakery.
People are into To making Savoryfood, there are dessert,
(14:59):
experts. So you need to find out first
what you like, believe in, or what you like to do most.
And then it will be easy for youto find out the best path for
you. So and when I started, I think
it was never a like, when it wasin social media.
(15:20):
Also, people, never and idea what you're doing and I was not
doing things. What?
Usually the content creators to,okay, mostly they go to like the
bloggers food bloggers. They go to different restaurant.
They met, they don't have to cook, you have to just go and
visit a neat, have done that also.
(15:40):
So, I have experience or each and every part as in food,
blogger, or as a, like photographs or other stylist, I
found out that. Okay, this is what excites me
is, documenting these rare Medium, because a vast field.
It's a never-ending process. I used to think when I started,
(16:01):
okay, i-i'll do hundreds of these ingredients, make recipes
out of it, and it will be done one day.
But while I was doing it, I realized it's a never-ending
process even like until your last breath, you will be
learning and experiencing new things.
You know how what are the thingsyou really experienced in
(16:24):
mastership? And one question, I need to know
that. In because it is the India's,
only cooking show is the MasterChef what they look in a
cook? Like, what are the things they
really look in a cook for, you know, in going forward and all
those things and what are the changes is brought to you as a
(16:45):
person and also in your skill set.
I think one thing what I realized is what I told earlier
to you. You need to first, see what?
Your skill your strength becauseyou need to know everything,
first of all, and then you have to find your own path.
(17:07):
So that you have your own individual identity, there will
be ten. Other people are hundred other
peoples who are going for these shows but what makes you
different and your vision towards food.
And there is no, I feel there isno has such any tricks or any A
formula or anything that you have to do, I believe you need
(17:30):
to know everything and you have to Showcase your skill and if
the chef's over there, they likeyour food because you need to
tell why you created this how you created this.
And and finally, the faced Because now you have it should
(17:51):
be good to your palate, no matter what.
So, I think that is one thing inthis show is more important to.
You have to be an individual person.
You have to clear about your ownstrength, why you are going,
because your vision is important, because my vision was
very clear, that, if I'm going to this show, I'm representing
(18:13):
my state and I have to bring outthe food that comes from Odessa,
not known to A lot of people like it's not that I want to
popularize already, popular food.
I want to bring out those food, which has never saw a light
truly, traditional can cultural,uh, like, traditional or now,
going to be lost, or people are not being aware of, so that's
(18:33):
how it was. And in terms of change, I would
say, when you are a home cook, you, you have time limits, you
don't have time limits. You can cook as per your
convenience, you don't have a timer.
So, And you can experiment, whatever you, if things goes
wrong you can Rectify. But during these shows you, you
(18:55):
have one take and they're like, whatever is done is done.
You can't make any changes or sothat one thing I think that gave
me confidence and that gave me alot of.
I think that is what confidence like I used to fear like before
going to the show, whether I would be going to complete the
(19:17):
dish within one year because 11,I am sick.
If you have plating, you have tocook.
You have to chop, you have to style it accordingly, you have
to choose your plates. You have different techniques to
show. So, there are lot many things
you have to prove yourself within that one hour.
(19:37):
So, I had, or before going to the show have this inhibition or
fear in my mind or anxiety. Like how, how could I manage all
this? Altogether.
And at the same point of time you have cameras in front of
you. My mother used to tell me if we
are two to three people's in kitchen you get irritated like
(19:58):
your by you're disturbing me andhow you will manage.
If you'll go to a show where youhave cameras and people around
you either, I'll see, I'll whether I can manage my like
anger or whatever is there, but yeah, that's that's an
experience and that change you as an individual, how you see
things? All the perspectives.
(20:19):
You mentioned so many genres in cooking itself.
What's your your genre like? Is it P?
Is it plating or crafting taste?Or I think I'll of documenting
and learning things. So in terms of the genre, I
would say I'm trying to experience and learn different
kind of skills. And out of that, I feel the food
(20:43):
styling and photography is something which I always love to
do along. That the thing which I never get
bored, I feel is documenting these rare ingredients sourcing
them from different places and making some recipes out of it.
So, within this community, before MasterChef, there are
(21:04):
people from different states parts of India.
They used to send me ingredients, which is not
available in Odessa, okay? So and they're so kind to me
that they never charged me for these.
Things, they send me from various parts with a far off
from rural areas, where connectivity of like you're
(21:27):
fast, Courier Services are not there.
So they come down and send me ingredients, like, Coco, you're
like when fresh and green pepper, you're a pepper, pepper
corns, and even kokum that is found mostly in Maharashtra.
So, So these are the things thatexcite me that we the community
(21:50):
or the people I'm getting connected to because of food.
We exchanged on plasm soft plants.
They send me some of these seedsor ingredients.
I send them some planting materials to them.
So, I think this whole process of this food journey, I would
not restrict within cooking or kitchen.
(22:13):
It is beyond that I plant them. Send me these planting material.
I And them in my garden and whenthey grow I see.
Okay how it is growing. It's not available in Odessa so
it's quite interesting to see these ingredients how they
evolved in your kitchen. It's basically your passion the
whole. Yes, yes, II.
Because my education is in agriculture, so that's how it's
(22:37):
both an allegation of my passionand my profession together.
And so that makes me like it. Keep interesting all the time.
You are learning even as per your educational background and
also you're keeping your cash inalive.
So that's goes hand-in-hand for me, you know, in 2019 you were
(23:00):
rejected and this time you went to the top 12, I suppose.
So how what was the difference in 2019 and 2020 three in terms
of shown in terms of me as a person dies?
You as a person. My profile has been Fame in
(23:20):
2009, 2019. And even in 2023, that time,
also, I left my job. I will exploring things this
time. Also the same only difference
was my hair, that I'm a short here.
This time how longer, so that isthe only difference.
And I think somewhere as a person, I am not introvert but I
(23:46):
am To certain kind of people with.
So, that way it was very different for me, too.
I can't open up in there, like, spontaneously in front of
unknown people. So that was a different thing
after covid. I traveled first time to a
(24:06):
longer distance for giving the audition to Kolkata.
You have you're feeling anxious after, like, two years, I didn't
travel. I used to do a lot of solo
traveling before for covid and you've been ever working and
after so many years, you are going out of your comfort zone
to do something beyond that. So yeah, it was different in a
(24:30):
way because I was going to next one after one audition process,
to another audition process. So in 2000 ideas, July just got
stopped at the first process itself.
So I think that time I think I was talking less also.
What answers were asked to me? Hi.
That replying. Yes.
No. I will not giving elaborate
(24:50):
answers about, like, okay, I have a page and think, so, you
have interviews, you have cooking rounds.
You take your food. Also, you know, I saw that
episode when you were eliminated, the last episode, so
be comfortable, not to answer this question also, but how it
feels like because it's in a show like that.
(25:13):
One mistake can just complete your chapter.
You have achieved in this, how it feels like to, you know, be
in that company hustle. I never felt it that way because
the lot of people who went to the show, they had a vision.
Okay, we'll go to Master, Chef will win the title for me.
It was never about winning the title.
(25:34):
It was about the process. It was always about what I'm
learning. I felt so glad that I came that
far also. I did invent with a vision.
Okay, I was always skeptical where weather Would be like
selected or not I was I never followed any MasterChef like
(25:55):
previous Seasons except I think the previous season because two
of them who represent the state.I know them personally.
So so that I was following theirjourney.
I was not seeing how the format was going.
So when I came to this show and we had this Challenger, I was
like the dumb kid in that class,okay?
(26:16):
These are all out of Philly. This or I didn't know these
answers so other people were aware of it because some of them
tried six, seven times. They got for this show and for
me it was never a plan, it just happened and so I never had that
(26:36):
vision of getting rejected, or Iwill just doing my work.
I was just in the moment to whatI was going and I was just
enjoying the process. So I They were being emotional
about. Okay, I missed out something.
Okay, you know, that's a very because I would privilege like
out of so many contestants out around the country.
(27:00):
I was there and for me like seeing that Vision like instead
of feeling, okay, you got rejected you have to see that
you competed or you wear along with so many other people and
you came this far. So that's an achievement.
In itself. So you know you are already.
(27:20):
We have you are very much associated with the agricultural
thing. So I would ask you this question
about the conservation of both nature and I have read about you
know many flowers and they're getting endangered because of
lot of ways. What's your take on that?
I think yes. Being as a agriculture not as an
(27:41):
agriculture student, even the very thought process is going in
my mind since whew. Earth and that is the only
reason as I told you earlier. I send plants planting material
to other states, they send me. So that's how we are trying to
conserve the plants which are getting extent.
(28:02):
Also by preserving the jobs there, any reason why many
flowers and plants are getting endangered?
That is what like if you don't know their importance, what you
will do, you will cut them off, you will knowingly, or
unknowingly throw them off. In your garden.
So be making aware about these ingredients or these recipes, is
(28:25):
to tell the stories or the mythological story behind this
food so that be a kid or maybe her father and the maybe the
person who is reading it out. They can tell these interesting
stories around plants around flowers to that kids which might
be their kid. Narrow, kids are not getting to
(28:47):
know. From their Elders or they can
read it out somewhere. So that's how I feel if you know
about the importance of a particular flower or plant.
So you will before cutting it down, or before rather than
thinking of this is useless plant.
You will use it. If you are not aware of
something, you will find, it always use useless.
(29:10):
So, first, the awareness or is required to know that which is
important to you, and why? How that could be consumed by
that should be consumed in what limit that should be consumed.
It's not that it is good that I will be eating a lot of it and
then I will like that will also be detrimental effect on your
(29:31):
health. Do you think we should add
subjects like this into a regular syllabus of school?
Yes, we should. I think, I don't know how many
schools have done that during myschooling.
I don't remember in curriculums we have We get exposed to even
not even not extracurricular activities today.
(29:52):
Also we have just I think world environment day.
Let's go and go and plant plantsa tree that that's how we know
about chipko movement, so it's only limited with in textbooks.
I think agriculture as in subject or gardening as a
subject, or exposing your kids to soil.
Nature nature. You need to get your heart hand
(30:15):
dirty. Otherwise you won't learn.
If I will see, okay, how the it is the work of a gardener.
So you need to expose, I think that's the reason.
Now, we have the immune systems are becoming weak.
You are not exposing our senses to all these elements like we
say punch. The had two of the five elements
at Earth, fire. And these are the L water.
(30:38):
We need to expose. We need to drench in rain.
We can't be always protected in raincoat because so you expose
your things, your mind, your Body to Nature.
So I think nature you will give you back so sir.
Now we have a bit of four to five questions that the audience
is asked because I posted a story that we're hosting, you is
(31:01):
ready. So I will ask you those
questions. Just answer it in brief.
The first one is, how much salt is too much salt in your food?
It depends how much salt you consume.
(31:22):
So, yeah, it depends on your rates like as per taste.
Okay. And what's your favorite audio
Cuisine? I love all kinds of pizza.
So yeah. Okay, and from where did you
learn to cook? It's a self learning process and
from fellow people around. Yeah.
(31:43):
One dish. You really?
Like that's not from addition, one dish.
I think. I like Cara Prasad a lot.
I think it's not a dish. It's an emotion.
So I went to Amritsar and that'sthat's a holy food and I just
love Kadabra sad. So it's a press, add your
favorite tourist destination, one in odisha and one outside of
(32:06):
audition in Odessa. I love Puri a lot.
It's my go-to place. Boolean kunar.
And other than that outside, Odessa I love Andaman.
I've been once there, so it's a very beautiful place for this
feature. So, yeah, message for a young
cook, keep learning, keep learning.
(32:29):
That's, that's that's how you will achieve our get in your
life, what you want to and be consistent.
What can we do? Just as a common man to preserve
our food? We need to need to cook need to
share with people who are not from our community and talk
(32:51):
about it proudly without giving any English names or like
modernizing it. Yeah.
Your favorite Cricket or football like, as in cricketer
like, like I was in born in a toyou.
So, yeah, I was like such in Tendulkar like icon and these
days I don't get time to watch cricket and like So, yeah, in
(33:14):
football you have obviously Ronaldo is one who like we've
been at my we used to play a lotof football during his school
days. So yeah definition sorry, a
position in football. So I will use to play as as a
mix player. Like I would be some not as when
like professional, not professional, but it was for fun
(33:34):
game. We used to play.
So so now we end the question around and thank you so much sir
for having this podcast with us.It was really great pleasure,
having you? You and your?
She really your. I, what I felt is you're not a
very introverted person area, like fun kind of puzzle.
Thank you so much for having us,for families.
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