Eight young chefs from four zones — east, west, north and south — were as keen as mustard to cook up a storm in IIHM’s Badarpur (Delhi) campus. It was the grand finale of Young Chef India Schools 2017, presented by IIHM held in association with t2, and these eight cheftestants had just beat over 30,000 fellow competitors to occupy their spot in the finals. With only two hours on the clock to cook a main dish, with two accompaniments and a pre-decided dessert — Malpua Sandwich — the eight sharpened their knives and set off to cook the meal that could win them the title and bring home the bacon (a cool Rs 5 lakh).
A T2 CHAT WITH YOUNG CHEF 2017, TRISHA REDDY
t2 was there and we can tell you it wasn’t as easy as pie! What was the winning moment like?
I didn’t sleep at all the night before. I was shivering and very tense. But when they announced my name, I was shocked, I couldn’t believe it was me. It was a miracle. I was jumping up and down in heels and I fell too, but I was too happy to care!
How did the final cook-off go?
I had planned my main dish meticulously and I was familiar with most of the other ingredients. But my main problem was the Malpua Sandwich. Being from the south, I didn’t know what a Malpua is, how it is made… I’ve never even tasted one before. I just read the recipe very carefully.
Why did you decide to cook Hyderabadi Chicken?
I wanted to showcase the typical Hyderabadi flavours; they are the best, according to me. I’m familiar with the flavours of Hyderabadi Chicken (made in a tomato and clove gravy), that’s what I see daily around me. The tang of the tomato and spice from the cloves is a winning combination. The different fries, I thought, would add texture to my plate, because everything else was soft and moist.
Why do you think you won?
I was never tense while cooking... I enjoyed cooking. I didn’t think about time or the task at hand. I just knew that I was cooking for some very special people and I wanted it to be perfect. Maybe that’s what has worked.
What did you take back from the competition?
I learnt so much from the other contestants, like different recipes. I know how organised a chef has to be. I could understand the pressure chefs feel in the kitchen but I’m ready for it. I think I’ll enjoy the pressure.
What is your favourite moment from the competition?
I think the zonal finals will always be memorable for me. I’m a vegetarian. I would never touch non-veg. I cooked chicken for the first time at the zonal finals. I just relied on the smell technique and knife technique to see whether the food was cooked or not. When that food got appreciated by the judges, I got the confidence to cook it again.
How did you start cooking?
When I was 10, I cooked Maggi one day as I didn’t like what I was given. Even now, I try to cook at least one meal for myself, usually breakfast. I follow cooking shows and try out recipes.
How did your family, friends and school react to the win?
They are really happy. We didn’t expect to win. For me to reach the finals was good enough. I had to miss my exams for the initial phase of the competition and the school was a bit strict about that but now they’re really proud!
What do you plan to do with the prize money?
Some of the money I would love to donate to a blind school in Hyderabad, while the rest will be kept for my future.
KNOW TRISHA
Age: 16
Studies in: Class XII, Hyderabad Public School, Begumpet
Hobbies: Cooking, swimming and dancing (Kuchipudi). Trisha is a national-level swimmer.
Favourite food: Maggi, but the Trisha way. Customised with veggies and maybe even soya or paneer.
Inspiration: Her parents. “My mum has taught me the basics and my father really understands flavours. Because of them, I can do both.”
Aim in life: To own a multi-cuisine restaurant in Delhi. “But the food will have a Trisha touch. I would want it to be the leading restaurant in India… no, wait, the world!”
FINAL COOK-OFF: THE SUPER 7
Muskan wants to combine her love for art and food in a unique way. She won the award for Most Organised Chef.
She cooked: Potoler Dorma stuffed with Chicken, Kamal Kadi Tikka, Tamarind Chutney, Rice with Barishta.
She learnt: “Time management, and it will stay with me for life. I have found my passion, I will never stop cooking,” said the student of Sri Sri Academy.
Mehak stood out as confident right from the zonal finals. She loves food made by her Nani.
She cooked: Hummer Paneer, Spring Onion Paratha, Bhindi-stuffed Arbi, Dahi Barfi.
She learnt: “The importance of planning ahead and time management. This can help you in any sphere of life,” said the student of Mata Jai Kaur Public School.
Tirthanka wants to be a celebrity chef, just like his idol Marco Pierre White.
He cooked: Veg Korma with South Roast Chicken, Mishti Pulao.
He learnt: “A recipe has no soul. As a chef, you have to put love, spirit and your soul in it. I want to be a celebrity chef because I love cooking as well as entertaining,” said the student of Delhi Public School.
Ishika never thought she would be on television but dreams do come true!
She cooked: Pooran Poli, Mixed Vegetable Sabzi, Tawa Pulao, Raita.
She learnt: “Confidence is key. Also, it is very important to enjoy the competition and not be stressed out. I made some really good friends and memories,” said the student of Mahadevi Birla World Academy.
Chetna started to love cooking when she took up home science as a subject.
She cooked: Masaledar Shrimp Curry, Peanut Rice, Dahi Ke Kebab, Tomato Chutney.
She learnt: “Practise makes perfect. I decided to cook prawns in the finals and I practised, so I could do it smoothly during the cook-off,” said the student of Welham Girls’ School.
Mansi would love to learn baking but she took home the cake (read award) for Digital Chef.
She cooked: Steamed Rice, Vegetable Kofta, Raita.
She learnt: “It is very important to be clean and organised in the kitchen,” said the student of Sardar Dastur Junior College.
Ekta has twice the amount of YCI memories as this was her second stint. She also won the Special Jury Award!
She cooked: Shahi Pulao, Shahi Chicken, Double-Fried Arbi.
She learnt: “Trying my best with every opportunity and never giving up is the way to go,” said the student of Lalji Mehrotra Lions School.
“It’s never just about the dish in these competitions. Overall points for method of work, cleanliness, hygiene are all taken into consideration. But Trisha’s dish was well balanced and full of flavour. The chicken was well-cooked and sauce, perfectly seasoned,” said chef and judge Shaun Kenworthy.
“Trisha’s plate was traditional, the cooking technique was perfect and her gravy, silky. Throughout the competition, she was calm and composed and stuck to her game plan,” said chef and judge Sanjay Kak.
Text: Deborima Ganguly
