The Indian Connect

What makes restaurateur and chef extraordinaire, Gary Mehigan, connect with India's culinary landscape?

- PRATIKSHA ACHARYA

Celebrity chefs often get a bad rep for drinking the showbiz Kool-Aid, but not quite tapping into their culinary talents. With multiple stints on television judging cooking reality shows, Gary Mehigan has earned the badge of a celebrity chef, but he most definitely hasn't lost his edge.

An avid fan of India and its culture, The English-Australian chef and restaurateur has done multiple tours of the country to understand the nuances of Indian cooking. Following his big-ticketed baking masterclasses in the country, Mehigan discusses his journey with Indian food.

GRAZIA: You are no stranger to Indian cuisines; what is it about the Indian food scene that is unique to the country, according to you?

GARY MEHIGAN: It's the use of texture and complexity of the spices, and I love the different temperatures that can sometimes be in an Indian dish.

G: You have visited India quite regularly in the last few years. How have you seen the culinary landscape change here?