Masterchef Michael Weldon: I learnt so much about Indian food from Purani Dilli | Events Movie News


Starting from the majestic staircase of Jama Masjid, Australian chef Michael Weldon delved into Delhi’s food heaven in the bylanes of Purani Dilli. The culinary walk, organised by the Australian High Commision, was curated by Delhi Food Walks for the two-time Masterchef Australia participant. The chef visited Old Delhi’s iconic food spots, while navigating the packed streets and couldn’t stop gushing about the delicacies on offer.

Masterchef Australia participant Michael Weldon in Jama Masjid area

Chef Michael Weldon relishes some tikkas

Chef Weldon kicked off his journey exploring Purani Dilli
ka khana with Aslam Chicken. Here, each chunk of “buttery and zingy” chicken was wrapped in
rumali roti and then dipped into the butter-laden yogurt curry. Next stop was the iconic Karim’s, where plates of freshly prepared mutton korma
, barra, seekh kebabs, nihari and
tandoori roti were laid.

Chef Weldon in a lane in Matia Mahal

Weldon tried flavourful seekh kebab, korma and nihari

Weldon told us, “Australia is a new nation, unlike India and its rich culinary history. Back home, we learn and incorporate food knowledge from different parts of the world and blend it with our recipes. I am learning so much about Indian food, I plan to go back and use these culinary tricks in my food preparations and present it differently.”

“I have never seen spices so fresh and in so much quantity,” said chef Weldon while stepping into a shop at Khari Baoli, Asia’s largest spice market. “Through this visit I have seen a tiny bit of India and it is so gastronomically satisfying,” he added.

Chef Weldon visits the spice market in Old Delhi

After picking up some
samosas and
ghewar from Chaina Ram’s sweet shop next to the Fatehpuri Masjid, we sat in a tea stall with Weldon. Much intrigued by the
samosa and its flavourful filling, the chef enjoyed his
malai chai with
samosas and
imlie ki chutney. With each bite, he named the Indian spices he could taste. He shared, “I love making cold brew teas, but my tea concoctions are not as spicy as this chai. I’d love to make hot tea blends and add some spice to it.”

In an alleyway in Fatehpuri, chef Weldon enjoyed tea with samosas
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– Shivika Manchanda



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