Indian chef Andrew Allen on his passion for the cuisine: “In India, food is like a religion, and I love the stories behind each dish” | EXCLUSIVE

Judge Andrew Allen of MasterChef Australia is well-known in India because of the show’s enormous popularity and his unique charisma. Chef Andy Allen has gone a long way, from competing in the well-known television culinary program to becoming a judge. He has also accomplished some incredible achievements, such as co-owning the Three Blue Ducks restaurant in Australia.

Andy had an exclusive interview with News18 on his first visit to India, his love of Indian food, MasterChef Australia, and a host of other topics.

Taken From The Discussion:

What is the feeling of being in India?

Very nice! The feeling of being in India is beyond words. A woman questioned me immediately upon my arrival whether I didn’t think my trip to India should have occurred sooner. I said both yes and no. I think that everything always occurs at the proper time, and even though I’ve been wanting to move here for ten years, it simply doesn’t happen overnight—a lot of preparation has to be done. Even though I have a lot going on back home, I have really enjoyed my time in India since my arrival. It could not have been better—I had the most delicious cuisine and met the most wonderful people.

Your admirers know how much you adore and love chocolates.

I am now connected to Fabelle because of how intense the love is. Together with an amazing group of individuals, I had to choose ten different nations from which to gather ten different ingredients to create an inventive chocolate combination. Could you really believe that? For someone who loves chocolate like myself, it’s almost a dream! The procedure was very fascinating, but to be honest, it was both simple and really challenging.

How do you feel about the fact that there has been a lot of Southeast Asian or Indian presence in the MasterChef Australia kitchen over the last two to three years?

I adore it. It also, in my opinion, says a lot about Australia as a nation—we are a very multicultural nation—and it highlights the many cuisines that are created across the world as well as the wide range of eating customs that people follow. While we’re at it, I should also say that the Indian cuisine I’ve had has utterly blown me away. I love Indian food and have eaten a lot of it while living in Australia, but this place’s food is so amazing that I can’t wait to return for more.

India has a very flavorful, colorful, and dynamic culinary scene that is also really good. The fact that Indian cuisine differs so much from place to region is also fantastic; there is a lot to discover. It is only a matter of time before nations like Bangladesh, Pakistan, and India have the greatest cuisine to offer the globe. The food in these nations, in my opinion, is very trendy right now as it emphasizes flavor and generosity rather than presenting food in parts and portions; rather, it is served as is, without apology.

Regarding a personal note, how do you feel about Indian food?

I feel like I simply want to keep visiting India, maybe twice a year, and doing different culinary tours across the nation because I can’t express how much I adore the country’s food. As I previously said, I’ve eaten a good amount of Indian cuisine while living in Australia, and I felt like I understood the culture, but I believe going to India altered my perspective. In India, cuisine is like a religion, and I adore the legends around each dish that originates in the many states of the nation.

Finally, before we go, is it more satisfying to be a Masterchef judge than a competitor? Regarding your adventure, what are your thoughts?

It goes without saying that there is less pressure to be a judge. But back when I was a contender, I really appreciated the pressure that the competitors faced, and that’s probably why I was able to make it to the kitchen as a participant. Upon my departure from the competition as a competitor, I came to the realization that while I may not have been the finest chef there, I was undoubtedly one of those chefs who could handle a lot of pressure without complaining. I think the program teaches you a lot, both as a judge and a participant. You can almost pick and choose which lessons to apply to your repertory.