Renowned for his stint on MasterChef Australia and his widespread popularity in India, celebrated chef Gary Mehigan recently curated an exclusive dining experience at The Ritz-Carlton, Bangalore, in collaboration with Conosh. As a seasoned restaurateur and a global culinary authority, Mehigan’s journey from the UK to Australia has been an inspiration to chefs across the globe. We had the opportunity to catch up with him in Bengaluru during his culinary tour, which also included stops in Gurugram and Hyderabad.
When asked about his return to India, Mehigan expressed, “It’s always a pleasure to be in India, especially Bengaluru. The energy here is infectious, and the culinary scene is thriving.” He was notably impressed by Russell Market, especially during the Eid celebrations, captivated by the vibrant atmosphere filled with trucks laden with fruits and flowers. He reminisced about a previous visit where he procured some knives from the market, one of which he still uses.
Mehigan shared his enthusiasm for trying new foods whenever he’s in Bengaluru. He especially enjoys the local filter coffee and dosas at tiffin rooms and praised several special restaurants helmed by chefs such as Abhijit Saha and Manu Chandra. “My wife and daughter have been to India a couple of times, and we just love South Indian food,” he added, expressing a particular fondness for fish-based dishes and appams, which he regularly makes at home.
Comparing Bengaluru’s culinary scene to other cities he’s visited, Mehigan finds Bengaluru to stand out for its energy and diversity, calling it one of the culinary capitals of India. He has a deep appreciation for Indian cuisine, which significantly influences his cooking. His spice cupboard is filled with a wide range of Indian spices, which often find their way into his dishes, albeit without any secret recipes, he enjoys incorporating Indian spices and techniques.
Discussing his experiences in both hotel kitchens and running his own restaurant, Mehigan conveyed that operating a restaurant is definitely more intense due to the constant attention required on costs and revenue. He advised aspiring chefs and home cooks on the importance of understanding the financial side of running a restaurant, highlighting that it’s crucial for success in the industry.
Mehigan also provided insight into his menu for the event, which included a remarkable seven-course menu blending international flavours, each dish paired with premium whiskies by The Ardmore. The menu featured waffles with smoked and fresh salmon rillettes, caramelised mushroom and onion tarts, confit duck, salad of new season, and roasted Australian lamb cutlet with crisp pommes Anna, with a dessert of thousand-leaf Alphonso mango mousse.
Regarding the evolving tastes of Indian audiences, Mehigan observed that Indians are becoming more adventurous with their palates, showing a growing appreciation for international cuisines and a keenness to explore new flavours and experiences. He believes it’s an exciting time to be part of the culinary world, mirroring the adventurous spirit of India’s diners.
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