36, businesswoman and part-time realty consultant
S ince the first and second seasons of
Foodshala, both my family and friends have been after me to give it a shot – not just to prove to the world that I’m a good cook, but to myself, too.
I like all cuisines and enjoy discovering new dishes. In fact, every time I travel overseas I make it a point to taste some local dishes.
For my audition dishes I drew from my North Indian and South Indian backgrounds – I’m from Punjab and my husband is from Kerala – and presented Teriwala chicken (a Peshawari dish), Dilli ki Chatpati bhindi (a spicy okra preparation), massi wale chawal (a rice preparation) and paysam (a traditional Kerala dessert). I wasn’t nervous when I went for the audition as I cook for guests at all my parties at home and have received praise for my culinary talents. So I was confident, and after receiving extremely good reviews about my dishes from the judges, I was quite sure I was in.
But getting a confirmation call truly made my day. I am a big fan of Sanjeev Kapoor’s cooking and inspired by him. My dream now is to set up a restaurant in Dubai.