In similar vein, Masterchef India has also found itself being sized up alongside its United States and Australia versions.
Ask Indian born chef Jehangir Mehta for his take on how they square up, and he explains, “The Indian contestants are amateurs. And for their lack of exposure compared to upcoming chefs from First World countries, they are doing a good job.”
Mehta, a renowned pastry chef in New York, is best known for finishing as runner-up on The Next Iron Chef in 2009.
Citing the example of his own two-and-a-half-year old twins, he adds, “I take them to pick strawberries and apples, so they know the sizes of shrubs, and what seasons they blossom in. This changes one’s whole perspective. In India, only big cities offer this. And that too, is usually available to the wealthy.”
Stressing that in India, many still don’t even consider his career “a very good job to take”, he says: “However, things are changing now. Indian
chefs are getting closer to international standards.”
Mehta will soon appear as a guest on Masterchef India, where he will challenge contestants to replicate one of his signature dishes.