Our traditional food Machher Jhol, khichuri, panta bhaat had reached the table of MasterChef Australia.
All thanks to Kishwar Chowdhury who had made it to the spotlight to the culinary World.
Kishwar Chowdhury, mother of two childrens, was a homemaker who had a dream of becoming a cookbook author.
In MasterChef Australia Season 13 made her way with sardines in green mango broth.
By popularizing the khichuri, khashir rezala, kala bhuna, panta bhat, misti paan on Masterchef Australia, she aimed that to put Bangladeshi foods on the global culinary map and bringing international recognition to our traditional flavors but with a twist.
Australia based Bengali chef Kishwar Chowdhury was a finalist in the 2021 series of Masterchef Australia.
Judges called her Panta Bhat dish “unbelievable.”
Jock Zonfrillo said, “My mouth is still watering. It is such a beautiful contrast. “
Kishwar brought our Bangladeshi popular local street snacks – fuchka, chotpoti, samosa and a tamarind dip, earned and praised by the judge during the Innovation round.
The judges were all impressed of her culinary skills and fans in Bangladesh could not stop their praises of Kishwar’s delicious-looking dish.
As a chef, she was clear what she put on the table of MasterChef Australia. She was unapologetic about her best without any hesitation.
For example, there was a dish with onion salsa, oily fish fry sitting atop the alu bhorta.“This is the type of food you wouldn’t see in a restaurant anywhere,” she said confidently to the panel of judges.
She tried to tell the story of Bengal on a plate. Rich history and cultural heritage of the Bengal region.
Born and bought up in Australia to Bengali migrants from both India and Bangladesh meant that she grew up identifying with Bengali food and culture beyond national borders.
According to her, food reflects the history and cross cultural influences that landed in the Bay of Bengal.
She grew up in a household where both her mother and father cooked and believe that cooking is a basic life skill that every person should acquire. The burden of cooking still rests on women across all cultures in general.
Her future endeavors are to push the boundaries of fusion cuisine, exploring new flavors, techniques and culinary culture.
To expand the restaurant and collaborate with chefs from around the world.
We are living in a world where trends come and go but Kishwar Chowdhury’s fusion cuisine is a testament to the power of innovation and creativity which shows cultural exchange.
From her beginnings to the spotlight to the culinary world, her journey shows as an inspiration to blend with tradition.
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Writer
Nupur Akter
Intern, Content Writing Department
YSSE