It’s not everyday you wake up to discover that you’re actually living that dream you’ve been dreaming all about ever since you were a little kid. Don’t know if it’s luck or just fate but I got to meet the three men I turn to every night at 9 pm without fail.

YESSSSS I met them. The biggest culinary legends of Masterchef fame- Matt Preston, Gary Mehigan and George Calomboris at the first international food festival- World on a plate held at JW Marriott over the weekend.

The food scene in India is growing at such a rapid pace that it’s sometimes so hard to keep up with it. The festival was a great experience for all food lovers in the city to try out dishes they could never imagine having before.

I was lucky enough to get a chance to attend all three masterclasses, eat their food and interact with them.

Matt Preston at his masterclass

The first class I attended was by Matt Preston and he took us on a real roller coaster ride with his famous Coorgi chicken. I don’t know why it’s called that as I find nothing Coorg about it but the flavours went bam in my mouth. Such a simple yet soulful dish!

Coorgi Chicken
Chef Pankaj Bhadouria and Chef Gary Mehigan at the Knorr Masterclass

The next masterclass was conducted by Gary Mehigan and winner of the first season of Masterchef India, Pankaj Bhadouria.They were given the task to use Knorr’s Pav Bhaji Masala and of course Gary the genius he is whipped up a beautiful Roast chicken with carrot puree and sesame seeds.

Gary’s Roast Chicken, Carrot puree, sesame seeds

But my favourite masterclass of them all had to be George’s. I’ve always had a soft corner for him even on the show. He kept us entertained throughtout and thanks to his Greek roots he did his own Indianized version of the famous Souvlaki.

George at his masterclass

Growing up on Hellenic cuisine, this dish has always been close to his heart. What I was most amazed about was eating the entire crab with it’s shell and claws. Stuffed in a paratha with french fries and pickles, this was one dish I went crazy on and hence I decided to share the recipe with all of you who missed his class.

Print Recipe
George Calomboris's Souvlaki
After having a crazy weekend with the Masterchefs, I have something for all of you who couldn't make it to the masterclasses. Here is George's Soavlaki which is was an absolute cracker of a dish. Check out the recipe here:
Course main course
Cuisine greek
Prep Time 10 minutes
Cook Time 45 minutes
Course main course
Cuisine greek
Prep Time 10 minutes
Cook Time 45 minutes
  1. Place oil in a large gastro.
  2. In a smoking gun, light the chips and smoke the oil.
  3. Allow the oil to cool and blend the egg yolk with the white wine vinegar.
  4. Gradually emulsify in the oil until a thick mayonnaise is formed.
  5. Add the salt and store in piping bags in the fridge.
  6. Pick and wash the mint and coriander.
  7. Store in take away containers until needed.
  8. Mix the rice flour, curry powder, tapioca flour and salt evenly and set aside.
  9. Defrost the crab and wash.
  10. Remove the helmet of the crab and set aside to dry.
  11. Dredge the crab into the flour.
  12. Dredge again just before frying.
  13. Heat the vinegar and sugar in a pan until all the sugar has dissolved.
  14. Add the coriander seeds, cumin seeds and fennel seeds.
  15. Allow to cool and add the dill.
  16. Pour over the cucumber and leave to steep for 24 hours.
  17. Drain off liquid and store in the fridge.
  18. To Assemble : Fry the Crab at 200 degrees centigrade.
  19. Grill the bread until warm and soft.
  20. Using a squeezy bottle squeeze roughly mayonnaise over the Paratha in a side to side motion.
  21. Place cucumber middle of the bread.
  22. Tear a handful of coriander and mint over the bread.
  23. Place the crab in the center and roll.
  24. Place in the brown pre rolled Souva paper.
Recipe Notes

Not only did I get to learn all the tricks of the industry but the best part would have to be when they appreciated the work I do. Especially Gary who had to tease me by asking whether everything on the blog was yummy.

Days like these don't come very often and it was indeed an experience of a lifetime!

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