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From preparing for her CA exams to starting her own venture ‘House of Millets’, Chef Natasha Gandhi has come a long way. She carved a niche for herself and was among the top 5 contestants in MasterChef’s 6th Season. Known for her absolutely amazing cooking skills and love for millet, Chef Natasha believes that there is nothing one cannot achieve and she never says no to a challenge.
In an exclusive conversation with Slurrp, Chef Natasha shared about her journey being a chef, her MasterChef experience, and her absolute love for millets.
What encouraged you to start cooking?
Unlike other children, I would not watch cartoons but was fond of watching cookery shows. I even had a notebook where I used to note down recipes. Besides, I have grown up in a Punjabi family and everybody in my family loves food and is fond of cooking. This is something that pulled me towards cooking. Later, when I was doing CA, I used to study late at night. That was when I cooked more than I studied. Basically, CA could be the reason behind me being a chef.
Who have been your supporters and critics so far?
My whole family has been a great support to me and when it comes to critics, it's my father and my younger sister. My sister is the harshest critic because it is very hard to please her. She is very fussy about food and when she likes a dish, I know the world will like it. If I make something and my father gives me a nod of approval, I know I am going in the right direction.
You were among the top 5 contestants in MasterChef's 6th season. How would you describe your journey?
After I dropped CA, I started focusing on my venture ‘House Of Millets’ and even worked with some chefs. That was when I received a call from MasterChef’s talent management team. They asked me if I wanted to take part in a cooking show but they didn’t tell me that it was the MasterChef. I agreed to it. After passing a quick interview with the team, I got to know that I contested for MasterChef. I was 100 percent sure that I won’t make it but I managed to reach the top 5. My whole MasterChef journey was challenging and overwhelming. It changed my life.
What made you cook a dish, that you had never cooked before, for the MasterChef audition?
Actually, it is a very funny story. For the MasterChef’s audition, I was supposed to send three recipes and I decided to make a gluten-free Ragi millet cake because that was my specialty. For the other two recipes, I randomly chose Jamun vegan kulfi and mixed millet pasta that I had never made in my life. (I basically acted over smart). But to my surprise, the show producers told me that I have to make the ragi pasta because that was something they had never seen. I was taken aback as I had cooked this dish in my head. I tried making it but it didn’t work. After so many efforts, I managed to make it, and then I served it to the judges. It seems that it was my destiny and no obstacle could’ve stopped me.
What inspired you to start the ‘House of Millets’?
Centuries ago, what we had were millets and then the green revolution took place because there was a huge nation to be fed. Millets were swapped with rice but I am glad that people have now started to realize their potential. Even the government has recognized millet which is great. Millets are not only great for health but are a sustainable way for the environment because they consume very less water. Also, millets are pocket friendly and within everybody’s reach. This is what inspired me. I have always been into millet and health space. I got a lot of appreciation for my venture and by god’s grace, everything has been great so far.
If not in every meal, people should start millet intake in at least one of their meals and this will make a lot of change. Millet is definitely going to be the future. ‘House of Millets’ was started some four years ago and I learned a lot. Generally, we use only selected types of flour, but you have 11 types of millet. Each of them has a different nutrient profile, different texture, and different flavour. One can experiment with each millet for different flavours and can never get bored.
What do you love cooking the most?
My forte is millet cooking and I love taking everyday dishes made with rice and wheat flour for example and swapping them with millet flour and trying to recreate the same taste and texture. I absolutely love making millet bread. I even make gluten-free bhatura, dahi vada, dhokla, etc. I just love giving a new shape to dishes with millet.
What is your absolute comfort food?
It would be ‘aloo ka paratha’ and ‘rajma chawal’. And aloo ka paratha should not be any paratha but the one my mother makes. It is very Punjabi but I just can’t do without these two dishes.
What’s coming up in 2023?
Currently, ‘House of Millets’ serves only desserts but in the coming months, I would expand it to healthy snacks like jeera biscuits, rusks, mathri, etc. These snacks would be healthy and affordable so that more and more people can buy them.
Which dish is close to your heart and would you like to share it with the readers??
Actually, my love for millets and my love for healthy cooking started with millet cake. So, this dish is very close to my heart and this recipe took me six years of trial and error. I always cherish this recipe and I would love to share this recipe with the readers.
Easy Millet Cake
Image credits: Easy mixed millet cake
Ingredients
- 1/2 cup almond flour
- 1/4 cup jowar flour
- 1/4 cup rice flour
- 1/2 tsp each baking soda & baking powder
- Pinch salt
- 1/4 cup avocado oil
- 1/2 cup curd
- 1/4 cup jaggery
- 1 mash banana
- Mix nuts for garnish
Method
- Mix all ingredients in a bowl and ensure no lumps are formed
- Pour in a 6-inch cake ring or greased cake tin lined with parchment
- Garnish with a mix of nuts and berries or cranberries
- Bake at 160 degrees Celsius for 30 mins or bake in a pressure cooker for 50 mins
- Let it cool completely and demould and then enjoy!
