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The celebrity trio, Gary Mehigan, Matt Preston, and George Calombaris, have been inseparable ever since they met on the sets of MasterChef Australia. Conosh, in collaboration with Hyatt Centric Chandigarh, hosted one of the most exemplary culinary events with the world-renowned chefs in the Tricity.
While the dining adventure included an elaborate 7-course meal, the chefs simply aimed to create an atmosphere as if the guests were eating “at their place.” With meticulously prepared meals consisting of the signature dishes of each chef, which incorporated the global culinary expertise of the chefs, the event was truly “A dinner to remember.”
To give you an inside scoop on the distinguished menu, Slurrp interviewed Gary Mehigan, Matt Preston, and George Calombaris. Read on to know everything about the chef’s travels to Chandigarh, their signature dishes, and behind-the-scenes of the event.
Gary Mehigan, Matt Preston & George Calombaris’s Time In India
Apart from being celebrated chefs, Gary Mehigan, Matt Preston and George Calombaris share a bond like nobody else. Even though they have a Western upbringing, all three chefs are hugely fascinated by Indian cuisine, the flavours, spices, and, of course, the street food.
Indian Cuisine
“The beauty of Indian cuisine that we don’t have back in Australia is that it has a rich history. There are so many times I have been asked about my favourite Indian food. And my reply has always been – what is your favourite European dish? Because Indian cuisine is much more than a dish,” says Matt Preston. Upon asking about the first thing they tasted in India, the trio excitedly said, “Pani puri, oh my God. We love it.”
While discussing Indian spices, George reveals, “Talking about a spice, I find the trickiest is asafoetida (hing).” To that, Matt adds, “I find Kasuri Methi to be the magic herb. If Chinese cuisine has soy sauce, India has kasuri methi.”
Gary describes his favourites as, “I love biryani, but I am more fond of the Salan that goes with it. I also love having the simple dal chawal and rajma chawal. As far as cooking is concerned, I think I have mastered utappam.” Further, George says, “Mine would have to be pani puri, chur chur naan, and blue cheese naan.”
The Close-Knit Bond
“We have worked with each other for so long that we just know what Gary would like to have from this menu, what would Goerge include in his restaurant, and so on. But most importantly, if we talked about food as much as we do with our wives or kids, we’d get – Oh, not again. But when it’s us three, the level of excitement is always the same. For example, if George said, “I saw this saffron,” I would say, “Where, where, where!” So it’s like a safe space,” beautifully expresses Matt Preston.
The Experience In Chandigarh
The Slurrp team asked the chefs about their experience in Chandigarh, and Matt described it as, “I am loving it. It is leafy, people say hi to each other, and my currency obsession is Aloo paratha. The highlight of our trip would be the nine different flavours of julfis. You know ice creams are okay, but we had so many varieties of kulfi like saffron, malai, which was the best one; rose, and paan.”
Agreeing with Matt, George said, “My favourite place in Chandigarh would be the Rose Garden. We had a walk there, and the people were so nice. They wished us good morning, but nobody said that to us back home!”
Gary also shared their experience of dining at Chandigarh’s famous Pal Dhaba. Other than that, they shared an elaborate meal where they enjoyed fish tikka, cream chicken, liver and brains in keema, and much more.
Conosh, The Ardmore, And Hyatt Centric Chandigarh’s “Dinner To Remember”
Conosh is an esteemed Indian brand dedicated to redefining the world of gastronomy through immersive dining experiences and culinary education. Neha Malik and Vaibhav Bahl, Co-founders of Conosh, shared their excitement: "We are thrilled to partner with Hyatt Centric Chandigarh, The Ardmore, and Vedica to bring together the culinary brilliance of Gary, Matt, and George. This event is a celebration of global gastronomic excellence, and we are excited to offer an unforgettable experience that highlights India's growing prominence on the international culinary stage."
Hosting in the heart of Chandigarh, Hyatt Centric is known for sought-after food, nightlife and activities the destination has to offer. Sohaib Kidwai, General Manager of Hyatt Centric Chandigarh, added, "We are honoured to host this exclusive event featuring such distinguished chefs. At Hyatt Centric Chandigarh, we are dedicated to delivering exceptional dining experiences that reflect our commitment to culinary excellence. This special series of dinners epitomises our passion for fine dining and promises to be a memorable showcase of world-class cuisine."
Everything About 7-Course Meal In Chandigarh
The trio, known for their sharp wit, culinary expertise, and infectious enthusiasm, transformed a seemingly ordinary evening in Chandigarh into an extraordinary culinary journey. While the three of them have travelled to India for food events a lot of times, it was their first time to host in Chandigarh.
For serving Indian guests, Gary shares his technique, “When we come to India, we ensure that the flavours are strong and robust, but not out of place. With a combination of our signature dishes and emphasising the Indian palette, all we want to do is make people feel like they are just eating at our place.”
Coming to the much-awaited menu, the elaborate meal started with “Snack Attack.” The first course included George's special Vegemite & Feta Scroll, Pumpkin Skordalia, and Caper Leaves. For vegetarians, the plate had Dan's Roasted Cauliflower, Currant, and Pine Nut Empanada, and for non-vegetarians, it was a flavourful Saltbush Lamb & Black Garlic Empanada. Followed by Gary's crunchy Sago Cracker, Avocado Tartare, Ponzu, Wasabi Mayo, Gomashio and Matt's 'Aussie Bush Cream Tea' - Savoury Scones and Jam.
The second course featured Lump Crab and Tzatziki Beetroot served with warm pita bread. Next up was Matt's 'Le Grande' Vol au Vent with Flinders Truffles. The highlight of the evening was the guests chatting, “Matt and Gary from MasterChef Australia just personally served me some extra truffle.”
For the fourth course, Prawn Congee, Spring Onions, Prawn & Chilli Butter and Crisp Garlic. And for vegetarians, it was the creamiest Shiitake Congee, Spring Onions, Chilli Butter, and Crisp Garlic. While the Ardmore pours were served throughout, everyone exceptionally enjoyed their mango chilli cocktail.
But beyond the exceptional food, the evening was about connection. The chefs interacted with their guests, sharing anecdotes, answering questions, and making everyone feel like part of their culinary family.
Next up was Duck Stifado/Eggplant with Miso and Herb Salad, Pomegranate, and Hazelnut Pasaleki Dressing. The sixth course was called “Pina Cow-lada”, which featured fresh buffalo Burrata served with roasted pineapple. Ending with something sweet, the dessert had lemon myrtle flan, served in a quondong cream soup and whisky sour syrup, with a side of crunchy oat wattle seed biscuit.
