'Traveling is at the heart of my culinary journey' says MasterChef Shipra Khanna| Interview

Shipra Khanna is best known as the winner of MasterChef India in 2012 when she was 29. Now over a decade later, Shipra has published 9 cookbooks, with her latest Sinfully Yours that is published by Om Books International, featuring recipes for desserts.

WION catches up with Shipra to know more about her culinary journey, recently released cookbook and her experience with MasterChef.

1. How do you research recipes? Where do you get inspiration for most of your recipes from?

My recipe research is a blend of passion and exploration. I dive deep into cookbooks, food blogs, and culinary shows, but most importantly, I draw inspiration from my extensive travels and the incredible people I’ve met. Cooking with renowned chefs and local talents in over 50 countries has opened my eyes to the endless possibilities of flavours and techniques. Each new dish I create is a tribute to the cultures and friendships I’ve cultivated worldwide.

2. Do you travel a lot? How many countries have you been to? How does travel shape your research for recipes?

Traveling is at the heart of my culinary journey. I’ve been fortunate to explore over 50 countries, each offering unique experiences that deeply influence my cooking. Travel enriches my recipes with authentic flavours and traditional methods. Meeting local chefs and experiencing their cultures first-hand has been the most rewarding part of my career, allowing me to bring a piece of their heritage into my kitchen.

3. Reflecting back on your MasterChef experience, how did MasterChef prepare you for the opportunities the food world has to offer?

Winning MasterChef India was a life-changing experience. It challenged me to push my boundaries, think creatively, and perform under pressure. The exposure and recognition opened countless doors, from publishing cookbooks to collaborating with international chefs. MasterChef taught me resilience and adaptability—key traits that have enabled me to seize opportunities and make a mark in the global culinary scene.

4. What’s your go-to dish? How long do you take to prepare it? What quirks do you make it with?

My go-to dish is my mothers recipe of flavourful vegetable biryani. It typically takes around an hour to prepare. I add my unique twist by incorporating seasonal vegetables and ingredients from my hometown Shimla , Himachal Pradesh with a blend of home made spices which I personally curate from my travels. The final touch is a drizzle of saffron-infused milk, which gives it a luxurious aroma and taste. This dish embodies my philosophy of combining tradition with innovation.

5. What are your favorite restaurants in the world?

Some of my favorite restaurants include Arzak, San Sebastián, Lucky cat London, Zuma Dubai, La Petit Chef Paris, Aarde Madrid, Quinto Elemento Madrid. These restaurants are not just about the food but the entire dining experience, which leaves a lasting impression and fuels my culinary creativity.

6. What’s your next cookbook going to be about?

My next cookbook will focus on sustainable cooking. It will highlight the importance of using locally sourced, seasonal ingredients and minimizing food waste. The book will feature recipes that are not only delicious but also environmentally conscious, offering practical tips for making your kitchen more sustainable. I hope to inspire a new generation of chefs to cook with both passion and purpose.

7. Are many people reading and following cookbooks today?

Yes, cookbooks remain a beloved resource for many, even in the digital age. They provide curated, reliable recipes and the joy of discovering new cuisines and techniques. While digital media offers convenience, the tactile experience and rich storytelling of cookbooks continue to inspire home cooks and professional chefs alike. I believe cookbooks will always have a cherished place in our culinary journeys.

8. How do you engage in self-care? Especially as a chef?

As a chef, self-care is crucial to maintaining creativity, energy, and passion in the kitchen. Here’s how I prioritize my well-being.

1.Balanced Diet: I focus on a balanced diet rich in fresh, wholesome foods to fuel my body and mind. This includes enjoying the healthy desserts I create, which provide both nutrition and satisfaction.

2. Physical Activity: Regular exercise, such as yoga or a simple walk, helps me stay fit and clear-headed, ready to tackle the demands of the culinary world.

3.Mindfulness and Meditation: Practicing mindfulness and meditation keeps me grounded and reduces stress, enhancing my focus and creativity.