<p>Indian street food has always managed to find popularity outside the country. After the popular Butter Chicken dish by Aslam, <i>MasterChef Australia season 17 </i>contestant Deepinder Chhibber's street food from Delhi has left the judges speechless and amazed.</p><h2>What was the dish prepared by Deepinder Chhibber in the show?</h2>

<p>In one of the episodes of the cooking reality show, Deepinder prepared one of the famous street food of India, i.e, Raj Kachori. As the Indian-origin contestant was assembling her dish with spiced potatoes, chickpeas, spiced yogurt with vada, and various tangy chutneys, the judges were heard saying, "I'm salivating, fixated.&nbsp;</p><p>&nbsp;</p><p><strong>Also read: </strong><a href="https://www.wionews.com/entertainment/lifestyle/nita-mukesh-ambani-cultural-centre-to-host-india-weekend-new-york-city-s-lincoln-center-1747982359240"><strong>Nita Mukesh Ambani Cultural Centre set to showcase Indian culture at New York City's Lincoln Center</strong></a></p>

<p>She even shared this post on her Instagram. Along with the bunch of pictures, she wrote in the caption, "Undoubtedly this dish captivates the essence of street food in my hometown New Delhi, also one of my personal favorites. Extremely technical to create and construct (the wonderful artisans who work on the streets in Delhi make it look so easy, respect), delicious and an absolute flavour bomb! I could write a book on it".</p><p>&nbsp;</p><p><strong>Also read: </strong><a href="https://www.wionews.com/entertainment/lifestyle/bold-and-classy-janhvi-kapoor-dazzles-in-jaw-dropping-backless-green-gown-at-cannes-1747825847976"><strong>Bold and classy! Janhvi Kapoor dazzles in jaw-dropping backless green gown at Cannes</strong></a></p>

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overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/DJ0Y-FxzmjF/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Depinder Chhibber (@depinder_)</a></p></div></blockquote>
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<p>For the unversed, Raj Kachori, in Hindi, Raj means Royal or grand, which reflects the rich and indulgent stuffing inside the kachori. Raj Kachori is called the king of all kachoris or a king-sized kachori mainly because of its large puffy size.</p><p>&nbsp;</p><p><strong>Also read: </strong><a href="https://www.wionews.com/entertainment/lifestyle/who-is-banu-mushtaq-indian-author-who-won-international-booker-prize-1747813618010"><strong>Indian author Banu Mushtaq wins International Booker Prize. Know more about her</strong></a></p><h2>All about MasterChef Australia Season 17</h2><p>The seventeenth season of the cooking reality show features the judges, i.e, series 1 runner up Poh Ling Yeow, series 4 winner Andy Allen, food writer Sofia Levin and French chef Jean- Christophe Novelli.</p><p>&nbsp;</p><p><strong>Also read: </strong><a href="https://www.wionews.com/entertainment/lifestyle/peppa-pig-s-new-born-sister-evie-has-this-similarity-with-kate-middleton-s-children-1747749661104"><strong>Peppa Pig's new born sister Evie has THIS similarity with Kate Middleton's children</strong></a></p><p>&nbsp;</p><p>The show features a Back to Win concept with 24 contestants from previous seasons returning with a chance to win the title. It premiered on April 28, 2025.</p><p>&nbsp;</p>

Indian-origin contestant Deepinder Chhibber amazed the judges with her cooking skills by serving a popular street food from India in MasterChef Australia season 17.

Indian street food has always managed to find popularity outside the country. After the popular Butter Chicken dish by Aslam, MasterChef Australia season 17 contestant Deepinder Chhibber's street food from Delhi has left the judges speechless and amazed. What was the dish prepared by Deepinder Chhibber in the show?

<p>Indian-origin contestant Deepinder Chhibber amazed the judges with her cooking skills by serving a popular street food from India in MasterChef Australia season 17.</p>

MasterChef Australia season 17: Contestant Deepinder Chhibber makes THIS classic Indian street food, leaves judges speechless

<p>MasterChef Australia judge, celebrated chef and author Jock Zonfrillo breathed his last on Sunday in Melbourne. He was 46.&nbsp;MasterChef Australia confirmed the unfortunate news on Monday afternoon. They issued a statement, which read, "Network 10 and Endemol Shine Australia are deeply shocked and saddened at the sudden loss of Jock Zonfrillo, a beloved member of the MasterChef family."</p>

<p>MasterChef Australia's new season was due to premiere on Monday night, but Network 10 has decided not to air it this week and observe the mourning period.</p>

<p>With a heavy heart, Zonfrillo's family also confirmed the news on Monday via an official statement shared on the chef's Facebook page.</p>

<p>"With completely shattered hearts and without knowing how we can possibly move through life without him, we are devastated to share that Jock passed away yesterday," his family said. "So many words can describe him so that many stories can be told, but at this time we’re too overwhelmed to put them into words. For those who crossed his path, became his mate, or were lucky enough to be his family, keep this proud Scot in your hearts when you have your next whisky."</p>

<p>Also read:&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-russian-couturier-slava-zaitsev-aka-red-dior-dies-aged-85-587655">Russian couturier Vyacheslav 'Slava' Zaitsev aka Red Dior dies aged 85</a></p>

<p>Laura Sharrad, Sarah Tiong, Depinder Chhibber, Minoli De Silva, Reynold Poernomo and several former MasterChef contestants paid tribute to the chef on social media, with Poernomo saying he was "shocked" by the news. Meanwhile,&nbsp;chefs Colin Fassnidge, Rosheen Kaul and Dan Hong also paid condolences to Zonfrillo's family.</p>

<p>Zonfrillo was born in Glasgow. His father was Italian&nbsp;and his mother was Scottish. He&nbsp;ran several renowned restaurants in Sydney and Adelaide&nbsp;before becoming a judge on the popular TV show&nbsp;<em>MasterChef </em>in 2019.</p>

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MasterChef Australia judge, celebrated chef and author Jock Zonfrillo breathed his last on Sunday in Melbourne. He was 46. MasterChef Australia confirmed the unfortunate news on Monday afternoon.

MasterChef Australia judge, celebrated chef and author Jock Zonfrillo breathed his last on Sunday in Melbourne. He was 46. MasterChef Australia confirmed the unfortunate news on Monday afternoon. They issued a statement, which read, "Network 10 and Endemol Shine Australia are deeply shocked and saddened at the sudden loss of Jock Zonfrillo, a beloved member of the MasterChef family." MasterChef Australia's new season was due to premiere on Monday night, but Network 10 has decided not to air it this week and observe the mourning period. With a heavy heart, Zonfrillo's family also confirmed the news on Monday via an official statement shared on the chef's Facebook page. "With completely shattered hearts and without knowing how we can possibly move through life without him, we are devastated to share that Jock passed away yesterday," his family said. "So many words can describe him so that many stories can be told, but at this time we’re too overwhelmed to put them into words. For those who crossed his path, became his mate, or were lucky enough to be his family, keep this proud Scot in your hearts when you have your next whisky." Also read: Russian couturier Vyacheslav 'Slava' Zaitsev aka Red Dior dies aged 85 Laura Sharrad, Sarah Tiong, Depinder Chhibber, Minoli De Silva, Reynold Poernomo and several former MasterChef contestants paid tribute to the chef on social media, with Poernomo saying he was "shocked" by the news. Meanwhile, chefs Colin Fassnidge, Rosheen Kaul and Dan Hong also paid condolences to Zonfrillo's family. Zonfrillo was born in Glasgow. His father was Italian and his mother was Scottish. He ran several renowned restaurants in Sydney and Adelaide before becoming a judge on the popular TV show MasterChef in 2019. WATCH WION LIVE HERE You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here.

MasterChef Australia judge and renowned chef Jock Zonfrillo passes away at 46

One of the most loved cooking shows in the world, Masterchef Australia is now bidding goodbye to iconic celebrity chefs Matt Preston, Gary Mehigan and George Calombaris, who have been part of the show for eleven seasons.

One of the most loved cooking shows in the world, Masterchef Australia is now bidding goodbye to iconic celebrity chefs Matt Preston, Gary Mehigan and George Calombaris, who have been part of the show for eleven seasons. The announcement was made on Instagram ahead of the telecast of the season finale. The post read, “After 11 sensational seasons, we bid a fond farewell to our judges - Matt Preston, Gary Mehigan and George Calombaris. For more than a decade, #MasterChefAU has celebrated Australian food and made the culinary dreams of everyday home cooks come true. We thank Matt, George and Gary for being a part of this remarkable MasterChef legacy!” View this post on Instagram After 11 sensational seasons, we bid a fond farewell to our judges - Matt Preston, Gary Mehigan and George Calombaris. For more than a decade, #MasterChefAU has celebrated Australian food and made the culinary dreams of everyday home cooks come true. We thank Matt, George and Gary for being a part of this remarkable MasterChef legacy! A post shared by MasterChef Australia (@masterchefau) on Jul 22, 2019 at 11:08pm PDT × This news comes after one of the judges, George Calombaris came under fire for reportedly underpaying 515 current and former staff at his restaurants by a whopping AUD $7.8 million. The channel Network 10 where Masterchef Australia airs, however, backed George. A spokesperson was quoted, “George and MAdE Establishment have reached an agreement with the Fair Work Ombudsman in relation to this matter. George has the support of Network 10.” The controversy first surfaced in 2017 when it was estimated that 162 workers had been underpaid by $2.6 million due to “historically poor resources.” According to latest reports, Network 10 CEO Paul Anderson said that this decision was made as the network and the trio had not been able to agree to a commercial agreement that was satisfactory to the judges. Meanwhile, as for the underpayment scandal, George was ordered to pay $200,000 which he would have to pay as “contrition payment”. He is also mandated to make public statements to encourage compliance with the Fair Work Act. He also issued a statement: “We apologise to all our affected team members, past and present – as it is our people that make our restaurants great, and it is our priority to ensure all of our employees feel respected, rewarded and supported in their roles.” The other judges too issued statements on their social media. While Gary and Matt said that they could not agree with Network 10 on all the conditions of the new contract for 2020, George said that their "dates didn't align." Read their statements here: View this post on Instagram @masterchefau geez you have warmed our hearts, filled our stomachs and sizzled our souls. To the great contestants of the past 11 years, you ought to be proud. To the incredible @masterchefau team that works so hard to make the best cooking show on earth, we salute you. To our families, friends and teams who have supported us, you freakin’ rock. We were close to signing a new contract for season 12 however the dates just didn’t align. Channel Ten, thank you for providing us the platform to change the landscape of food worldwide. To the next 3 judges and mentors, we wish you loads of success. To my brothers @mattscravat and @garymehigan: I love you and thank you. Time to take a deep breath and be thankful. With love GC 🧿 xxx A post shared by George Calombaris (@gcalombaris) on Jul 23, 2019 at 2:11am PDT × View this post on Instagram To all of our fans ‘thank you’ To the team that makes MasterChef ‘thank you’ and to all of the contestants that we know and love, we are all part of a very exclusive club and what a journey what an experience. To explain: ‘It was time to move on, have more free time to explore our own creativity’ It was never about the money and never will be about the money. We couldn’t agree on the term of the new contract for 2020 and season 12. Something we felt very strongly about. The opportunity to work with Matt and George has been a blessing and something I cherish. Working together will continue to be the most important thing for us.....the three musketeers.......🤗 @mattscravat @gcalombaris @masterchefau #masterchefau #foodies #foodiesofinstagram #homecooks #homecooking #masterchef A post shared by Gary Mehigan (@garymehigan) on Jul 23, 2019 at 2:11am PDT × View this post on Instagram Thank you so very much for supporting @masterchefau over the last 11 years. We have loved every single moment. It is however with a heavy heart that I can confirm that season 11 was our last. We were really keen to continue but we were unable to agree to all terms for the new contract. We have enjoyed 11 wonderful years on Masterchef Australia with Network Ten, and I want to take this opportunity to thank Ten for this amazing opportunity and for Network Ten’s backing of this very special show. We have met some beautiful people, discovered and guided some of the brightest up-and-comers in the Australian food scene, worked with the best chefs in the world in front of the camera, and with the TV industry’s finest professionals behind the scenes. And of course, we three judges have formed a lifelong friendship that will live on far beyond the show. I want to take this opportunity to thank you and everyone who has shared our amazing journey with us - especially all those fantastic contestants. I look forward to sharing many more adventures with you in the future. And finally I wish the new judges all the best with the show that we love so much. Thank you all. I don’t want to take any gloss off tonight’s well deserved winner so I will not be making any further comment. Love Matt. A post shared by Matt Preston (@mattscravat) on Jul 23, 2019 at 2:10am PDT ×

Masterchef Australia bids farewell to celebrity chefs Matt, George and Gary after 11 years

<p>India is one of the biggest markets to tap into for theatre owners around the world as people widely opt for a cinema-hall experience vs an in-home theatre when they want a wholesome entertainment outing. Keeping this in mind,&nbsp;India’s first international movie theatre circuit, Cinépolis, has introduced a new menu of over 100 dishes for food lovers&nbsp;to enhance their movie-watching experience. They have&nbsp;collaborated with the globally-acclaimed chef Saransh Goila who took about six months to curate what they call the 'finest experiential entertainment with the gourmet-inspired food menu'.&nbsp;</p>

<p>On the launch, Devang Sampat, Director - Strategic Initiatives of Cinépolis India, said, “With this, we endeavour to set new benchmarks in the in-theatre dining. The new menu will be available across India and standardize the F&amp;B offerings of the brand, delivering the same taste and quality to patrons visiting our cinemas.”</p>

<p>Saransh, who was present at the launch, on his association with the brand said, “They wanted some Indian elements in the menu. I realise that I am somebody who believes in Indian spices and dishes, having travelled extensively in India. I can add value to a cinema’s menu from an Indian perspective.”&nbsp;</p>

<p>He included dishes like<em> bun </em><em>seekh</em><em>, chaat and desi pav</em> to the menu. “We are very American in our thought, we like to eat pizza, burgers when we are watching a movie but there are so many varieties of Indian dishes that we can eat while watching a movie. The idea was to make all of this cool, present it in a form like a snack where you don't need plates or bowls,” Saransh said.</p>

<p><strong>Following his passion</strong></p>

<p>Saransh, who is a popular name in the international food industry always wanted to be a chef. He started cooking at the age of 12. “I told my parents that I wanted to be a chef. When the time came to choose a career, my grandfather suggested that I enrol into hotel management. My parents wanted me to be a biotech engineer. I followed my passion and that's how I became a chef,” he said.</p>

<p>As a school kid, he also had an inkling towards theatre as he thought he was “good onstage”. He said, “I wanted to explore that journey but nobody in the family agreed. I pursued it in different ways -- when I started teaching people how to cook, started doing TV. I combine my cooking and acting skills now.”</p>

<p><strong>Goila Butter Chicken</strong></p>

<p>Saransh has taken the quintessentially Indian&nbsp;meat dish butter chicken to the famous TV show 'Masterchef'. Calling his relationship with the dish a “strange one”, he said, “I am somebody who started out with regional Indian food and my butter chicken recipe became really popular. I didn’t choose it, it chose me in that sense. It became so popular that I couldn't stay away from it, found business and entrepreneurial possibilities with it. It became a conversation starter when I went out. That was a great point for me to run a butter chicken brand.”</p>

<p>He went to Masterchef Australia as a guest where the contestants had to prepare butter chicken like him. Proud at being a part of the great show, he said, “It does add value in many ways to my career. It gave me a global platform. Suddenly the messaging became more about me as a stakeholder in my cuisine, it’s no more about ‘I want to become popular or I want to grow as a brand’. I have been invested with the power to promote what Indian cuisine is all about. It gave me a great opportunity so it's changed my thought process as a chef. I have to be more responsible for my actions. I chose my time very wisely.”</p>

<p><strong>Food trends: Molecular Gastronomy and Fusion&nbsp;</strong></p>

<p>All over the world, restaurateurs and pub owners introduced a variety of molecular gastronomy in their menu in the last couple of years. As a chef, however, Saransh says he never believed in it. “I knew it was a fad that's going to die down. The creator of molecular gastronomy had a very different take on it where he was experimenting with the nature of food, the science behind it. He is a food scientist who created something that was theatrical. It was magical what he made but then it got copied very cheaply all across the globe, not just in India. It became a gimmick, and that's not what the intent was,” he said.</p>

<p>The celebrity chef explained, “It's exciting at first but you don't go back to a restaurant that’s giving you fumes or bubbles. There's a reason for that because it's not tasty. I feel molecular was one of those trends that according to me does not have a place in our cuisine. Any Indian molecular restaurant according to me is something that should not exist.”</p>

<p>At the same time, he is all for fusion food as he said, “Fusion is great but there's a thin line that separates fusion from confusion. It takes a person who understands textures and flavours to be able to fuse two different cuisines. It's doable if you can do it but sometimes it falls flat as well. I have been to some great fusion restaurants in the last year but I have equally seen bad restaurants.”</p>

<p>Traditional food has a novelty factor believes Saransh who is all for restaurant owners and chefs to cater to original Indian food style. He said, “You need people who save what’s traditional because no matter how much we look towards evolution in modern Indian food, there is nothing as comforting as <em>dal and </em><em>chawal</em>. We need a reality check in that aspect as I feel Indian dining in the process of getting evolved has gone onto some random fusion rage. There has to be a space for quality establishments that deal with serving authentic traditional Indian food because nobody anymore does that. What had to change was the setup, the ambience and the way food was served. A lot of people have changed everything, they work on a cut-copy-paste model, with low light and multi-cuisine menu. They all look the same now.”&nbsp;</p>

<p>Among the trends that will survive after five years according to Saransh are “good tasting, quality traditional food which was evolved based on techniques and not on fusion.”&nbsp;</p>

<p>He added, “Regional food wave is still very strong that's and that’s what’s going to continue. People are going to look inwards in their community, regional pop-ups will happen. I have heard of Bihari pop, Coorgi pop up that’s happening. I am guessing they will also get converted into restaurants or at least delivery services. Food that is getting extinct or not many people are talking about it will land on the food map this year.”&nbsp;</p>


India is one of the biggest markets to tap into for theatre owners around the world as people widely opt for a cinema-hall experience vs an in-home theatre when they want a wholesome entertainment outing.

India is one of the biggest markets to tap into for theatre owners around the world as people widely opt for a cinema-hall experience vs an in-home theatre when they want a wholesome entertainment outing. Keeping this in mind, India’s first international movie theatre circuit, Cinépolis, has introduced a new menu of over 100 dishes for food lovers to enhance their movie-watching experience. They have collaborated with the globally-acclaimed chef Saransh Goila who took about six months to curate what they call the 'finest experiential entertainment with the gourmet-inspired food menu'. On the launch, Devang Sampat, Director - Strategic Initiatives of Cinépolis India, said, “With this, we endeavour to set new benchmarks in the in-theatre dining. The new menu will be available across India and standardize the F&B offerings of the brand, delivering the same taste and quality to patrons visiting our cinemas.” Saransh, who was present at the launch, on his association with the brand said, “They wanted some Indian elements in the menu. I realise that I am somebody who believes in Indian spices and dishes, having travelled extensively in India. I can add value to a cinema’s menu from an Indian perspective.” He included dishes like bun seekh, chaat and desi pav to the menu. “We are very American in our thought, we like to eat pizza, burgers when we are watching a movie but there are so many varieties of Indian dishes that we can eat while watching a movie. The idea was to make all of this cool, present it in a form like a snack where you don't need plates or bowls,” Saransh said. Following his passion Saransh, who is a popular name in the international food industry always wanted to be a chef. He started cooking at the age of 12. “I told my parents that I wanted to be a chef. When the time came to choose a career, my grandfather suggested that I enrol into hotel management. My parents wanted me to be a biotech engineer. I followed my passion and that's how I became a chef,” he said. As a school kid, he also had an inkling towards theatre as he thought he was “good onstage”. He said, “I wanted to explore that journey but nobody in the family agreed. I pursued it in different ways -- when I started teaching people how to cook, started doing TV. I combine my cooking and acting skills now.” Goila Butter Chicken Saransh has taken the quintessentially Indian meat dish butter chicken to the famous TV show 'Masterchef'. Calling his relationship with the dish a “strange one”, he said, “I am somebody who started out with regional Indian food and my butter chicken recipe became really popular. I didn’t choose it, it chose me in that sense. It became so popular that I couldn't stay away from it, found business and entrepreneurial possibilities with it. It became a conversation starter when I went out. That was a great point for me to run a butter chicken brand.” He went to Masterchef Australia as a guest where the contestants had to prepare butter chicken like him. Proud at being a part of the great show, he said, “It does add value in many ways to my career. It gave me a global platform. Suddenly the messaging became more about me as a stakeholder in my cuisine, it’s no more about ‘I want to become popular or I want to grow as a brand’. I have been invested with the power to promote what Indian cuisine is all about. It gave me a great opportunity so it's changed my thought process as a chef. I have to be more responsible for my actions. I chose my time very wisely.” Food trends: Molecular Gastronomy and Fusion All over the world, restaurateurs and pub owners introduced a variety of molecular gastronomy in their menu in the last couple of years. As a chef, however, Saransh says he never believed in it. “I knew it was a fad that's going to die down. The creator of molecular gastronomy had a very different take on it where he was experimenting with the nature of food, the science behind it. He is a food scientist who created something that was theatrical. It was magical what he made but then it got copied very cheaply all across the globe, not just in India. It became a gimmick, and that's not what the intent was,” he said. The celebrity chef explained, “It's exciting at first but you don't go back to a restaurant that’s giving you fumes or bubbles. There's a reason for that because it's not tasty. I feel molecular was one of those trends that according to me does not have a place in our cuisine. Any Indian molecular restaurant according to me is something that should not exist.” At the same time, he is all for fusion food as he said, “Fusion is great but there's a thin line that separates fusion from confusion. It takes a person who understands textures and flavours to be able to fuse two different cuisines. It's doable if you can do it but sometimes it falls flat as well. I have been to some great fusion restaurants in the last year but I have equally seen bad restaurants.” Traditional food has a novelty factor believes Saransh who is all for restaurant owners and chefs to cater to original Indian food style. He said, “You need people who save what’s traditional because no matter how much we look towards evolution in modern Indian food, there is nothing as comforting as dal and chawal. We need a reality check in that aspect as I feel Indian dining in the process of getting evolved has gone onto some random fusion rage. There has to be a space for quality establishments that deal with serving authentic traditional Indian food because nobody anymore does that. What had to change was the setup, the ambience and the way food was served. A lot of people have changed everything, they work on a cut-copy-paste model, with low light and multi-cuisine menu. They all look the same now.” Among the trends that will survive after five years according to Saransh are “good tasting, quality traditional food which was evolved based on techniques and not on fusion.” He added, “Regional food wave is still very strong that's and that’s what’s going to continue. People are going to look inwards in their community, regional pop-ups will happen. I have heard of Bihari pop, Coorgi pop up that’s happening. I am guessing they will also get converted into restaurants or at least delivery services. Food that is getting extinct or not many people are talking about it will land on the food map this year.”

Saransh Goila explains why molecular gastronomy does not stand a chance in Indian cuisine, fusion & food trends to look forward to

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Saransh Goila explains why molecular gastronomy does not stand a chance in Indian cuisine, fusion & food trends to look forward to