Never trust a skinny chef, they say. With Smita Dugar, it's a clear case of trust overdose. This MasterChef India finalist brings lots to the table, most notably her enthusiasm for food, an innate ability to connect with people, and making even complicated dishes sound effortless.
Hyderabad-based Smita was in town to conduct a cookery workshop as part of Sizzling Hut, a six-day culinary session featuring three chefs, organised by Frozen Lemons.
Palette to palate
Even a couple of years ago, Smita, an artist by profession, would not have imagined jet-setting across the country to conduct cookery classes. That's what MasterChef India did to her.
“I was doing quite well as an artist. But, I've always loved food, and cooking. The show gave me a new lease of life, in a different field,” she smiles.
Even during her workshop, she bustles about on stage, never hesitating to ask for help if she's forgotten the name of an exotic ingredient. She provides enough tips to ensure you never falter while making a risotto or a pita bread sandwich. These are what endear her to participants. “Oh, but that's how I am. I love talking to people. I love feedback even better!” she laughs.
Smita also believes in breaking boundaries. “Why should we stick to one set of ingredients? We must be able to mix and match to get what we want,” she says, adding: “Imagine what our life would be like if our forefathers had rejected chillies when they were brought here by the Portuguese?
Smita tries out dishes that are primarily non-vegetarian, substituting them with vegetarian options to get a similar texture and bite. Her moussaka, for instance, does not have ground meat or brinjal! Rajma does the trick.
At the same time, she does not advocate fancy ingredients to cook up a meal. “Make do with what you have. That way, you'll experiment better,” she states. “And without fancy ingredients, you'll still turn out something totally different yet delicious.”
Her attitude is borne out of myriad culinary influences. A Rajasthani, she was brought up in Kolkata, and has lived in Gujarat and Hyderabad. Smita's many trips abroad have helped too. “These help me integrate cooking processes so that I get what I want without compromising on my principles. For instance, South East Asian cuisine extensively used seafood and fish sauce. But, did you know that a mix of soya sauce and vinegar tastes just like fish sauce. So, experiment,” she says.
What about the artist (she did sculpture, murals and oil paintings) in her? “Ah that. Even yesterday, I sat in front of the canvas, and I could think of nothing to do. But, that's me. Once my life revolved around art. Now, food rules,” she laughs.
To make cooking more fun, Smita has started a culinary club in Hyderabad, called The Spice Club. “It's an intimate group that loves food. There's entertainment too, to add to the experience. I want people to think like me — look at food and imagine the endless possibilities it offers!”
