Sarah Todd dives into her love for India, food and cricket

Todd joins former Indian cricketers Robin Uthappa (left) and Anil Kumble behind the grill. Pics/Nimesh Dave

The surprise, stormy onset of a Mumbai monsoon and the presence of legends like Steve Waugh, Anil Kumble, Matthew Hayden and Robin Uthappa can sound intimidating. But having faced off chef Gordon Ramsay in a kitchen rush has helped chef and restaurateur Sarah Todd. Organised by the The Australian Government, the evening titled Taste the Wonders of Australia at the Launch of the 2025/26 Australian Summer of Cricket, also witnessed the cricketers participating in a cook-off. With the quartet preparing carrot seven ways with chopped Australian macadamia and Australian lamb laal maas, the event proved to be an appetising one. Over an email interaction, Todd shared details on her love for India, food, cricket and the year ahead.

Excerpts from the conversation:

Mid-Day: The love for cricket and food always finds a way through. What makes this cook-off such an enjoyable prospect?
Sarah Todd: There's something so intriguing about seeing a superstar you know from a completely different world - out of their comfort zone and into a field we love: cooking. We get to see their personalities shine in a whole new light.

MD: Any favourites from the Mumbai cook-off?
ST: Matthew Hayden was definitely a standout - he's spent so much time in India, and his love for the food really shows. But I have to say, the others brought their own flair too. From Anil Kumble's quiet precision to Steve Waugh's unexpected creativity and Robin Uthappa's infectious energy - it was anyone's game.

MD: Speaking of competition, how has the Masterchef kitchen been this year?
ST: This season, you're going to see a completely different version of me - the fearless, powerful, boundary-pushing version. I've come in with years of experience, having built restaurants, studied global cuisines, and really refined who I am as a chef. It's not just about creating dishes, but about telling stories, sharing emotions, and owning the moment.

Former Australian captain Steve Waugh and cricketer Matthew Hayden get some tips from Todd

MD: You've had a longstanding connection to India through your restaurants, travels and love for food. Are you still surprised by this country?
ST: People often talk about regional diversity, but what continues to blow my mind is the micro-regional brilliance - the heirloom ingredients, tribal traditions, hyper-local foraging practices. And what's even more beautiful is how these age-old techniques - fermenting, sun-drying, slow cooking - are exactly what we celebrate in chefs today.

MD: Is that beginning to show across the Indian restaurant industry?
ST: It's an exciting time to be part of the food industry in India. There's a new wave of chefs who are ditching the formula and bringing in deeply personal, hyper-local, and globally aware concepts. Mumbai is becoming this melting pot of street-style innovation and refined dining; Bengaluru is embracing indigenous ingredients in modern ways, and Goa has become a sanctuary for experimental cooking.

The group pose for a selfie

MD: Can we expect the return of Sarah Todd, the restaurateur, to Mumbai?
ST: I'm definitely dreaming up something meaningful - something that captures the evolution of who I amtoday, both as a person and a chef. I've learned so much from this country, and I'd love to bring that full circle. So yes, a return is definitely on the cards. Just watch this space.

MD: The monsoon is here, so we have to ask for your favourite Mumbai snacks? Anything you miss?
ST: Start your day with a hot cup of adrak chai and pakoras from a local stall - that combo never fails. In Mumbai, I'd say don't miss batata vada with spicy green chutney, or misal pav with that fiery tarri. If you're near Dadar, get yourself a piping hot plate of sabudana khichdi. Of course, bhutta (charred corn) with lime and masala on a rainy evening is pure bliss.

MD: What's next for you? Cricket, food, travel...
ST: I've got some big, inventive projects brewing - from content to culinary ventures to travel films. I've also just finished filming something incredibly special that will show a side of me most people haven't seen yet. I'm fired up, grounded, and more inspired than ever.