Australian MasterChef Shannon Bennet: 'Loved Jai Hind and Veronica's, would love to visit India again for street food'

Club Jolies at Worli recently transpired into a hotbed of authentic seafood flavours The catalyst for this culinary revolution was Masterchef Shannon Bennet who journeyed from Australia to entice Mumbais taste buds with a meticulous 7course meal Powered by Johnnie Walker Blue Label the evening stood out as an intimate affair hosted by Kiran Soans the founder of lsquoWorld On a PlatersquoAmidst the aromatic symphony of spices and exotic ingredients that graced our plates we had the privilege of sitting down with the renowned chef to gain insights into his culinary philosophy and the art of fusion cuisineMain course Lamb lion crispy kale roasted pear and MacademiaIn a conversation with Midday Chef Bennet reflects on how Indian food has left an indelible mark on his kitchen skills Encountering Indian cuisine in its homeland has been an eyeopening experience While Ive sampled Indian delicacies in various countries it wasnt until I set foot in India that I truly grasped the depth and diversity of its food landscape Each dish tells a story steeped in tradition reflecting the unique cultural tapestry of the countryAs a chef renowned for his expertise in Australian cuisine Chef Bennet seamlessly infuses Indian flavours into his dishes offering a oneofakind fusion of tastes I frequently incorporate Indian staples such as ginger garlic and an array of spices into my cooking he reveals These ingredients add depth and complexity to familiar flavours creating a blend of Australian and Indian culinary sensibilitiesOne of Chefss most ingenious creations is the Peru fusion Nika cuisine a marriage of Japanese and Peruvian ingredients crafted using traditional Japanese techniques Nika cuisine represents the epitome of culinary innovation Chef Bennet asserts By merging two distinct culinary practices we create an entirely new gastronomic experience that celebrates global flavours on one plateCanape Prawn cocktail spammer crab amp caviar sandwichIn his culinary repertoire French butter and olive oil reign supreme as indispensable ingredients infusing dishes with a depth of flavours French butter and olive oil are the backbone of many of my creations he explains Their subtle nuances elevate the taste profile of dishes lending them a luxurious and indulgent characterDrawing from his experiences hosting popups across diverse culinary landscapes Chef Bennet emphasises the importance of cultural diversity when it comes to cooking Indian cuisine is a testament to ageold food culture and tradition spanning diverse geographies he observes Each region boasts its own unique culinary identity offering a kaleidoscope of flavours and culinary techniquesAs the food landscape evolves he believes that fine dining establishments must adapt to meet the growing popularity and accessibility of street food The world is embracing the concept of bringing street food to the plate he remarks By curating familiar recipes with precision and artistry fine dining establishments can offer a unique dining experience that celebrates the essence of street food cultureFor Chef Bennet organising food popups is more than just a meal preparation its an opportunity to impart knowledge and spread happiness through food Food popups serve as a platform for culinary exploration and cultural exchange he explains By connecting with diners on a personal level we create memorable experiences that transcend the confines of traditional diningEntree Roasted Crayfish herb emulsion curry leaf oilReflecting on his recent popup in Bombay Chef fondly recalls his adventures with local eateries such as Jai Hind Trishna and Veronicarsquos where he savoured the vibrant flavours of Mumbais street food scene Exploring the local cuisine was a truly enriching experience he reminisces Im eager to come back and explore more local food across IndiardquoAs we bid adieu to the chef and his expert creations we are left with a profound appreciation for the artistry and innovation that define his culinary legacy With newfound knowledge devised from raiding Mumbairsquos street food Chef Bennet plans to return to Mumbai in October with a novel menu to push the boundaries of gastronomic excellence