Hailing from Nagpur, brothers Ajinkya Gandhe and Vikram Gandhe transitioned from running a local bakery to becoming national culinary champions after winning MasterChef India season 9. They reintroduced Maharashtrian flavours with innovative modern twists, and at every stage they proved their expertise through teamwork. In conversation with mid-day, Ajinkya and Vikram not only share their signature recipe with us, but also discuss the secret that helped them outclass professionally trained chefs.
Excerpts from the interview.
Vikram has a background in commerce, and Ajinkya studied architecture, so how did the precision of balance sheets and blueprints translate into baking and winning MasterChef?
Vikram: I think architecture, especially designing, has helped us a lot in conceptualising and ideating the dish. Food is considered art on a plate. In architecture, it was all [about] a concept or an art translated into a blueprint. Detailing and precision are things I’ve learned by making blueprints. Everything comes around in life, which played a major role in our MasterChef kitchen journey.
Ajinkya: [We have a] passion for food and we enjoy trying new things. We kept learning to bake. And since I like to eat a lot of desserts, my interest in baking kept me going.
Rass Omlet Chavanmushi — the Gandhe Brothers’ winning dish
How are you both handling the transition from being local bakers to national TV celebrities?
V: We are still coping and learning because we have received immense love, not just from India, but from outside India as well.
You two beat Chef Kunal Kapur in the potato chain challenge with 11 links. Was that the moment you realised you weren’t just participants anymore?
A: It was a very memorable moment for us in the MasterChef kitchen because we were challenging the legends in the kitchen. So, at that time, we thought now we are the serious contenders in this kitchen, but it started during the second and third week challenges and we received immunity.
You both won without formal culinary schooling. What is the one self-taught secret that helped you outclass professionally trained chefs?
A: The one hack is just to keep on observing things around you. One can learn from anyone and anywhere in the country. [I take mental notes] wherever I go, even if it is to a small street paani puri vendor. I started my cooking journey from home. My daadi and maami ke nuskhe helped me a lot. I kept challenging myself in every situation.
What’s the one Gandhe Brothers’ signature dish that summarises your entire MasterChef journey on a single plate?
V: If Ajinkya and I have to make a signature dish, it would be called Blast of Flavours. You will taste sourness, sweetness, some spice, and salt.
A: I think we’ve already made that in the kitchen — Bhaarat ki meethi hawa because that [dish] combines ingredients from different parts of our country on the plate. Malaiyo has different names all over India. In some parts it’s also called Nimish, Makhan Malai. That dish gained our confidence in the kitchen, especially after the spoon tap. We’re immensely proud of that dish because it represented us.
Signature dish: Bhaarat Ki Meethi Hawa
Roasted Moong Dal Halwa (The Base)
Soak 1 cup moong dal for 4 hours; grind to a coarse paste. In a heavy pan, heat 1 cup ghee. Add dal and stir constantly on low heat until it turns golden-brown and grainy. Add 1 cup hot milk and saffron strands. Stir until absorbed. Add 1 cup sugar and 1/2 tsp cardamom powder. Cook until the ghee separates and the halwa is glossy. Keep warm.
The Saffron Malaiyo (The Cloud)
Mix 1 cup chilled full-fat milk, 1/2 cup heavy cream, and 2 tbsp powdered sugar. Chill the mixture in the freezer for 15 minutes. For the froth, add saffron-infused milk. Use an electric whisker or a hand frother to beat the mixture vigorously until a thick, stable foam forms on the surface. Carefully scoop off only the light foam into a chilled bowl.
Now assemble!
Rs 25 lakhs
Winning amount of ‘MasterChef India’
