ByPuja Gupta

September 16, 2019 (IANSlife) Singapore-born Sashi Cheliah won MasterChef Australia in 2018. The achievement helped Cheliah launch his first pop-up restaurant, Gaja by Sashi in Melbourne the same year. Recently, Cheliah was in India to judge the Hafele Supermom 2019, a competition for “supermoms” who innovate and introduce recipes for children. 

IANSlife caught up with Cheliah. Excerpts from the interview:

Tell us more about yourself.
SC: I was born in a South Indian family in Singapore. I worked in law and enforcement for almost 13 years. Currently, I live with my beautiful wife and two naughty sons in Adelaide. 

Tell us about Hafele's Supermom Contest.
SC: It was an amazing experience to see how some of India's home chefs (moms) are given a platform to showcase their cooking skills. I was told almost 2,700 entries were received and some of the dishes that the participants made using superfoods such as ragi, moringa, makhana, yoghurt and beetroot was simply astonishing. It is amazing to see such talent and I learnt a lot while judging the finale.

 

How did you get into cooking?
SC: Cooking was my hobby I picked up at a young age while working at his mother’s café. The basics come in handy when I moved to Australia and started craving for home-cooked meals.

How did MasterChef Australia happen?
SC: My wife saw my potential and push me towards it. I wouldn't have been where I'm today, had she not encouraged me.

 

How did it change your life?
SC: I didn’t go for the competition with a lot of technical experience. But Masterchef Australia was a life changing experience because it helped develop my passion for cooking and nurtured it. It is only because of that opportunity that I could realise my dream of opening my own restaurant.

How is Indian food perceived in Australia?
SC: Australians love Indian food. Every few months you see a restaurant popping up in the suburbs. Indian food is full of flavours and versatile. And some talented Indian chefs are taking the food industry by storm with their amazing signature dishes.

Fusion food, how do you see it?
SC: It's the only way we can bring out the successful marriage between different flavours. Having being exposed to different kinds of cuisines from an early age, I believe experimenting is the only way to satisfy different palates. I'm all for fusion.

 

What has been your strength?
SC: As  a South Indian based in Singapore, South Asian cuisine is my strength. I love experimenting and that is something you will also see in my soon to open restaurant Haha by Sashi.

Your favourite cuisine ?
SC: Thai is my all time favourite. I love it for its robust flavours.

Three most important ingredients for you?
SC: Chilli, lemongrass and onions – must have all the time.

What are your future plans?
SC: Wish me luck, my first restaurant Gaja by Sashi is in the process of opening a branch in Adelaide. 

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Puja Gupta can be contacted at puja.g@ians.in

Editing by Ritu Pandey and N. Lothungbeni Humtsoe