Celebrity chef Shipra Khanna, the winner of MasterChef India 2, is back with her latest and ninth book, Sinfully Yours Just Desserts, a sequel to her 2017 book Sinfully Yours, which delves into the world of desserts. We caught up with the culinary expert on her journey and more.
From winning MasterChef India Season 2 to penning your ninth book, how has the journey been so far?
The journey has been one hell of a ride. A lot of experiences, learning and growth. And to be able to author this book, especially in the digital world we live in, is an achievement for me. I think a book takes us in the direction of our old habits and prods us to start reading again. I feel after a point in your career you want to motivate the next generation. You pave a path for them to follow and inspire them to have the same aspirations and undertake the same journey.
What was your biggest learning on MasterChef?
I learned that I can perform very well under pressure. I can even outperform myself (laughs). MasterChef taught me the value of teamwork. Platforms like these teach you how you can be in a competitive environment and still be courteous towards other contestants. Be it a reality show or life, the quality of sportsmanship is invaluable. And what is more important is finding the right balance like balancing flavours on a plate. Life is full of ups and downs. That’s what I learnt.
When did you find your calling in cooking?
My grandmother is the reason why I found solace in cooking. Coming from a Punjabi family, we would always have a lot of feasts at home. My grandfather would feed me with his hand every day. And grandmother would pamper me with her dishes. She would even make extra portions for me. So my childhood taught me not just cooking but feeding in abundance. I stepped into the kitchen at the age of nine. When nobody was home, I would just head to the kitchen and make something with whatever was available.
You won the prestigious WIBA award at Cannes last year. How was the experience?
It was mindblowing to be recognised among people from every nook and cranny of the globe. We had a shoot for Fashion TV, an interaction with Maye Musk (Elon Musk’s mother) and so much more. It is an unforgettable learning experience and an opening path to rediscover myself.
Why did you want to write Sinfully Yours Just Desserts?
It took me two-and-a-half years to write this book. I got the thought of following up my second book, Sinfully Yours, with a sequel right after its release. That book went on to win an international award. I wanted to create recipes that are less time-consuming and healthy at the same time. The book has a dessert for everyone with its diverse range of offerings. After the pandemic, all of a sudden people became very health conscious. As a health and well-being ambassador of the IHW Council, I was working on recipes of millet and such. Suddenly millet became very popular. Everybody started eating millet. So for someone with a sweet tooth like me, guilt-free eating is important. That’s where the thought came about.
What has been your biggest learning from writing this book?
My biggest learning has been patience. That is the case with any book I believe. The more I read, the more I learn. Patience is the key. If you want anything good in life, it takes time.
Your first book on desserts, Sinfully Yours came out in 2017. It took you seven years to launch a second part which offers so much in vegan and gluten-free recipes.
I delivered healthy recipes through my eighth book, #HealthUnlimited. Then I thought of doing something different. I thought healthy desserts had not yet got enough attention, especially in India.
Are you a dessert lover?
I have the biggest sweet tooth. 100 per cent. Anything sweet and sinful!
Have you ever tasted Bengali sweets?
Of course, I have! I think Bengali sweets are by far one of the best desserts we have in the country. Bengal is a state rich in art, culture, writing and all sorts of creativity. I have been to Calcutta a couple of times. I love kathi rolls and Biryani from Arsalan.
What is your favourite sweet dish?
I love mille-feuille, a classic French dessert. In india, I love rasmalai and Bengal’s favourite, nolen gur-er rosogolla!
What is your comfort food?
My comfort food is home food. Dal-rice. When I come back from my hectic travel schedule, that’s what I like to eat.
Which hat do you enjoy wearing more? A restaurateur or a chef?
These are two different things. When you do not have to match numbers, it’s more fun. A restaurateur is always thinking business while being a chef is always a pleasure to create something new.
Who is your inspiration in the culinary domain?
Because of my extensive travelling, I have come across Michelin star chefs and also some really old chefs who stay away from the limelight. It will be very difficult to pick just one name. I am inspired by local chefs and how they infuse their creativity and techniques into dishes. I think I take inspiration from every person who is passionate about cooking. Chef Sanjeev Kapoor is an inspiration for the simple fact that he has been around since when there was nothing in the celebratory Indian cuisine space. In the international space, I really look up to Chef Nobu Matsuhisa from Japan.
What are your favourite ingredients to work with?
I like to make different fusion food with exotic spices and incorporate international techniques. I like working with vanilla and using it in different recipes. I like experimenting with truffle and saffron too.
What’s your food philosophy?
My ideology is keep it simple. The flavour should be clean and one should cook with a calm mind. Which means one has to enjoy cooking.
What is your favourite food destination?
London is such a melting pot of flavours. And Dubai. Dubai offers a palate from nooks and crannies of the world, sometimes even in better quality. It’s one of the best food hubs in the world. New York is also great!
What do you enjoy doing apart from cooking?
I love to travel. I love to be around nature. As a solo traveller, I have had the rare opportunity to explore so many places. My last destination was Thailand for the shoot of my YouTube series My Spice Trail —Thailand. Recently, I have picked up Kangra painting.