Anshmeet Singh and Milan Oberoi, the Top 4 finalists of MasterChef India Jodi, represent a dynamic culinary duo known for blending tradition with innovation. Their cooking journey began early in their home kitchens, where they developed a deep appreciation for Indian flavors, spices, and cultural food traditions. Inspired by the richness and diversity of Indian cuisine, they focus on preserving the soul of traditional recipes while experimenting with textures, presentation, and modern techniques.
Their approach to cooking reflects curiosity, research, and creativity—turning familiar ingredients into thoughtful, contemporary dishes that celebrate both heritage and innovation.
When did Milan and You started your journey as an chef?
Our cooking journey started very early on in our home kitchen .
Indian cuisine is deeply defined by its masalas. How do you approach balancing traditional spice combinations while still bringing innovation and a contemporary perspective to your dishes?
Actually the beauty of Indian dishes is its Masalas . It really depends upon what output i am trying to achieve on the plate , if it’s in presentation perspective only we can keep the Masalas intact . If we are playing with textures we may have to add or omit some Masalas. Overall i believe if we are trying to innovate a traditional recipe we should keep its soul intact. Like in my recipe Tortilini with chitt broth i have made sure to keep the authenticity of the broth untouched and to add innovation i have introduced a new element in it .
Every region in India has its own unique masala blends and spice philosophy. As a chef, how do you interpret these regional identities while maintaining authenticity in a modern culinary setting?
Information and knowledge gathering is the key. I love studying about different cultures their masalas and their uses , i think it gives a lot of clarity on how to use them adequately.
Culinary art is often described as a balance between science and creativity. How do you bring harmony between technique, flavour, and presentation in your dishes?
I think every innovation is result of creativity not just food everything. Presentation has to be on point because presentation is the first impression and if the plate looks good the desire to have the dish increases . But in food looks matter but taste is the king , taste is utmost important thing because no matter how pleaseing it is to the eyes if its not tasty it will stay on the plate only and that’s the worst dream of a chef.
In my Masterchef journey all my recipes were inspired from my roots, my culture, my region . I am so grateful that i was born and raised where i was born and raised. I have never had a idea block and it’s because of the beauty of the diversity of cultures and cuisines we have here in India .
I think the soch and the concept backs today’s chefs . If we try to notice everything traditional was healthy and then the modern fast culture replaced it with other things and now as people are becoming aware of health. Everyone is going back to roots . I think it’s now easier for chefs to present traditional recipes as acceptance for it has increased.
