Bangladesh-born Sabina has advanced to the knockout stage of MasterChef 2026, continuing to impress judges with bold, flavour-driven dishes rooted in her heritage and presented with a modern twist.
Speaking about her progress, Sabina said: “I’ve finished the heat, and have gone through the quarter-finals. Now I’m into what they’re calling the knockout stage.”
However, the exact broadcast date for the upcoming round has yet to be confirmed.
“The next date hasn’t been confirmed yet. It should be in around two to three weeks. There are 48 contestants in total, and each week 12 compete, with only three progressing. She was part of the very first group to compete.”
One of Sabina’s standout creations, a “harmony salad”, drew particular attention from renowned food critic Jay Rayner.
The dish combined multiple Bangladeshi elements in a contemporary format, featuring muri, kala chana, mustard, confit garlic, alongside fish, spinach and rice.
He highlighted the cultural significance of her ingredients in MasterChef 2026 with Bangladeshi heritage.
Earlier, in an interview with BBC, Sabina emphasized that while her cooking is deeply influenced by Bangladesh, she aims to reinterpret traditional flavours rather than replicate classic dishes.
“Most of my food is influenced by Bangladesh,” she said. “But I didn’t want to just cook a traditional Bangladeshi dish. I wanted to take those flavours and present them in a more modern way.”
Her approach aligns with her broader “Flavour Lab” philosophy, where experimentation and balance shape her dishes.
Following the salad challenge, Sabina also took on additional tasks, including preparing pancakes, demonstrating versatility across different cooking styles.
The hit cooking show MasterChef has returned to BBC One and BBC iPlayer for its 22nd season, featuring a new judging panel and a fresh group of ambitious home cooks.
This year’s competition is led by food critic Grace Dent and chef Anna Haugh, who are putting 48 amateur cooks through a series of demanding challenges over seven weeks. Only one contestant will ultimately claim the MasterChef Champion 2026 title.
Sabina, a 49-year-old environmental consultant based in Greater London and originally from Gulshan in Dhaka, has emerged as one of the standout contestants from the early rounds.
She has secured a coveted white MasterChef apron after passing the initial stage and has since progressed through the quarter-finals into the knockout phase.
Her take on piyazoo, a popular Bangladeshi fritter, earned high praise, with Grace Dent describing it as “bullets of joy.” She also impressed judges by incorporating ingredients such as kala chana and muri into what was described as an “amazing salad,” showcasing her ability to elevate humble, familiar components.
Sabina describes her kitchen as a “Flavour Lab,” reflecting her experimental, instinct-driven style.
“I approach cooking with curiosity and a willingness to learn from both successes and failures,” she said. “I draw deeply from my heritage, but I let flavours lead rather than labels.”
Her philosophy avoids conventional fusion, instead allowing different culinary identities to coexist on a plate without losing their essence — from the heat of green chillies to the sharp tang of Bengali mustard and the complexity of panch phoron.
She credits her mother and grandmother as her greatest influences, recalling a childhood where meals ranged from Bangladeshi fish curry to homemade pizza and Chinese-inspired dishes all prepared from scratch.
“They taught me that great cooking comes from love, attention to detail, and making the most of what you have,” she said.
Growing up in Dhaka, Sabina was deeply influenced by the city’s diverse food culture, from bustling street stalls to traditional home-cooked meals.
Despite cooking for family and friends for more than two decades, Sabina only recently recognized it as her true calling.
Among her favourite ingredients are chillies, which she sees as far more than just a source of heat.
“There are thousands of varieties, each with its own flavour profile,” she said. “From smoky ancho to tangy guajillo and the sharp kick of bird’s eye chillies, they bring depth and character to dishes.”
Her exploration of chillies spans oils, pastes, sauces and even desserts, reflecting her broader interest in pushing culinary boundaries.
Sabina’s MasterChef journey is also one of persistence. She first applied for the competition 16 years ago while pregnant but had to withdraw due to filming schedules.
She said, “It was her children who encouraged her to apply again, creating what she describes as a full-circle moment.”
“They were the reason I couldn’t do it the first time, and now they’re the reason I tried again.”
Looking ahead, Sabina hopes to build a career beyond the MasterChef kitchen, including hosting supper clubs, working as a private chef, and writing a cookbook centred on her “Flavour Lab” philosophy.
She is also interested in creating opportunities for other women, particularly within South Asian communities in the UK and eventually in Bangladesh. At that time she added, “I’d love to help create a pathway for them.”
Outside the kitchen, Sabina enjoys running and staying active, drawing inspiration from nature and outdoor spaces. Music also plays a key role in her cooking process.
Sabina said, “cooking is ultimately about connection to heritage, to people, and to shared experiences.”
