Walk us through your journey in Australia prior to landing a spot on this immensely popular show.
Thank you for having me. It's really nice to reach out beyond the small clips everyone has been seeing of me so far. I was born and bought up here in Australia. My father is from Bangladesh and was a freedom fighter, he came out here as a student after the Liberation War. He met my mother, who is from Kolkata, West Bengal and they married and settled here in Melbourne. I have a huge extended family here in Melbourne and Dhaka. Before I was on MasterChef I was in my family printing and packaging business.
How did you discover your passion for cooking?
I was taught to cook from a very early age. I never considered it a passion, just something that's just an intrinsic part of my life and comes naturally to me.
Your dishes are boldly Bangladeshi. Were some of the recipes in your family for generations?
Yes, a lot of the food that we cook has been passed down from my ancestors. It's the way we've kept our heritage alive. I love the unspoken secrecy we have in our culture to protect our special recipes…. If you look up 10play.com.au you'll find some of my secrets.
Also read: Kishwar brings classic local dish ‘Bhapa Mach’ to MasterChef's kitchen
Did you have to tone down the spices to suit the foreign judges who might not be accustomed to our food or have second thoughts about cooking any dish for a lot of Bengali dishes are an acquired taste?
I did modify some of my dishes, but not for the judges. My cooking style draws on traditional techniques and dishes and recreating them to my palate. So, it wasn't so much toning it down, but understanding which spices I want to bring forward in each dish.
Our traditional dishes have a reputation for being time-consuming to prepare. You’ve shown the world that those can also be completed within a narrow frame of time. Of all the dishes you’ve cooked on the show, which dish are you most proud of in terms of beating the clock?
I think making Khashi Rezala was a tough one for the time frame. I had my work cut out for me that day.
Also read: Bangladesh’s Kishwar takes fuchka-chotpoti all the way to MasterChef Australia
How have you grown through your experience at MasterChef Australia?
For me it was grasping a better understanding of my food and seeing its significance through the eyes of all the guest chefs and judges. Also learning about the value of seasonal and local ingredients.
You said you want to author a cookbook. What else do you wish to accomplish as a chef? Can we maybe expect a restaurant somewhere down the line?
My goal right now is to write my cookbook and be in a professional kitchen, but no restaurant plans as yet.
Also read: Bangladesh's Kishwar leaves MasterChef judges teary-eyed, moves to next round
People in Bangladesh are cheering for you every step of the way. Do you have a message for them?
Yes, I've had thousands of wonderful messages from Bangladesh. My message is, whether it's at home cooking for your loved ones, or pursing your dreams in food, the arts or anything that brings you joy, put yourself out there and pursue your passions.
Follow Kishwar on Instagram @kishwar_chowdhury and on Facebook @KishwarChowdhury
