Former Masterchef Australia Judges George Calombaris, Gary Mehigan, and Matt Preston on Opening a Restaurant in India

Former MasterChef Australia judges George Calombaris, Gary Mehigan, and Matt Preston were in India for a partnership with food experience platform Conosh, through which they hosted sit-down dinners and masterclasses across Delhi, Mumbai, and Bengaluru.

In an exclusive conversation with News18, the trio shared their thoughts on opening a restaurant in India. Mehigan, who has been to the country far more than the other two chefs due to his travel-based food show with National Geographic, says that they do have plans to do it. “We were just discussing the proposition. It’s not a bad idea.”

Preston adds, “It will be mad (laughs). It can be for a limited time, but it will be fun because there will be a lot of disasters (in the kitchen), and we will learn during that time.”

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The three chefs, who have visited India on multiple occasions, say that they love coming back to the country. “We just love India. The people here are so warm and friendly. We love sitting and chatting with people like you, as there is no agenda and it is just good conversation,” says Calombaris.

Preston says that there are many things common between India and Australia: “People here are obsessed with cricket and food, just like the Australians. There will be an argument among a group of friends about where you would get the best Bhel-Puri and all of them will have different suggestions, and all the suggestions will be the best (laughs). For us, it makes us feel very amazing to see such interest in food.”

Mehigan explains that visiting India over the past few years has left a deeper impact on him. “The food, the people, the landscape I have been so lucky to travel to several cities in India over the years, especially in the past few years with Conosh for dinners and masterclasses and National Geographic for mega festivals. I feel it is devout and divine. It’s joy, love, and community. There’s no doubt I have a much greater understanding of people, culture, and even food.”