Photos: Tandoori Chicken to Panta Bhaat, 10 Indian dishes that made it to MasterChef Australia's 2021 menu

Updated On Jul 18, 2021 02:30 PM IST

MasterChef has introduced the audience to dishes from around the globe. In this years season, two contestants, Depinder Chhibber and Kishwar Chowdhury prepared unforgettable Indian dishes that made the judges applaud.

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Here are 10 dishes from Season 13 of MasterChef Australia that took the internet by storm.(Instagram)

Updated on Jul 18, 2021 02:30 PM IST

Here are 10 dishes from Season 13 of MasterChef Australia that took the internet by storm.(Instagram)

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Smoked Rice Water (Panta bhaat): Kishwar's made headlines for her Smoked Rice Water in the season 13 finale. This dish is eaten by the people of Bengal, Bangladesh, Odisha and Assam. (Instagram/@kishwar_chowdhury)

Updated on Jul 18, 2021 02:30 PM IST

Smoked Rice Water (Panta bhaat): Kishwar's made headlines for her Smoked Rice Water in the season 13 finale. This dish is eaten by the people of Bengal, Bangladesh, Odisha and Assam. (Instagram/@kishwar_chowdhury)

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Phuchka chotpoti: In one of the challenges, Chowdhury chose potatoes out of the five vegetables given by the judges to prepare three famous street founds of Kolkata - phuchkas, samosas and a potato and chickpea chotpoti. (Instagram/@kishwar_chowdhury)

Updated on Jul 18, 2021 02:30 PM IST

Phuchka chotpoti: In one of the challenges, Chowdhury chose potatoes out of the five vegetables given by the judges to prepare three famous street founds of Kolkata - phuchkas, samosas and a potato and chickpea chotpoti. (Instagram/@kishwar_chowdhury)

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Tandoori chicken: In episode 19, restaurateur Scott Pickett gave a challenge to the contestants to make a dish cooked with fire. Depinder went for the classic tandoori chicken with pillowy naans and coriander chutney. (Instagram/@depinder_)

Updated on Jul 18, 2021 02:30 PM IST

Tandoori chicken: In episode 19, restaurateur Scott Pickett gave a challenge to the contestants to make a dish cooked with fire. Depinder went for the classic tandoori chicken with pillowy naans and coriander chutney. (Instagram/@depinder_)

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Chicken 65 with fried noodles: Chibber prepared this dish in episode 44 when contestants were given the challenge to get creative with instant noodles. "That is right up there with the best-fried chicken that I could ever imagine eating,” judge Jock Zonfrillo said.(Instagram/@depinder_)

Updated on Jul 18, 2021 02:30 PM IST

Chicken 65 with fried noodles: Chibber prepared this dish in episode 44 when contestants were given the challenge to get creative with instant noodles. "That is right up there with the best-fried chicken that I could ever imagine eating,” judge Jock Zonfrillo said.(Instagram/@depinder_)

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Ghevar with carrot sorbet: Depinder Chhibber made it to the top 24 for her Rajasthani special dessert Ghevar with carrot sorbet. This dish is mostly prepared during the monsoon festival of Teej. (Instagram/@depinder_)

Updated on Jul 18, 2021 02:30 PM IST

Ghevar with carrot sorbet: Depinder Chhibber made it to the top 24 for her Rajasthani special dessert Ghevar with carrot sorbet. This dish is mostly prepared during the monsoon festival of Teej. (Instagram/@depinder_)

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Vanilla and pepper kulfi: Kishwer made the famous Indian frozen dessert, kulfi by adding a little creativity to the dish. She topped it with a pistachio sable with intricate vanilla icing. (Instagram/@kishwar_chowdhury)

Updated on Jul 18, 2021 02:30 PM IST

Vanilla and pepper kulfi: Kishwer made the famous Indian frozen dessert, kulfi by adding a little creativity to the dish. She topped it with a pistachio sable with intricate vanilla icing. (Instagram/@kishwar_chowdhury)

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Bengali Barramundi curry: A simple macher jhol is a dish no Bengali can live without. Kishwar Chowdhury prepared this dish during the six-course team race challenge in episode 11. (Instagram/@kishwar_chowdhury)

Updated on Jul 18, 2021 02:30 PM IST

Bengali Barramundi curry: A simple macher jhol is a dish no Bengali can live without. Kishwar Chowdhury prepared this dish during the six-course team race challenge in episode 11. (Instagram/@kishwar_chowdhury)

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Prawn moilee: This dish originated in the Portuguese occupied coastal regions of Kerela. It is made with fish or prawns, coconut milk, spices and curry leaves and is served with idiyappam or steamed rice. (Instagram/@depinder_)

Updated on Jul 18, 2021 02:30 PM IST

Prawn moilee: This dish originated in the Portuguese occupied coastal regions of Kerela. It is made with fish or prawns, coconut milk, spices and curry leaves and is served with idiyappam or steamed rice. (Instagram/@depinder_)

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Tiffin box: Dipender prepared this dish in the 90 minutes Bento-Box challenge where contestants had to recreate the traditional Japanese packed meal. In her version, she added chole curry, kadhai paneer, gobi parathas, crunchy fried bhindi, flavoured rice and her grandmother’s vegetable pickle. (Instagram/@depinder_)

Updated on Jul 18, 2021 02:30 PM IST

Tiffin box: Dipender prepared this dish in the 90 minutes Bento-Box challenge where contestants had to recreate the traditional Japanese packed meal. In her version, she added chole curry, kadhai paneer, gobi parathas, crunchy fried bhindi, flavoured rice and her grandmother’s vegetable pickle. (Instagram/@depinder_)

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Goat Rezala with Porota: Kishwer made this dish in episode 30 and the judges could not stop showering their praises at the dish. (Instagram/@kishwar_chowdhury)

Updated on Jul 18, 2021 02:30 PM IST

Goat Rezala with Porota: Kishwer made this dish in episode 30 and the judges could not stop showering their praises at the dish. (Instagram/@kishwar_chowdhury)

News / Photos / Lifestyle / Photos: Tandoori Chicken to Panta Bhaat, 10 Indian dishes that made it to MasterChef Australia's 2021 menu

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