Food at Cannes ft. MasterChef Shipra Khanna

Brut India

When Brut met MasterChef India season 2 winner Shipra Khanna at #Cannes2023…

Transcript

00:00Okay, first rule, we have to take a picture and we got the money, honey! Let's go!

00:20It's time to feed ourselves and food here is amazing. You go to any place, any restaurant,

00:26food is fantastic. We are at the coast, so there is water here. Seafood is out of the

00:32world. Italy is close by, so the Italian food is good.

00:41We are in Paiens, we are in France and we have to have the fish. This is sea bass, grilled

00:47with pumpkin puree, tomato, vegetables, that's the ratatouille and we have the pesto sauce.

00:56And some salad. Bon Appetit!

01:01Oh, see how crisp it is. Can you hear?

01:11The fish is so fresh.

01:14Yum!

01:20Delicious! Yum!

01:22This is sea bass, they have just added salt to it and fried it in olive oil.

01:27And if I make it in an Indian way, then I will add spices to it, tandoori spices.

01:33After that, I will marinate it well for half an hour.

01:36After that, if I am grilling it, then the grill pan should be smoking hot.

01:44You just put the skin side first. We will put the skin side first.

01:48And we will flip it when it is crisp.

01:51In 4 minutes, the whole fillet of the fish will be cooked. You don't have to do too much.

01:57And if you are deep frying it, then the masala should be intact.

02:02We will add some cornflour to it and then deep fry it.

02:07Or you can also add maida and deep fry it.

02:10And then eat it with sauce or chutney. That's it.

02:14And I found some yummy sushi. Come, let's have lunch here.

02:21We will have a dragon flambé.

02:23So, tell us, how did you come to Cannes? What's going on here?

02:28So, it's amazing. As a chef coming to Cannes.

02:32I won an award at the World Influencer and Businesswoman Awards.

02:37I won the Celebrity Chef Influencer Award.

02:40When you are acknowledged for whatever you are doing.

02:42Mostly we are always like Bollywood or Hollywood and it's modelling.

02:47Everybody cannot become a model or an actress.

02:50But they can become a chef.

02:52I was always passionate about cooking.

02:54And when I was 9 years old, I started cooking.

02:59And cooking in the sense, I wasn't doing something professional.

03:03But the interest, the passion started.

03:05And I just went into the kitchen and started cooking.

03:08And that's how it started. It built up.

03:11Then, because of my daughter, Yadvi.

03:14I started making very healthy food at home.

03:17All I was doing was creating my own recipes.

03:20When I won MasterChef, it was mostly because I did my signature cooking.

03:24I didn't copy a dish. I just made my own dish.

03:27Because that's how I like to cook.

03:29Wow, that looks amazing.

03:31Welcome.

03:33Enjoy.

03:36Okay.

03:37First rule, we have to take a picture.

03:41Oh, look at that.

03:43A dragon flambé roll with avocado.

03:48Yummy.

03:54So, you don't eat without taking a picture.

03:59Like, everybody has to wait, you know.

04:02Even the...

04:03Oh, thank you.

04:04I'm going to use salty and sweet oats.

04:07So actually, you know, you have to dip the entire sushi like that.

04:10That's how you actually eat it.

04:13Wasabi and this ginger is completely up to you.

04:16And because it's complete on its own.

04:19These are the added flavors that you're adding to it.

04:21Okay.

04:22And here you are.

04:24So, this is how you dip it.

04:26And...

04:28See, the chopsticks have to be...

04:32Never cross.

04:38It's so good.

04:39If you want to make this, make it fish tikka sushi.

04:42You know, in the center.

04:44And there's also a Maharashtrian fish.

04:46They just like, you know, fry it with suji on top.

04:50And they fry it.

04:51So, even that, like a tempura, you can just put it inside.

04:53But not tempura.

04:54So, lunch is over.

04:55We had an amazing flambé salmon sushi.

04:58Now, we're in France.

05:00So, it has to be sweet.

05:01We are heading to a blancherie.

05:03Come along.

05:05A blancherie or a patisserie.

05:07Actually, both are the same.

05:09Blancherie is more like where you get different types of breads.

05:12Savoury and sweet.

05:13But when you say patisserie, we also call them.

05:17We have an Indian restaurant with all the...

05:23And all the good things on this planet.

05:28This one is also...

05:29It's French.

05:30It comes from Marseille.

05:32And it's so delicious.

05:34It's like sugar and...

05:36It's caramelized sugar.

05:38That's gondoli and mille-feuille.

05:40See, when I see food, I just want people to eat it.

05:43And I want myself to eat it.

05:48The only thing is, it's really messy to eat.

05:50Because, you know, I told you there are thousand layers.

05:53Between.

05:55Here.

05:56So, you have to crack it open.

05:58So, the cream will ooze out.

06:08Heaven.

06:11Mmm.

06:12Mmm.

06:13Butter.

06:14Cream.

06:15Everything simple.

06:17Now, I feel like going home.

06:18Back to India.

06:19To eat rice and lentils.

06:21Bye.

06:22Bye. See you.

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