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