The moment the iconic song "Pehla Nasha" from Jo Jeeta Wohi Sikandar plays, Ayesha Jhulka's charming smile and effortless charm come flooding back. This talented actress, known for her memorable roles was last seen in Tanuja Chandra's Hush Hush and Amazon Prime Video's Happy Family: Conditions Apply, surprised audiences with her culinary skills as a wild card contestant on Celebrity MasterChef India. Now, she is taking the food scene by storm with her creatively curated menus at esteemed venues. In an exclusive chat with Pristine, Ayesha shares the story behind her culinary journey, and we are excited to bring you excerpts from the interview.
What sparked your love for experimenting with diverse cuisines, and who inspired your culinary journey?
It probably came from the joy of exploring stories through flavors like my grandma and mother always did. I feel each dish is like a little cultural time capsule, and experimenting with diverse cuisines is my way of traveling the world in my own kitchen. I feel cooking isn’t just about food, it is also about the interest in understanding people, history, and culture through what they eat. That mix of curiosity and respect for different traditions totally ignites my culinary journey.
What was it like participating in Celebrity MasterChef India? Did you gain any valuable advice or insights from renowned chefs like Vikas Khanna and Ranveer Brar that have impacted your cooking style?
It was a good experience. I grabbed a couple of tips and advice given which helped me implement them in my kitchen.
Everyone is talking about your specially curated menu along with Chef Nikkhil at the Fuchsia Loft in Juhu, could you tell us more about that?
At this 10 day food festival, Chef Nikkhil and I discuss, experiment and innovate a lot of food. He is very good with ingredients innovation and styling. I learn a lot from him. This food festival at Fuchsia is inspired by my story from the armed forces.
Are there plans for you to open a restaurant featuring a specially curated menu, and what can we expect from such a venture?
At the moment there are no such plans but never say never. Right now I’m doing what brings me joy and lots of learning and experience in my kitty.
How important is presentation to you when serving a dish, and what elements do you focus on to make it visually appealing?
For me the best part is the presentation. I love doing up the plate in the best possible way I can with the food on it. Presentation is like the first impression of a dish—it sets the tone before the first bite. A well-plated meal can elevate the entire dining experience. I keep in mind color contrast, balance and proportion, texture, garnishes, height and structure. I experiment a lot with the presentations when I’m serving my friends and family at home as it gives me a lot of liberty to try various forms.
What guidance would you offer to emerging chefs looking to make a mark in the culinary world?
That’s a great question but I'm still learning and looking for guidance at every step. All I would say is I try to tell a story through food. So find your own voice:- Stay curious, be humble, work hard and master the fundamentals. We have curated a special menu from different cities my father posted during his Air Force days. My memories of specific dishes from those cities. Chef Nikkhil has helped me give a pleasurable twist to those dishes which have my flavours and masalas. His and mine, it’s a great combination I guess.
Can you share something about your recent pop-up event at Tanjore Tiffin Room in Bandra, where you served innovative Punjabi dishes? What unique ingredients or techniques did you incorporate?
Previous to Fuchsia Loft, I did a specially crafted menu for Tanjore Tiffin Room which was also a 10 day food festival. It was an amazing experience and brought me a lot of confidence, praise and learning. My story there was totally inspired by my grandma and mother's recipes. I prepared my own masalas and made Chhole with Suji Poori. Did a twist on Dahi Bhalla with dill leaves and parsley. Made a healthy sweet potato sprout chat with my own spice mix. Made a dessert by giving a twist to Makhana and carrot, alongside many more dishes. It was a very enjoyable and happy as well as tedious experience of working in a professional kitchen and teaching your cooking techniques to their professional chefs. In return learning a lot more, I enjoyed every bit of those 10 days.
What's your go-to beverage?
A strong pour-over coffee smooth, deep, and just the right amount of kick.
What's always in your snack bag?
A protein bar that I make at home.
What's your last meal of the day?
Salad or soup with any protein and veggies.
What's your favorite dessert?
Sugar free sorbet or anything made with sugar-free dark chocolate.
Wha's your lightning-fast recipe for unexpected guests?
Sweet potato tikkis or chaat cups with home made chutneys and spices- And a cheese board that I love to assemble with quick dips made by me.
What's your ultimate comfort meal?
Homemade Amaranth khichdi or barley khichdi. Or curd rice.
What's your favorite street food?
Pani puri.
Which cuisine do you love the most?
I love anything that is light, healthy, tasty and pretty looking. There are no specifics.
What's your favorite hearty meal?
Any punjabi meal like Chhole Kulche or Black Dal Makhani with Naan etc is hearty and enjoyable once a while.
Share this post