MasterChef Australia Contestant Kishwar Chowdhury's Barf Ka Gola Called "Grainy"

Masterchef Australia Kishwar Chowdhury: MasterChef Australia is known for blending the diverse culture of taste. Given that, it's not surprising to see Kishwar Chowdhury, one of the contestants from the show winning the hearts of the judges with her delightful "Desi Dishes". Even Twitter couldn't keep calm when the judges on the show labeled her kulfi as "Grainy".

This time as the 38-year-old Chef combined kulfi and barf ka gola, netizens found it alluring. The cherry on the top was her Mehendi art to the kulfi. In her words, the dish was - Vanilla and Pepper Kulfi / Pistachio Sable with Vanilla iced henna art / White Chocolate discs with pistachio and roses / Rose-ice granita.

Alas, the judges called Kishwar's kulfi grainy but Twitter was brisk enough to jump to her defense because hasn't kulfi always been icy and grainy?

Sorry, but my memory of a Kulfi is that it has to have a grainy texture - infact that's the joy of a Kulfi that an icecream cannot give the lingering after taste from the grainy bits. So surprised that judges don't make that distinction;



Going for standard restauranty desserts

— Nanjundi Karthick Krishnan (@IdnujnanCihtrak) June 22, 2021

As per the opinions of Twitterati, Kishwar on MasterChef Australia paid tribute to the traditional dessert in her own way as she blended the nostalgic taste with her presentation.

MasterChef Australia mostly has been all about "Desi Tadkas" and "Desi Curries" that south asians eat in their everyday life. Not just Kishwar, but Depinder Chhibber has also been cooking up a toothsome with her Indian spices in the kitchen of MasterChef.

Kishwar Chowdhury is originally from Bangladesh and admits that food is at the heart of her large Bangladeshi-Indian family. In an interview, she shared that her knowledge of spices and command over ingredients steams from across the globe as she has lived in three different continents. But she also admitted her reliance on memorising recipes is why she drives away from preparing desserts. Apart from cooking the dexterous chef loves anthropology, history and enjoys downtime at her farm and writing poetry.