Rishi was the first vegetarian MasterChef contender to cook only vegan and vegetarian food and also introduced the nation to more traditional Indian dishes like Gujarati kadi. Although his MasterChef path ended in the quarter finals, his journey with cooking is only just beginning. Here he talks to us about his inspiration, why he chose to do only vegetarian and vegan dishes and show more traditional Indian cooking, what his experience of MasterChef was like behind the scenes, his recipe blog Dish by Rish and his plans for the future. You can also watch the interview on our YouTube channel here.

BAWM: So where did your passion for cooking come from?

Rishi: Initially, it's always started with family. So I've got loads of good cooks in the family, my grandma was incredible. My aunt is incredible. Quite a few of my aunts are incredible. And my mom's really good. So I've always been surrounded by really good food. So that's kind of what got me started. Because my mum and my grandma started pushing me into the kitchen just to do like odd jobs and help out. And that was literally from like the age of eight. So it was quite early exposure.

BAWM: I think that’s really interesting because you often find in South Asian families that it's the girls that are pushed into the kitchen from a young age. So it's really nice to see that that was different in your family.

Rishi: And it was the complete opposite for us. So I'm one of four; there's two boys, two girls. All four of us were encouraged to help but me and my brother stuck with it. My sister didn't. So we’re still the only ones that can cook.

BAWM: It's really interesting to see that if we encourage people to do things and try things from a young age, no matter what gender they are, what comes out from that is really inspiring.

Rishi: Yeah. But cooking is one of those things that's just like it's a life skill. It shouldn't be gender specific, everyone should know how to do it.

BAWM: I entirely agree with you. So who inspires you in your cooking?

Rishi: A lot of it is again, my mom and my grandma. And that's where the kind of traditional flavours come from, and my exposure to North Indian and South Indian food. And then I've also got where I start bringing all like the fusion stuff. And that's just kind of when I go out to eat, and I try different different types of food and pan Asian foods specifically. I love those flavours. So bringing that into my own food and tying that with traditional food is, I think something new. So I'd say my main inspiration is always going to be my grandma first and foremost. And then tied along with just kind of exposing myself to different restaurants, different cuisine, street food, and travelling. And that's it.

BAWM: So are you quite well travelled?

Rishi: Not as much as I would like to be. But one of the main trips that I did was in India, in the Himalayas. So we spent two weeks camping in the Himalayas. And in each camp, you kind of try different types of food because there's so much influence from Nepalese cuisine. There's Chinese influence there. So you kind of exposed a lot of momos and all these kinds of things that you wouldn't normally necessarily get in other parts of India.

BAWM: It was so good to see you make this because you don't actually get them here in the UK and even when you do it's not authentic. It's not the same.

Rishi: Yeah, I can't put my finger on it. But something's not the same.

BAWM: Yeah, so do you have a favourite chef?

Rishi: Hmm. I don't know if I can pick just one. In terms of chefs who I feel like I learned a lot from, Ottolenghi is one. I love his books. I've never tried any of his restaurants yet, but I love his books. He’s got one specific book, where there's just some vegetables and the way he plays with different vegetables and flavours is in a way that's never been done before. So I really find his stuff quite intriguing. But then even online, we've got like food bloggers, there's, Sanjana Feasts and her stuff is incredible. Since my grandma passed away, we lost out on a lot of the traditional recipes that she hadn't written down, and one of the things that I really liked about Sanjana’s food is that a lot of her recipes still bring those same kinds of flavours back. So I've learned a lot from her. There’s a doctor, Dr Cinta and she does loads of traditional Indian food and desserts. She does really easy desserts that whatever you've got left in your house, you can make anything out of that and they're so delicious. So it's just like, constantly surrounded by people that influenced me.

BAWM: That's really wonderful. I often find that I learn a lot from Sanjana too actually, in terms of just traditional recipes as you say.

Rishi: Her food is like nothing else. Let's remember back in the day there was Tala Dalal. She used to do all the vegetarian books. I feel like Sanjana is the modern day, Tala Dalal, because that's what our generation and the next generation are going to go to for traditional Indian food.

BAWM: And you of course.

Rishi: Thank you, thank you.

BAWM: One of your desserts where you added saffron in the custard, that was very inspiring.

Rishi: I’ve actually just made those downstairs at the moment. But it's like cardamom and saffron, I think are two of the most incredible flavours. Like if it was down to me, they would be in every dessert. That's why even on MasterChef, I wanted to include cardamom and saffron in one of the desserts. And then in that invention task, luckily, they had the stuff there.

BAWM: It’s exciting that they have all of these traditional flavours now there. So, what was the experience of filming MasterChef like?

Rishi: I’ve watched it almost every single year. So I thought I would know how everything works. And I'd be able to handle the pressure, but it's really intense. The time pressure is really strict. And you go in, and it's a big studio, there's loads of lights, loads of crew, like camera crew, and then you've got the judges there. And it is quite hard to focus because there's so much going on. And the pressure is honestly like nothing else because you also have in the back of your mind, you've got the realisation that a million people will probably be watching this. And it's going to be on national TV, and anything that you do wrong, is going to be on a national platform for everyone to see. And the hard part was because I'd be doing social media for a while, I knew there'd be a lot of people from social media watching.

BAWM: How did you deal with that pressure then?

Rishi: I was really fortunate. So my in heat, the group that I was with, they were incredible, like, we've stayed in touch, and we see each other almost every two or three weeks. But even on the show, there was instantly zero competitiveness between us. It was a very supportive environment and we were checking in on each other whilst we were cooking, which they don't normally get [on the show]. So even when it came to someone going home, all of us would be so upset that we've got the director, basically shouting at us to tell us to look happy, because ‘I have to get a happy shot, the rest of us have gone through’. And I don't think I could have done it without the same people. So I was lucky, the crew were incredible. The producers are so supportive. Like the producers are literally on your side throughout and they try and make it comfortable. They check in on you.

BAWM: That’s really nice to hear. I think that's part of that whole experience that makes it. So what was your key takeaway from doing the show?

Rishi: I think, from the whole process, the main thing that I took away is basically the realisation that this is something I should be doing. I spent 10 years of my life within the dental field: six years studying and then four years working in a clinic. And then also starting this on the side for the last three years and trying to juggle the two. I didn't know whether I should just kind of focus on one or do both. I think this kind of solidified that. We don't necessarily have to do just one thing in life. And being on a national platform and seeing the response to my food. And hearing the kind of comments that I got on some of the dishes, I think I came out of it knowing that this is something that I have to have to see through.

BAWM: That's incredible. So will you pursue this full time now?

Rishi: I'm still going to be doing some dentistry on the side. But it's going to be a lower commitment than what I've done previously, because I still enjoy it. I just need to focus on this more right now.

BAWM: It’s nice that for our generation, we can kind of have multiple passions.

Rishi: I don't know whether you experienced the same, but the older generation say stay in the one job for 3040 years, work five, six days a week, take all the overtime, all the bonus, and just work your butt off. And then when you retire, then you enjoy. And you spend 30 years without that balance. That's not something that I could do.

BAWM: Yeah, I find they can find that a bit confusing, but that's okay. We know. Speaking of South Asian culture and society, you represented Indian dishes in particular beautifully. Why was it so important for you that that representation be there?

Rishi: I could be broadly speaking here, but I think within London, there's a good idea of what authentic Indian food is as we've got a massive Asian community here. But I think, still, the majority of people kind of associate traditional Indian food as what they might find at their local curry house, which has Indian influence, but it's not necessarily authentic Indian food. And authenticity in itself is so subjective, because the way I might make a dish at home might be different from the way that your family does. And that doesn't mean that one is more authentic than the other. It's just that's subjective. But I knew going into the show, the type of people who would watch the show, a lot of them would already be thinking that Indian food is what they'd get at their local courthouse. And I wanted to go in there to show that that's not necessarily true that it's not all vindaloos and madrases. There's so much more to it. And that's [why I wanted to show] important dishes like a traditional kadi (yogurt based dhaal or lentil sauce). I wanted to show that there's more to our food. There's a lot more to it.

BAWM: I think you've definitely done that because so many people have said that they didn't realise there was so much scope there. And personally, it was really cool to see kadi there.

Rishi: It’s never been on the show before but it is such a common dish, actually. I've never been to a restaurant and seen kadi on the menu.

BAWM: So hopefully, maybe we'll see change start to sweep over. So of all the dishes you made which was your favourite?

Rishi: My favourite above all has to be my first one which was that the signature dish that was the coconut and lemongrass stuffed aloo tiki with the sabudana, pepper that tapioca cracker. And that was dusted with the lime leaf. That was hands down my favourite because every element of that dish was grandma’s and then I just added my own flavour to it. So each different bit was things that she made that I loved and then I added my own flavour. So she used to do coconut stuffed aloo tikkis, we just call it pettis, and it was just coconut and ground flour and masala. So I put in kind of Thai flavours into that. So my grandmother used to make poppadoms in the garden every summer. It would be like a garden filled with them, all drying and out for two or three days. You literally put cloth all over the grass, and then you put all the paper on and then it takes two or three days in the sun to dry out. So it's a long process. But all of those were kind of my favourite thing that she did. So that has been my number one.

BAWM: I can you imagine seeing your grandmother make it in that traditional way would have had a lot of impact on your relationship with food.

Rishi: Yeah, the way that that generation did it is so different to the way that our generation see food. I mean, they had no recipes. They literally learnt by eye and it was always like a hands on experience that you just learned as you went along.

BAWM: I think part of educating children now about growing their fruits and vegetables is it really changes the relationship that people have with food.

Rishi: When you see like, how the whole process works, it also gives you more of an appreciation. I do feel like generations almost losing that. But my grandma showing me the way she did things will still tie me to the original way that was done in our culture. So yeah, you do appreciate it more.

BAWM: That’s amazing. And I think hopefully, when people start to see you sharing these stories, they will be inspired to inquire about where their food comes from, as well.

Rishi: I hope so. I think it's always eye opening experience.

BAWM: I often find that happens with people when they inquire about where their meat actually comes from. There's all the documentaries about that now and because of that many people are becoming vegetarian. Now all of your dishes were vegan or vegetarian. When you came into the show, did you do that because you had a certain aim or because that's what you eat?

Rishi: I’ve always been vegetarian. When I applied for MasterChef last year, one of the things that I said was that I'd never felt represented and my food has never really been represented on the show, because they've always had vegetarians or vegans in the past, but they've always cooked with meat. They might not have tried it, but they've always cooked with it. And I just felt like it was time to have vegetarian representation on the show. But that's the diet that I've always had. So, you know, I just wanted to show that.

BAWM: And how have people responded to that?

Rishi: Initially, even through the application process every step of the way, I had to clarify, what I can cook with what and what I can't cook with them, but they were they were brilliant. They would always confirm like, what about this type of cheese? What about that type of gelatine or things like that. And I had to be really specific because it was a new concept for them as well. Also because I wasn't cooking with eggs on the show, that was another whole thing for them to kind of take on board as well. But they were brilliant with the whole process. They're really accommodating.

BAWM: That’s really nice to hear. As you mentioned, when you often see vegetarians or vegans on cooking shows, they always cook with meat. I think as a viewer, you sometimes wonder what it would be like if they didn't do that. Freya did that on the Great British Bake Off last year which was really exciting.

Rishi: It makes such a difference and people learn what's possible, actually.

BAWM: How do you create recipes, and what's the hardest part of making a dish that's vegan vegetarian, but still has a central piece element to it?

Rishi: So the the way I create a dish, and even with my recipes on Instagram, it's always the same process. It initially starts off with one component. So whether that's one flavour or whether that's like one little thing on the side, or the main piece, I just literally jot that down in my notes. And then it might take me you know, the next day to come up with something to go with it or could be on the same day, but it's a process that just kind of builds into a dish. And for Master Chef, it was the centrepiece element that was the hardest struggle. Because it always been kind of a main piece of meat or a source and some kind of protein. That's always traditionally been what's been on the show. And when you take out that centre element, you're not really left with much. And it definitely is harder because whatever we make as a centrepiece, it takes more time than it does to, for example, cook a piece of meat. So you know, when the guys are doing cooking their steaks, it was literally a case of seasoning and pan fry. Whereas when I'm doing momos as a centrepiece, I'm actually having to make a dough, make a filling, wrap it, and then steam it. Like there's a lot more that goes into it. It's like, sometimes you worry that they'll feel like a dish isn't enough if there's not a meat component on it. So that's always a struggle.

BAWM: Well, it's amazing how well they responded actually.

Rishi: Yeah, I was really impressed. I was really hesitant about what they were going to say about that first signature dish, because there was no meat on it. And Greg literally just said to me when I walked in about how much he loves meat. So I thought this was just gonna go wrong. And then they loved it.

BAWM: So cool. What are the judges like behind the camera?

Rishi: Yeah, they're exactly the same as on camera. John is really helpful. He'll walk around and he'll share a few tips. But most of the time, he's he's filming his monologues. So he's quite busy. And then Greg is always coming around trying to break the ice with a joke to kind of ease you a little bit so that you're not panicky and stressed. Sometimes the jokes aren't at the best times. He tries.

BAWM: So what can you tell us about your future plans?

Rishi: So there's a lot I've been working on since I stopped filming. The next step is going to be where I'm actually going to be doing food for people rather than just an online platform. The next step is basically me doing the high end food for people through supper clubs or personal events and things like that.

BAWM: Actually, speaking of your online platform, your production quality is very high for that. Do you do it yourself?

Rishi: Yeah, I've always done it myself. It wasn't always high quality photos but it's been a massive learning curve just to learn the process of doing photos and videos. But downstairs, I've got basically just a tiny mini studio, which is literally, you can't even fit two people in it, like it's just the corner of a room. I've got my tripod and my camera, and then my phone hooks up to my camera. So that's how I do it when I'm in the shot. It's basically me setting the timer from my phone, and like all the focus and everything, but it's a process. I'm used to it now. But yeah, there's a lot of work because you're doing the photos, you're editing the videos doing the website. It's a lot.

BAWM: I can imagine. But thank you for sharing that because it's very inspiring for people. Often I think, when we see successful people IT often feels like they've come up overnight. So it's good to learn that actually, everything takes a lot of hard work and effort.

Rishi: I mean, it’s taken three years to get here so far. And when I started this, I didn't really think it was ever gonna go anywhere. It was just because work was so stressful, I wanted to come home and just do something different, do something creative and not think about patients teeth, all of that stuff. So I just started that just for fun. And it was a year before people actually started being interested. But initially, it was just for fun.

BAWM: That’s amazing. It really goes to show if you're passionate about something, what you can achieve.

Rishi: I think if you're passionate about something, you want to at least spend some time investing in it. You don't want to go through life and then be like, you know, I never really focused on that and I wish I had, I wish I'd had more time to do that. So if it's feasible then yeah, by all means I'd always recommend people to spend a bit of time on their passions.

BAWM: And last question, do you have a favourite cuisine?

Rishi: That is the hardest question because for someone who literally eats everything and likes everything, it's so hard to pick. There's no food I don't like. It has to be within kind of the Pan Asian food. I love North Indian food. I love South Indian food. I love Korean food. I love Thai food. I love Japanese. I love Italian, Mexican. There's literally no way to pick everything. Everything.

BAWM: Perhaps is a better question then is, is there a cuisine that you haven't yet tried?

Rishi: Haven’t yet tried I'd say some of tMiddle Eastern cuisines. I haven't really had much exposure to them yet especially desserts wise. When I see them on Instagram, they look incredible. Like traditional baklava but there's so many things I see that I want to try those desserts definitely.