Meghalaya’s cuisine and the exotic food has never got much attention as it should, until Nambie Jessica Marak, one among the six finalists to battle in the MasterChef India kitchen, showcased the state’s heritage by infusing authentic flavours and ingredients into her creations.
With her culinary passion and determination Marak’s journey was to present delectable dishes from local ingredients, blending tradition with innovation, creating a culinary identity that stands out, perhaps more like a kitchen fairy.
“From the vibrant hills of Meghalaya, I’ve brought to the plate dishes like ‘Galda Natok’ Fish with Roselle sepals, a harmonious blend of local fish and indigenous greens. Additionally, ‘Minil Spin’ showcases the traditional flavors of sticky rice paired with the nuttiness of black sesame, creating a delightful Meghalayan experience,” Marak told Highland Post.
According to Marak, her exploration extends to the aromatic “Pu Saw”, Chicken Bamboo Shoot, and the bold “Prawn Neiiong” with dry fish chilli oil, each embodying the essence of Meghalaya’s diverse culinary landscape.
She also said that she has been showcasing the “Akhuni,” a dish that pays homage to the traditional fermented soybean condiment, adding a distinctive touch to her culinary narrative.
“Through these dishes, I aim to elevate and share the unique flavours of Meghalaya with the broader MasterChef audience,” she said.
Marak also said that the judges were captivated by the Meghalayan cuisine that she brought to the table. According to her in essence to the dishes that she presented, the judges not only loved but relished the Meghalayan cuisine, acknowledging its distinctive appeal and the passion infused into every dish.
When asked on the people of mainland India having misconceptions about the food that tribals eat and how far she has been able to dispel all these notions, Marak said that in the MasterChef kitchen, she has taken on the challenge of dispelling xenophobia and stereotypes surrounding Northeast Indian food, particularly from Meghalaya.
According to her despite prevailing misconceptions, her culinary journey aims to showcase the rich tapestry of flavours present in the dishes of the region particularly Meghalaya’s.
“Through our collective efforts in the MasterChef kitchen, we’ve embraced our differences and celebrated the amazing diversity in our cuisines. My hope is that my contributions on this platform will not only highlight the brilliance of Northeast Indian cuisine but also play a part in dispelling misconceptions. I believe that by showcasing the authenticity and complexity of our flavours, we can foster a deeper understanding and appreciation for the culinary treasures that Northeast India has to offer,” Marak added.
She also said that in the round which actually made her advance to the final round, which was called the “Dream on a Plate” challenge, she prepared a dish called, “Simplicity on a Plate.”
“It featured chicken liver paté, chicken bamboo shoot pickle, buckwheat shards, koya crumble, and watermelon rind and date relish. My dream is to make simple things beautiful and have a no-waste kitchen in the future. The judges appreciated the concept, and their response was positive, ultimately advancing me to the final round of MasterChef,” Marak added.
When asked what advice she has for the youths especially women who are talented but are scared to come forward, the MasterChef contestant’s advice was, to embrace their own unique talents and passions with confidence even as she added that it’s natural to feel shy, but told that their abilities deserve recognition.
She said, “Believe in yourself, acknowledge your strengths, and don’t be afraid to pursue your dreams. Seek inspiration from those who have overcome similar challenges. Surround yourself with a supportive community that uplifts and encourages you.”
Marak said that she understands the importance of fostering resilience and determination in the youth.
“Your journey might have obstacles, but each step forward is a triumph. Take pride in your talents, and let your passion guide you. Remember, your voice and skills are valuable contributions to the world, and by stepping forward, you inspire others to do the same,” Marak added.
Marak, who hails from remote Upper Rangsa in West Khasi Hills district, looks forward to build her pickle business to fostering its growth and expanding its reach. She also said that she envisions creating a brand known for its unique and high-quality pickled products, becoming a staple in households and culinary ventures alike.
Marak also said that while she admires the success of certain chefs, she is also committed to carving her own niche in the culinary world.
As she prepares for the finals, Marak said her focus is on continuous learning, refining her skills, and staying true to her passion. She aspires not only to follow the path of successful chefs but to contribute something unique to the culinary landscape, leaving a mark with her individuality and dedication.
