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From Platter to Prominence helina Permalloo made cookspecial seasoning in all her dishes. ing reality headlines when Even Shelina’s name suggests a warm she took the crown of tantalising fusion of ethnic cuisine; a Masterchef in 2012. The first mixture of South-East Asian shallots, female chef to win in seven years it Parma ham and Indian aloo (potato)! really was a fresh and exciting This passion has spilled over, quite litachievement. Serving up a narraerally, into the next chapter of her life tive blend of cultural and culinary with her aptly named book ‘Sunshine colour, with a dollop of professionon a Plate’. “The book is an ode to al know-how, the SouthamptonMauritian food. I compiled about 60 born cuisiniere treated us to an home-cooked recipes (including sonexclusive biographic platter: experiin-law eggs!) before Masterchef went ence on the programme, influlive.” She is also opening a signature ences growing up, and new-fanrestaurant, announcing the venue in gled exposure in the business. November. “It is difficult to become a Other culinary projects include chef as a woman. It’s a demanding private and pop-up dining, and our independent career, sometimes in personal favourite, a cooking school the kitchen from 7am to midnight, conducted from luscious Mauritius and you do need to think about itself: “It’s a three day course, and part family and children. There are less of a package trip. The first day we’ll go female chefs by default. However I to local markets giving an idea of the find that at the end of the day, if produce found. We’ll also have lunch your trade is excellent, that is what Shelina Permalloo at a lodge together. I’ll teach six differis seen regardless of gender or ent dishes; the essence of our cuisine race.” As well as a promising pioneering step for and little tricks. One is red snapper on banana leaves women, Shelina's triumph in the cooking world has on the beach, another is tropical sago pudding. We also been a huge personal feat. The BBC’s widely emphasise fresh vegetables. Pulses are key, and we watched show was her first proper foray into the cateruse all types of meat so Mauritian food is very baling industry: anced. A lot of gluten and dairy-free preparations are “I did not expect to win” she bubbled, “I had showcased in the cook book”. moved to South London, working in charity-project As if the healthiness and exotica were not management, and was cooking mainly from enough, Shelina’s vibrant background sprouts yet home. It was always a dream that I didn’t know another appeal, “It’s affordable. While growing up how to approach. I applied to Masterchef around here good fish was expensive. So there are many the same time as other catering jobs and it all tinned fish recipes etc. My favourite is the simple just happened.” The experts were certainly classic rougaille; a tomato sauce infused with happy she brought her long simmering thyme, garlic, and coriander and can be used ambition to the boil, stating ‘her dishes as a base. Egg rougaille is wonderful. At the end were amongst the best they’d tasted.’ Supermarkets stock many spices now, and Her furtive but flavourful cookery has of the day, if your obtaining rice is easier.” been the product of a rich and diversified Here, managing to battle the hunger trade is excellent, history, "About being Mauritian in the UKpangs so far, we are able to rasp one final that is what is Mauritian people are African, Chinese, question; “My icon?” Shelina beamed. “My Indian and European. We may have a seen regardless mother. In fact my biggest challenge in cookChinese stir-fry noodles alongside Indian ing is that somehow, it never quite tastes like of gender or style curry, or a slow cooked European mum’s.” With that, we left her to prepare for race stew with some pickles. I learnt by watchthe Halal and Battersea food festivals while ing my mum and auntie. It was an oral trawe, not quite so glamorously, scurried off to dition; being told to peel onions, chop garget a sandwich. lic etc. Mum also adapted recipes because we didn’t (Sunshine on a Plate by Shelina Permalloo is availget access to certain ingredients in Britain. For example able now – (Ebury Press). For more information visit I loved mangoes, but they were scarce. Recipes are www.shelinapermalloo.com and @shelinacooks) nostalgic; Mauritian cuisine I remember tasting." As we can see through lobster curry and mangoInterviewed and Written by: Rupanjana Dutta & cream cake, a big sentimental heart is definitely the Sunetra Senior
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Asian Achievers Awards 2013 Asian Voice & Gujarat Samachar