Interview & Street Food With a Twist

✈ Join me as we interview Suchi, an esteemed chef who trained at the prestigious Cordon Bleu and now shares his unique twist on street food with the world. Get a glimpse into his culinary journey and mouth-watering dishes in this video!

✈ Witness as she infuses her beloved childhood recipe with a distinct twist, ensuring an unforgettable journey for your taste buds. Let’s immerse ourselves in Shuchi’s world of culinary creativity and inspiration, where flavors from across the globe converge to tantalize your senses!

Street Food From Childhood

Welcome to Wellington, New Zealand, where culture, tradition, and culinary arts intertwine. Today, we’re stepping into the kitchen of one of Wellington’s renowned pastry chefs, who’s about to take us on a journey through her unique blend of global inspiration and childhood nostalgia.

I understand you expect us to stroll through the streets of Wellington while talking, but surprisingly, she travelled to Napier to attend the renowned Art Deco festival for which Napier is celebrated. She came here to grant me an interview and bake for you instead.

Meet Suchi Bhardwaj

Meet Suchi, a passionate pastry chef whose creations are as diverse as the countries she draws inspiration from. Join us as we delve into her culinary world and discover the stories behind her delectable treats.

Suchi: Thank you for having me! My passion for pastry was ignited during my childhood. Growing up in Wellington, I was surrounded by the aromas of my family’s traditional dishes. It was in those moments that I developed a deep appreciation for the art of baking.

Suchi: my advice would be to never stop exploring and experimenting. Embrace the flavors of the world, but always stay true to your roots. Let your passion be your compass, and never be afraid to infuse your creations with a bit of your own story.

Recipe Mandazi – South Arican Food

Ingredients

• for 40 mandazis
• 375 g all-purpose flour, plus more for dusting
• 100g sugar
• 1 ½ teaspoons baking powder
• 2 teaspoons ground cardamoms
• ½ teaspoon kosher salt
• 1 egg, beaten
• 400ml coconut milk (400 mL), 1 can
• oil, for frying

Preparation

• In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a
• well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
• Turn the dough out onto a floured surface and knead until smooth. Divide the dough into 4
• portions.
• Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels.
• Serve as breakfast or a snack with Tanzanian coffee or chai.

Nutrition Info

Lemon Curd

• 10 g lemon zest Approx 1 lemon
• 190 g sugar
• 120 g lemon juice
• 135 g butter I prefer salted butter (cut into 1 cm cubes)
• 6 eggs
• 1 sprig thyme

Preparation

• Whisk whole eggs and Caster Sugar in a saucepan until smooth, then place pan over a low heat.
• Add the Butter, lemon zest, juice and thyme leaves and whisk continuously until thickened.
• Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

Italian Meringue Recipe

Ingredients

• 200 g sugar 
• 1/2 cup water
• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar or lemon juice from 1 lemon

Preparation

• In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil.
• Once it reaches a boil, stop stirring.
• Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer.
• Brush down sides of pot as necessary with a pastry brush dipped in water.
• Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (please note I made this recipe in a thermomixer).
• Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
• With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.

And there you have it, my travellers! Join me next time as we uncover more culinary delights from around the world. Until then, keep exploring, keep experimenting, and keep indulging in the wonderful world of food. Cheers from New Zealand!