“Go hard or gohome” - that philosophy powered brothers Ajinkya andVikram Gandhe through the gruelling three-month journey in the Master Chef kitchen, culminating in their victory in Season 9. In a lively and candid interaction with Sahil Gawande, The Hitavada’s Digital SubEditor and Reporter, theduo-both self-taught home cooks-open up about theirculinary journey, their challenges, and the transformation that followed. For the Gandhe brothers, the Master Chef crown is a validation of years of quiet learning. Their mother was the one who encouraged them to potter around the kitchen for she firmly believed that cooking is anessential life skill.“Sheinsisted that even the boys in a family must learn the basics of cooking,” they say in unison.

 

In the same breath they give duecredit to their grandmother who taught them tipsand tricks that helped them hone their cooking skills. “Cooking,” admits Ajinkya, “is not an easy task. Our foray sin the kitchen were marked with more failures than successes. We learnt from these set backs and they became stepping stones to our success.” The confidence that they developed in their cooking skills was one of the reasons that they thought of participating the reality show - Masterchef Season 9, where the brothers made sure they always brought their A game. But as they recall, the initial days on the show were particularlyoverwhelming.“The first weekwassheer torture,” recalls Vikram. “We weren’t used to such in tense time pressure,and there were cameras everywhere-constantly watching, recording”.

 

Ajinkya adds with a smile, “The only thing that worked in our favour was our coordination. In fact, we were probably the only team that wasnotinteractingwhilecooking”. Their silent understanding and clear division of tasks became their strength. With each cook, with each task they grew confident. And soon the hesitant,camerashyduo found their footing under the spotlight. On the show they mighthave appeared totally in sync with each other, but in reality they are as different as chalk and cheese. “I’m chaotic and love multitasking,” says Ajinkya, while Vikram describes himself asmethodicaland focused.But this yin and yang mostly worked in their favour and the outcome,moreoften thannot, was always a winning dish.

 

Another edge they brought to the competition was their eye for presentation. “You eat with your eyes first”, Vikram pointsout.This belief is reflected in their café, Place Bakehouse, “where we give presentation as much importance as taste”. The brothers, even before venturing on to the national stage for Master Chef, were already adept at many things. “We’ve spent alot of time learning techniques, experimenting with cuisines,and refining plating styles,” says Ajinkya, who pickedupmuchofhisculinary inspirationwhilelivinginGoa. “We stood out for our plating,” Vikram addswithaquiet sense of pride. Vikram’s entry into the professional food space began when he revived his family’s long-defunct college canteen, eventually turning it into a thriving venture. He went on to open a restaurant in Sadar before the pandemic disrupted his plans. Ajinkya, on the other hand, has a degree in architecture. It was during his time in Goa-first as a student andlaterwhileworking-thathe discovered his passion for cooking.“Iobservedandlearnt especially European cooking styles. Back home,Iwould experiment with those dishes,” he says. His biggest and happiest critic, he says is his wife, Riya. “She hates cooking, so she got to enjoy everything Imade.Pleasingherpalatewas the real test,” he laughs. Post their Master Chef win, life has taken a dramatic turn. “On our table is a to-do-list,” they say, amused. “Everyone expects us to whip up something exotic”.

 

At home,however, their taste in food is far from being gourmet.“What we crave most is comfort food -dalchawal, sabzi-roti-and no one can make aamti like our mother,” they assert. Interestingly, one of their toughest challenges on the show came from the most humble ingredient-the potato.“It was a French cuisine challenge, andwethoughtitwould be easy,” they recall. “But it nearly proved to be our downfall. That was our worst cookand also a turning point”. It was after that moment that they recalibrated, pushing themselves harder with a renewed resolve: “Go hard or go back”. From there on, appreciation flowed steadily.Thepraise that remains etched in their memory is by Chef Vikas Khanna , who thought Bharat Ki Meethi Hawa, was unlike anything he had tasted before, while Chef Ranveer Brar remarked that theywere“agift to the culinary world”. Today, the duoissuper excited enjoying their newfound recognition. “We’re mini celebritiesnow”, they say,smiling.“People recognise us on the streets, we’re invited to events, asked to judge competitionsit’sallveryexciting”.

 

Yet,beyond all this new found fame, the Gandhe brothers are proud that they have forged an identity for themselves and they are being recognised for their achievements. On the personal growth, during this journey, “We’ve become confident, and more importantly, we’ve evolved as better human beings”. For all thosewhowant to traverse a similar path as theirs, the advice is simple, “Remain grounded.Keeplearning-techniques, cuisines, especially India’s rich microcuisines. Every regionhasitsown flavour story. And most importantly, learn to think on your feet. If a curveballis thrownat you,your weaponin the kitchen must be adaptability” For more engaging conversation with the duo, watch the full interview on The Hitavada' s YouTube channel @TheHitavada1911.