Kishwar Chowdhury
2021 Finalist @masterchefau
With dreams of sharing Bengali cuisine with Australia, Kishwar Chowdhury admits food is at the heart of her large Bangladeshi-Indian family
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About Me
Born and raised in Melbourne, Kishwar proudly talks of her parents Laila and Kamrul Chowdhury (OAM), who are pillars and founders of the Bangladeshi community in Victoria. Their stature led to her home becoming a self-described soup kitchen of sorts, with family members, friends and community members popping over at all times. After completing Year 12 at Presbyterian Ladies College, Kishwar completed a Bachelor of Commerce from Monash University before completing a post-graduate degree in Graphic Design from the University of the Arts in London.
More InformationRecipes
Having lived on three different continents, Kishwar’s knowledge of mixing spices and understanding ingredients from across the globe, gives her an edge in the MasterChef kitchen, but admits a reliance on memorising recipes is why she steers away from preparing desserts. A selfdescribed savoury cook, she says her best quick and easy dish would be dressed up soupy ramen.
Smoked Rice Water with Aloo Bhorta and Sardines
This spicy dish features smoked rice (Panta Bhaat) with a smoked potato mash (Aloo Bhorta), an onion salsa and white soy ginger sardines.
Goat Nihari with Naan Nawabi
Warm up your winter nights with this stunning Indian goat stew, full of delicious spices and served with naan bread.
Kingfish Ceviche in Green Water
This kingfish entrée is perfectly fresh and light, served with a side of pickled muntries.
