From home cook to MasterChef quarterfinalist

Rosdip Rai blends Nepali flavours with global cuisines, turning local ingredients into fusion dishes.

The spicy aroma of Nepali tadka from Aloo dum settles in young Rosdip Rai’s kitchen. His private chef is eyeballing the measurements, unlike any other chefs he sees on television. But somewhere around his chef’s cooking, a secret ingredient is already folded into the Aloo Dum; it’s the love of a mother or, as he affectionately calls her, Aamaji .