Chef Gary Mehigan needs no introduction. He’s been a judge on MasterChef Australia which became a much loved series across the world. He’s a food critic, celebrated Chef and is an icon for all things gourmet. But who is Chef Gary Mehigan the traveller? In this exclusive, first-of-its-kind conversation with him, I uncover his travel style, his favourite destinations, how fans can travel with him and even an interesting travel hack - Read till the end for this golden nugget of information!
As I sat down to interview Chef Gary Mehigan at The Ritz-Carlton, Bangalore, I immediately noticed how he puts everyone at ease. Warm, friendly and approachable, he’s a globetrotter with so many stories to tell. I knew that my conversation with him would be an insightful one so I was eager to quiz him on his travel experiences and learn about what he has in store for the future. A well-travelled gourmand, Chef Gary Mehigan has more than secret recipes up his sleeve. Having travelled to India about 14 times, he’s accumulated a wealth of wonderful experiences, which he shares through his series - India’s Mega Festivals with Gary Mehigan, a collaboration with the National Geographic while his partnership with Conosh brings him to India for all things food. I immediately asked him about his favourite experiences in India thus far - he’s seen everything from the Hornbill Festival in Nagaland, to the Durga Puja in Kolkata to more recently, filming the Hola Mohalla festival in Punjab and celebrating Eid at Jama Masjid. These experiences he talked about fondly and called them out to be his most memorable yet. I realised, he’s probably explored more of India than the average Indian traveller. I myself, even though I’m travel-obsessed, have learnt more through his now 10-part series with National Geographic on India’s Mega Festivals than I have by virtue of just being Indian.
Having traversed the nooks and crannies of the globe, I had to know what Chef Gary Mehigan’s travel style is. It’s something us travellers all relate to, he was quick to share that he loves a mix of luxury and local experiences. He packs a light suitcase but returns with memories that are rich, vibrant and unique to that destination. Whether it’s scoping out a food stall in Rome, exploring the flavours of Europe or watching street hawkers cook up a storm in Southeast Asia, Chef Gary Mehigan keeps food at the centre of his itinerary. Sightseeing comes afterwards. He loves researching a destination which means visiting multiple times. Like his visit to the Taj Mahal - he’s done it in a budget-friendly version complete with local trains and crowds pushing him as they all clamour to get a view of the Taj Mahal. He’s also done a luxury version where he had a personalised tour and a relaxed picnic by the Taj Mahal, both of which he enjoyed. He’s quick to add that he loves experiencing every destination for exactly what it is. And while everyone has their individual preferences, he doesn’t mind setting out on foot, train or even a motorbike while he tries Kachoris for breakfast, Chai from a street vendor, Pho from a local Vietnamese restaurant or food crawls and spices from corners of Sri Lanka, delicacies in Japan or anywhere else in the world.
He’s putting all this great knowledge to use in his upcoming collaborations with Luxury Escapes where Chefs Gary Mehigan and Matt Preston offer guided tours to fans on vacations to India, Sri Lanka, Vietnam and Japan. Their tours for India and Vietnam both sold-out with Australian fans and travel enthusiasts who were quick to book them. The tours are thoughtfully curated by the former MasterChef Australia judges as they carry out “fact check tours” beforehand to shortlist street food, local delicacies and Michelin star restaurants across destinations that will feature in their actual tours with travellers. Watch out for their upcoming announcements if you want to travel with these incredible Chefs who bring you the best of street food and fine dining at the trendiest destinations around the globe. They regularly announce it on their Instagram pages.
All this talk about food, and I was eager to learn of Chef Gary Mehigan’s top food picks in India. We are after all a complex country with innumerable spices, flavours and so much diversity on a plate, that it’s hard to choose one dish that stands out. Chef Gary Mehigan shared that he enjoys dining with Indian families, in close knit settings and loves trying a hearty meal the local way. He highly recommends the Kachori in Vrindavan for breakfast, the Kulhad Chai in the Northern States of India, fish in Goa, a full meal with about 15 sides at a Goan family’s home and Bun Parotta in Tamil Nadu were among his favourite foodie-explorations.
But his refined palate can’t ignore the upcoming trendy restaurants in India either. He’s been sampling chocolate at Manam, Enjoys eating at Indian Accent in Delhi, dining at Naar, a 16-seater restaurant that sells out in Himachal Pradesh, Cavatina by Chef Avinash Martin in Goa and Lupa by Chef Manu Chandra in Bangalore. He observes that India is evolving towards a mix of fine dine experiences that are quick to sell out, while retaining the authentic, local recipes that have been handed down through generations that keep them alive.
With so many incredible homegrown Chefs serving up creative meals in India, I enquired if India is ready to have a Michelin Star restaurant, to which Chef Gary Mehigan shared a practical response - while he confirms India has Michelin-grade restaurants that are gaining a fan following, the question remains around whether or not India feels the need to pay for the recognition. He drew parallels to Australia that has an incredible reputation for top notch restaurants but doesn’t depend on the Michelin rating to invite diners. However, he calls out that the advantage of food guides like Asia’s 50 Best and others is that it helps restaurants get discovered more easily across the world.
Chef Gary Mehigan’s travel schedules are busy! His collaboration with Conosh and The Ardmore Legacy for Masterclasses and pop-up dinners brought him to India in 2024 where he did a tour of Bangalore, Hyderabad and Delhi. You can read about the seven-course dinner with The Ardmore Legacy Whiskey pairing here. [Watch out for the detailed review on my page]. He’ll soon be making his way to Greece, Europe and other destinations this year. This piqued my interest in his travel hacks. An avid explorer, he must have some interesting ones and his responses didn’t disappoint!
1. Avoid an upset stomach by ensuring the food is hot, cooked fresh and stay away from bad water.
2. Eat local, don’t be afraid to use your hands, eat the way the locals do and experience a destination for exactly what it is.
3. Try the local produce, for instance, he loves to try Indian wine instead of Australian wine while in India.
4. Roll your clothes to save space when packing, use packing cubes and wear comfortable shoes. Pack light and don’t be afraid to wash your clothes in the shower while you’re on a trip to avoid excess baggage. Bonus tip - step on your clothes in the shower while soaping up, rinse them and then place them in a towel to squeeze them dry which is the coolest hack I can’t wait to try myself!
I have to admit, getting to interact with Chef Gary Mehigan to learn about his travels and also experience a seven-course dinner curated and created by him were a dream come true. It was one of the most insightful, honest and enjoyable conversations I’ve had with this incredible MasterChef. I can’t wait to see his plans unfold and bring incredible experiences to travellers and foodies alike, the world over!
In collaboration with Chef Gary Mehigan, Conosh, The Ardmore Legacy, The Ritz-Carlton, Bangalore and Brand n Buzz
Follow me on Instagram for more updates on food and travel.
Ready to travel for free? Earn credits and redeem them on Tripoto’s weekend getaways, hotel stays and vacation packages after the pandemic is over!
Be a part of the largest online community of travellers on Tripoto’s Facebook page!
' fill='%23359391'%3e %3cpath d='M46.1538462%2c43.5714286 L41.5%2c50 L36.8461538%2c43.5714286 L36.8670256%2c43.5714286 C36.3173077%2c42.7142857 36%2c41.6851429 36%2c40.5714286 C36%2c37.4854286 38.4535641%2c35 41.5%2c35 C44.5464359%2c35 47%2c37.4854286 47%2c40.5714286 C47%2c41.6851429 46.6826923%2c42.7142857 46.1329744%2c43.5714286 L46.1538462%2c43.5714286 Z M41.4294872%2c39 C40.6150641%2c39 39.9487179%2c39.675 39.9487179%2c40.5 C39.9487179%2c41.325 40.6150641%2c42 41.4294872%2c42 C42.2439103%2c42 42.9102564%2c41.325 42.9102564%2c40.5 C42.9102564%2c39.675 42.2439103%2c39 41.4294872%2c39 L41.4294872%2c39 Z' id='Location-white'%3e%3c/path%3e %3c/g%3e %3c/svg%3e)
