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The fourth edition of Slurrp’s Great Indian Cookout has turned a corner, fast approaching its third pit stop in the city of Bangalore on Sunday, the 16th of November. Presented by USHA and co-presented by Aashirvaad, with associate partner Foodies Only and OTT Play as streaming partner, the competition provides a platform for India’s community of 8 lakh home chefs to showcase their culinary flair. The ‘Gully To Gourmet’ theme this year spotlights the best of India’s street food classics transformed into high-end plates, bursting with vibrant flavours.
Meet The Chefs Of GIC’s Bangalore Chapter
Neha Deepak Shah
The headlining chef across all four cities of the Great Indian Cookout—chef Neha Deepak Shah brings her philosophy of meaningful transformation to the competition with a rendition of the rava pongal combined with the Italian mushroom risotto. The savoury, umami-forward dish which pays an ode to a popular South Indian breakfast, gets a never-before-seen spin in the hands of the passionate culinarian.
Kalyan Gopalakrishna
All set to wow the guests and participants with his chops—quite literally—chef Kalyan Gopalakrishna says, “I am delighted to conduct a workshop on ‘Old Bangalore Naati Cuisine’. I am eagerly anticipating sharing insights into the cuisine with a broader audience.” Kalyan, who plans on rustling up a Bannur mutton fry, has previously enthralled foodies with the aromatic, peppery and meaty creation in his pop-up feasts—where fatty chunks of lamb and heirloom coriander are confit-cooked with spices.
Shri Bala
Culinary anthropologist—chef Shri Bala—celebrates Karnataka’s indigenous creations in the form of her multigrain kadubu and Ranjaka chutney—a fiery condiment made with red chillies, garlic, tamarind and jaggery. Expressing her enthusiasm about being part of the Bangalore chapter, Shri Bala says that she is ‘thrilled to join the Great Indian Cookout and explore innovative ways to blend traditional local flavours with the convenience of fast food.’
Meet Bangalore’s Top Three Home Chef Contenders
With nearly 9,000 entries pouring in from across the country, three exceptional home chefs from Bangalore have earned their place to compete against one another—each bringing their unique interpretation of the ‘Gully to Gourmet’ theme.
Adarsha Mangave combines two beloved breakfast classics into one in the form of her Aloo Paratha Waffle—a deliciously hearty spin on that is crispy, savoury and all the things one would crave whether looking to make something different for breakfast, or as an after-school snack for kids. Don’t be fooled by its simplicity, for good things can often come in unassuming packages!
Bangalore’s love for deep-fried bonda is not always served with chutney, especially when it is tossed in an umami, Asian-inspired manchurian sauce. Fiery red, the perfect mix of savoury and spicy, the Wheat Besan Bonda Manchurian is Anjali KS’ innovative thoughts bringing the best of both worlds in a single bite.
“Crispy on the outside and soft inside, these vegetable cutlets are a perfect snack for any time of the day.” If Himanshi Bhardwaj says it about her Famous Street Food Cutlet, you best believe these veggie-loaded creations showcase a classic cutlet in its most refined version.
Not only will the three finalists compete throughout the day, showcasing their signature dishes and their ability to think on their feet during the mystery box challenge, but the winner will also earn the extraordinary opportunity to feature in an exclusive OTTPlay series, cooking alongside India’s leading celebrity chefs.
What To Expect At Bangalore’s Great Indian Cookout
Following an opening speech from USHA, the stage will be set to kick off the competition. Chef Shri Bala shall take the lead with a demonstration of her multigrain kadubu and Ranjaka chutney recipe following a Mystery Box round, where semi-finalists compete to reach the finish line cooking with Aashirvaad’s range of flours, vermicelli as well as other wild card ingredients.
A second workshop by chef Kalyan Gopalakrishna shall spotlight his Bannur mutton fry recipe—replete with fresh coriander, black pepper, sambar onions and flavours reminiscent of an authentic ‘naati’ meal. A final workshop at the Great Indian Cookout will constitute chef Neha Deepak Shah demonstrating how to make her rava pongal mushroom risotto recipe, after which she will interact with the audience in a round of Ask-Me-Anything questions.
The day concludes with the winner announcement and prize distribution by USHA representatives and chef Neha, celebrating not just the champion but the spirit of innovation and tradition that defines Indian home cooking. Throughout the afternoon, attendees will witness street food's transformation from gully to gourmet in real time, learning techniques and approaches from both celebrity chefs and talented home cooks.
What’s Next After the Great Indian Cookout In Bangalore
A concluding chapter of GIC’s edition 4 will take place in Delhi on the 22nd of November, where three home chefs will compete for the winner’s title and prize. The celebration of street food in a gourmet manner is truly a matter of highlighting India’s rich culinary heritage and proving that popular favourites can always transgress the boundaries of being massy to becoming an idea that embodies its essence in gourmet form.
