A couple of weeks ago, I tuned in to the Food Network’s The Next Iron Chef to find a sophisticated, soft spoken, skinny desi chef cooking up a storm. His name is Jehangir Mehta and his delicate dishes in every episode and challenge have been distinguished by their creative use of fresh herbs, fruit, and spices and their aesthetic presentation.
Mehta is the owner and executive chef of Graffiti, a Lower East Side NYC restaurant that serves “international small plates that feature his trademark affinity for bold flavors and spices such as chillies, sambhar, turmeric, and star anise.” In cook off after cook off, Mehta–who trained as a pastry chef at the Culinary Institute of America, but who hails from a Parsi family in Bombay — has been impressing the judges with unusual and original dishes such as pickled ginger scallops, bitter melon fritters, and apple and soy caramel skewers. His preparations are like miniature paintings; each one a carefully choreographed mouthful of flavor.
Tonight at 9 PM EST is the season finale where Mehta will battle against the Philadelphia-based Chef Jose Garces. Two very qualified chefs from two ethnic backgrounds with rich culinary traditions; it’s bound to be a close match.
Below the fold is a brief Q&A with Chef Mehta, including his thoughts about reality TV, his take on a South Asian Thanksgiving, and his recipe for his favorite comfort food.
Will Mehta be the next Iron Chef? We’ll soon find out. Continue reading