Hosting MasterChef Australia’s Gary Mehigan and Matt Preston for Rajasthani Cooking
- Published On: January 19, 2026
- Written By: Yuvragi Rathore
When Gary Mehigan and Matt Preston walked into our home, there was that brief moment where you half expect the familiar theme tune of MasterChef Australia to kick in: a challenge brief, a ticking clock, a bit of theatre.
None of that followed.
What followed was much more relaxed. Aprons were picked up, conversations started, and the kitchen eased into its usual pace. They were here to cook alongside us, to ask questions as things came together, and to understand Rajasthani cooking as it is practised day to day in a home kitchen.
That set the tone for everything that followed.
Rajasthani Cooking Without the Countdown
Rajasthani cooking defies the rush of the modern world. There are no fixed time limits and no emphasis on speed. Food takes as long as it needs, and Gary and Matt naturally adapted to that notion.
They joined in early, watching how the preparation begins well before any heat is turned on. Dals were allowed to simmer properly. Spices were adjusted as the dish evolved rather than measured out in advance. This is where traditional Rajasthani food starts to make sense, not as a set of recipes, but as a way of cooking shaped by repetition and experience.
There were plenty of questions. Why do certain ingredients appear so often? Why have some techniques remained unchanged? These were thoughtful, practical conversations driven by genuine interest.
Cooking Together, Not Performing
Their visit was never about watching from the sidelines. Both Gary and Matt got involved in the cooking process. They tasted as things came together, talked through techniques with our cooks, and shared their own perspectives without taking over.
Dishes like Dal Baati Churma were prepared step by step, with the reasoning behind each part explained as part of the process. Alongside it were other Rajasthani delicacies, dishes that are part of everyday meals here and not reserved for special occasions.
It felt collaborative. Everyone in the kitchen was engaged, exchanging ideas and observations. The focus stayed on the food and the process rather than on presenting a finished result.
In many ways, it mirrored what draws people to shows like MasterChef Australia in the first place: curiosity, skill, and a shared respect for ingredients and technique.
If most food content today feels like fast scrolling, this felt analogue. You had to stay with it to get anything out of it.
The Table Is Where It All Settled
Once we sat down to eat, everything fell into place.
They ate attentively and relished every dish. There was conversation, laughter, and the occasional question once plates were already empty.
Dal Baati Churma went quickly, followed by a subtle fondness for the range of Rajasthani delicacies on the table.
This is where Rajasthani cooking really reveals itself, not through explanation, but through experience. The dishes make sense when eaten together, in sequence, and without hurry.
They understood that immediately.
Why This Visit Stayed With Us
We host many guests, but visits like this stand out because they are built on genuine exchange. Gary and Matt brought with them years of experience from cooking around the world, but they approached the kitchen with openness and respect.
Spending time cooking and talking through traditional Rajasthani food together reinforced something we value deeply. When food is shared in context, it speaks for itself.
That is why we keep our kitchen active and participatory at Dera Mandawa, inviting guests to be part of the process rather than observers. While there are many boutique hotels in Jaipur, we have always believed that what sets a place apart is not polish or programming, but how honestly it opens its doors.
There was no staged ending or final moment to wrap things up.
Gary Mehigan and Matt Preston cooked with us, ate well, asked thoughtful questions, and left having spent real time with Rajasthani cooking as it is lived here.
If you’d like to get in touch, ask a question, or learn more about staying with us, please visit here.
