It’s been more than two years since Sumeet Saigal’s sons convinced her to have a crack at MasterChef Australia – and what a leap of faith that turned out to be! Leaving her former sales job to pursue her passion for cooking, Sumeet not only had the nation salivating over dishes celebrating her Punjabi heritage, she also earned herself the affectionate title of “Sauce Boss”. And no, she didn’t win the series (that darn frozen egg!) but MasterChef was certainly a life-changing experience for the Sydney mum-of-two.
Sumeet has just launched her debut “Masala Makers” sauce range, making authentic Indian cooking accessible in homes across Australia, and is now running her food business full-time. She calls it, a dream.
We chat to Sumeet about the whirlwind that has followed her time on the show, plus her tips for nervous cooks and anyone thinking about a career change later in life:
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A few years ago you won the “fusion sauce” contest on MasterChef, and now you have your own sauce range – what has that journey been like for you?
Sumeet: It has been surreal. Food was always my passion, but MasterChef gave me the confidence and platform to turn that passion in a profession. What started as a winning sauce challenge has now evolved into a real business built around sharing Indian flavours with everyday home cooks. It has been exciting, humbling, and a deeply fulfilling journey of discovery, resilience and expansion. A dream.
Sumeet Saigal, photo supplied
Tell us about the sauces! How did you decide which ones to include in the range?
Sumeet: I wanted the range to take consumers on a journey across the Indian subcontinent through flavour. The Smoky Butter Chicken takes you to the city of Delhi and the north-western frontier state of Punjab. It captures the traditional smokiness of a clay tandoor which no other butter chicken sauce in the market does yet. The Royal Shahi Korma draws from the royal kitchens of Nawabs of Lucknow in central Indian, known for delicate spice work and rich flavour. The Malabar Coastal Coconut journeys down the south-western coastline with flavours of tamarind, mustard seeds, curry leaves and coconut. And the fusion Indo-Italian is the playful marriage of two cuisines centred around food and family. It was also my MasterChef-winning sauce and for me it represents creativity and freedom in cooking.
Which sauce is your favourite?
Sumeet: The Smoky Butter Chicken is probably my favourite because it captures something no other similar sauce does in the market. The authentic smokiness of a clay tandoor, which gives authentic butter chicken sauce its incredible depth of flavour. A very close second is the Malabar Coastal Coconut. It is Indian summer captured in a jar – vibrant, tropical and full of soul.
Photo supplied
Who shaped your love for food and cooking?
Sumeet: I grew up in a Punjabi household in multicultural Bangalore where food was at the centre of everything – family, celebration, hospitality, and connection. The men and women in my family both equally shaped my love for cooking and taught me that food is really an expression of care and love.
The idea of cooking can be daunting for some – do you have any tips on where to start?
Sumeet: Start simple and take the pressure off perfection. Good cooking does not need to be complicated. Focus on a few reliable meals, quality ingredients and flavour shortcuts like good sauces or spice blends. I remember one of the first few things I learnt to make was a simple butter cake. Cooking becomes far less intimidating when you realise it is about nourishment and enjoyment, not perfection.
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We love that you decided to follow your passion for food later in life – what advice do you have for others who might think, “it’s too late to follow my dreams”?
Sumeet: I truly believe the idea of being “too late” is something we need to let go of. Every flower blooms at the right time. Some people discover their purpose early, and others grow into it through life experience, challenges and reinvention. In many ways, I think “late bloomers”, if you can call them that, are better equipped to pursue their dreams. Life has a way of giving you lessons in resilience, perspective, grit and clarity. My advice would simply be: jump in! There really is no other way. There will always be fear, uncertainty, and reasons not to do something. But if there is a dream that continues to whisper to you, there is usually a reason for that. You do not have to have it all figured out before you begin. You just need the courage to take the first step.
Sumeet’s Masala Makers sauces are available in select Supabarn stores.
(Feature Image Credit: supplied)
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