Watch: Former MasterChef Australia Judge Amazed By Madurai Street Food Vendor’s ‘Dream Skills’

Renowned chef and former MasterChef Australia judge Gary Mehigan was captivated by the street food of India during his visit in May. Mesmerized by the skills of a street food vendor in Madurai, Gary filmed the man effortlessly preparing bun parotta without even looking at the dough. Impressed by the vendor’s delicate handling of the dough, Gary exclaimed, “Watch the experts!” He referred to the dish as a “30 second bun parotta.”

Gary Mehigan expressed his admiration for the street food vendor’s incredible skills by writing, “Dream skills as far as I’m concerned. I may have posted this before but every time I watch it…wow. This was in Madurai in Tamil Nadu at a shop making and selling bun parotta. You tease this super light and crisp bread apart and dip it into a number of different spicy gravies. My goodness it’s delicious and I want one now.”

Gary Mehigan’s Instagram followers were also amazed by the street food vendor’s lightning-fast skills. One user shared their pride for Madurai, saying, “I live in Madurai and I’m very proud to say Madurai is heaven for parottas. Next time you visit Madurai, please try Jigarthanda, paruthi paal, pal Bun.”

Another person advised, “A MOST important rule when it comes to eating parotta, CHEW IT CAREFULLY. Otherwise, it’ll cause a lot of pain in your intestines. This is delicious served with goat curry.”

Previously, Gary Mehigan had reminisced about enjoying idiyappam, a popular South Indian dish made with rice flour, in Madurai. He shared a video on Instagram expressing his appreciation for the city’s food. He wrote, “Here’s something I was thinking about this morning ‘idyappam’ which is a rice flour paste pressed into a fine noodle and steamed. This place was a little street stall in Madurai in Tamil Nadu in India’s Southeast. I opted for the sweet version, which was the warm idyappam drenched in coconut milk and scattered with fresh coconut and jaggery. Just amazing, soft, creamy, and sweet with a little chew from the coconut.”

In addition to idiyappam and bun parotta in Madurai, Gary Mehigan also enjoyed rava dosa, kola urundai, and mullu murungai vadai. His culinary exploration did not end there. In Hyderabad, the chef indulged in the mouth-watering haleem and biryani.