She knows that food transcends borders and cultures. That’s why she is on a mission to put tribal cuisine on the global map. Without formal culinary training, she is breaking barriers and exploring the untapped world of tribal cuisine. Her cooking has won the hearts of foodies by beautifully blending modern twists with ancient techniques, staying true to her roots.
Meet tribal food consultant and MasterChef India fame Madhusmita Soren whose culinary journey is all about continuously learning different tribal cuisines, enriching her expertise, broadening her culinary repertoire and promoting tribal cuisines in the global platform.
Madhusmita’s culinary journey gained momentum during the 2020 Covid outbreak. She participated in India’s Home Chef online competition and clinched her first trophy. Emboldened, she auditioned for MasterChef India Season 7, but faced rejection. Undeterred, she persisted and successfully entered Season 8, emerging among the top 22 contestants.
Today, Madhusmita works as a tribal food consultant at KIIT and IIHM. She conducts workshops aimed at popularizing tribal cuisine across India. Her passion for sharing indigenous flavours and traditions has propelled her forward.
Her dedication to promoting tribal cuisine has earned her accolades as a tribal food consultant and led to collaborations with top chefs, food experts, and famous restaurants. That apart, her journey has inspired the new generation of chefs and food enthusiasts to explore tribal cuisines.
In an exclusive interview with Ommcom News, Madhusmita opens up about her story of self-discovery, perseverance, and dedication to promoting indigenous cuisine.
Madhusmita, a small-town girl with big dreams, was born in Rairangpur, Mayurbhanj district. A proud Santhali native, she defied convention to become a culinary sensation. Growing up, Madhusmita’s academic credentials boasted an engineering degree from KIIT University and a master’s in electronics and communication from CET. However, life had other plans.
When asked how she transitioned from a technical background to tribal cooking, Madhusmita shared a poignant story.
She recounted: “During my school days, I faced relentless bullying for belonging to the Santhali tribal community. My friends mocked me, criticizing our food habits and cultural traditions. Their harsh words left an indelible mark. But instead of letting it break me, I vowed to prove them wrong. I wanted to showcase the richness and diversity of tribal cuisine, to make my community proud. I began exploring our traditional recipes, experimenting with modern twists, and sharing our stories through food.”
She further said, “Growing up as a single child, I spent countless hours assisting my mother in the kitchen, absorbing the intricacies of traditional cooking. Her culinary expertise instilled in me a deep appreciation for authentic flavours. Though I only cooked sporadically before marriage, my love affair with cooking began after marriage which ignited a passion for cooking within me. As I began experimenting with innovative fusion recipes, blending tribal traditions with modern twists, my in-laws and friends took notice. Their enthusiastic encouragement propelled me to pursue cooking with renewed dedication. The joy of sharing meals and stories around the dinner table inspired me to delve deeper into the rich culinary heritage of my community. With each successful experiment, my confidence grew, and I discovered a sense of purpose in preserving and promoting tribal cuisine. As I continue to cook, create, and connect with others through food, I honour my mother’s legacy and celebrate the vibrant cultural heritage that defines me.”
Today, Madhusmita is a celebrated tribal food consultant, renowned for her work in promoting indigenous cuisine.
“I’m proud to represent my community’s culinary heritage,” Madhusmita said, her voice filled with conviction. “Through food, I’m rewriting the narrative, challenging stereotypes, and sharing the beauty of Santhali culture with the world.”
Recalling her unforgettable experience on the sets of Master Chef India, Madhusmita’s eyes sparkle with nostalgia. “I still cherish the moment I made it to the top 22 finals. Getting there wasn’t easy. We navigated numerous hidden rounds and zone-wise auditions before the show even aired on television. But the real triumph was when my tribal recipe, ‘kai chutney,’ won over the hearts of esteemed judges Chef Ranveer Brar, Chef Vikash Khanna, and Chef Pooja Dingra.”
Madhusmita’s journey on the show spanned two incredible months, during which she formed lasting bonds with fellow participants and crew members.
“When I got eliminated, it was an emotional moment – everyone cried for me. Those two months were truly transformative. I forged lifelong connections and learned invaluable lessons, both in and out of the kitchen. The experience not only honed her culinary skills but also instilled in her a sense of belonging and purpose,” she recounted, her words tinged with gratitude.
Without exaggeration, we can say that her cooking became an ode to her roots, blending modern twists with ancient techniques.
