From the Top 36 to the Top 16, then to the Top 7, and finally to the Top 3, Nayanjyoti Saikia’s journey on MasterChef India was nothing short of captivating. But it was his victory, earning the title of MasterChef India Season 7 winner, that truly stole hearts across the nation. Hailing from Assam, Saikia didn’t just win with his culinary skills, but with his simplicity and charm, making him a standout contestant.
Saikia’s journey is a beautiful blend of passion, perseverance, and self-discovery. His creative representation of Assamese cuisine on the show sparked widespread conversation about the rich, diverse flavours of Assam.
As a dedicated chef and avid traveller, Saikia combines the stories and tastes of the world with his deep-rooted love for his home state. His win on MasterChef India wasn’t just a victory on the cooking front – it was a celebration of culture, passion, and the unbreakable bond between a dreamer and his craft.
In an exclusive interview with ND24, Saikia shared his journey from being a home cook to being chosen for the MasterChef India competition:
Q. When and how did your tryst with food begin?
A. My love for food started in childhood, watching my mother cook. I was fascinated by flavours and began experimenting in my kitchen. Cooking for friends and family became my passion, and I started exploring local ingredients deeply. That curiosity eventually led me to MasterChef India, where I could showcase my love for food on a bigger platform.
Q. From being a home cook to being chosen for MasterChef India, how was your journey?
A. It was a dream come true! I started as a home cook with no formal training, just passion. MasterChef India was a life-changing experience – learning new techniques, working under pressure, and getting mentored by top chefs. It pushed my boundaries and gave me the confidence to turn my passion into a profession. The journey was tough, but every moment was worth it.
Q. Did your family support your profession?
A. Initially, there were doubts, as a culinary career wasn’t the most conventional choice. But over time, my family saw my dedication and passion. Winning MasterChef India changed everything – they became my biggest supporters, cheering me on through every milestone. Their encouragement means the world to me.
Q. What is your strength in the kitchen?
A. My biggest strength is my ability to balance flavours and adapt to different cuisines while keeping the soul of a dish intact. I love working with hyperlocal ingredients, and incorporating them into global dishes. Creativity, precision, and the ability to stay calm under pressure help me bring out the best in every plate I serve.
Q. Is there any dish that you are particularly proud of from your time at the MasterChef kitchen? Why?
A. Yes, the dish I made for the main course of the grand finale – Haah aru Kumura (Duck and Ash Gourd Curry). It was a celebration of the Assamese Na Khowa tradition, where people enjoy a feast after the paddy harvest. I wanted to represent that essence on a plate. The dish combined duck with apricot (a classic pairing), balsamic with cabbage, and Assamese-style duck and ash gourd curry. Everything balanced beautifully, creating a harmonious blend of tradition and innovation.
Q. Why did you prefer Assamese cuisine for MasterChef India’s Ultimate Grand Finale?
A. I wanted to showcase the richness of Assamese cuisine to a national audience. Assamese food is deeply rooted in tradition yet underrepresented. The finale was the perfect opportunity to highlight its unique flavours, techniques, and ingredients. It was my way of paying homage to my roots and bringing my culture into the spotlight.
Q. Vikas Khanna, Ranveer Brar, or Garima Arora. Who is your favourite, and with whom would you like to work in the future?
A. All three have been incredible mentors, and I respect them immensely. But if I had to choose, I’d love to work with Garima Arora. Her approach to Indian cuisine with a contemporary touch is something I deeply relate to. Her precision and storytelling through food are truly inspiring.
Q. How did life change before and after MasterChef?
A. Before MasterChef, I was a home cook experimenting in my kitchen, and sharing my love for food on social media. After winning, life took a 360-degree turn. I got opportunities to collaborate, start my own restaurant, and explore the food industry at a deeper level. MasterChef gave me a platform, confidence, and a purpose to take my passion further.
Q. Who do you look up to for inspiration in the culinary world and why?
A. I admire chefs who champion regional cuisines and storytelling through food. Chef René Redzepi inspires me with his approach to foraging, Chef Vikas Khanna with his deep passion for Indian cuisine, and Gaggan Anand with his bold and experimental flavours. I also look up to Ranveer Brar – the way he tells the story behind every dish and every element we cook is truly inspiring. Their dedication to preserving and innovating culinary traditions aligns with my own philosophy.
Q. What is your go-to food, which you can have anytime?
A. My go-to food is very simple – I love Assamese sticky rice (Bora Saul) with any meat curry, especially pork or duck. It’s comforting and packed with nostalgia. During summer, I enjoy Poita Bhat (cooked and fermented rice) with Goroi Masor Pura Pitika (roasted snakehead fish mash). It’s light, refreshing, and deeply rooted in Assamese food traditions.
Q. What is that one magic ingredient in your kitchen that you can’t do without?
A. Love is my magic ingredient. No matter what I cook, the most important element is the passion and emotion I put into it. Good food isn’t just about technique or ingredients – it’s about the care and thought behind every dish. That’s what makes every bite special.
Q. Name some ingredients that are always there in your kitchen.
A. My kitchen is never without fermented bamboo shoot, black sesame, dry red chillies, mustard oil, and fresh herbs. These ingredients define my cooking style and help me bring out bold, authentic flavors in my dishes.
Q. In 2024, you opened ‘Roohani’ but it was shut down! Can you tell us something about it?
A. ‘Roohani’ was a dream of mine, and even after getting so much love and support from people, it didn’t turn out the way I wanted because I couldn’t be fully involved and give it the time it needed. However, we’re not completely closing it – we’re coming back with something even more exciting! At the same place, same location, but with unique food and fresh ideas. I’m really excited to share it with everyone very soon, maybe even this month!
Q. What are your plans for the future?
A. I’m focusing on celebrating Northeast Indian cuisine and local ingredients through my culinary ventures. I’m planning an experience center where food meets storytelling. I also want to work on cookbooks and shows that educate people about lesser-known regional cuisines. My goal is to create a lasting impact on India’s food landscape.
