George Calombaris’ dal makhani recipe sparks debate among food lovers
Former MasterChef Australia judge George Calombaris has sparked debate online after sharing his own version of dal makhani. While some viewers criticised its departure from the traditional Punjabi recipe, others praised the chef's willingness to experiment with Indian cuisine.
Hyderabad: Dal makhani has found itself at the centre of a fresh online debate after former MasterChef Australia judge George Calombaris shared a personal, non-traditional take on the popular Indian dish.
In an Instagram Reel, Calombaris showcased what he repeatedly called his “own version” of dal makhani, openly acknowledging that it strays from the authentic Punjabi recipe. “Today we’re going to cook my version, and I’ll repeat, my version of dal makhani,” he said in the video, while also stressing that it was “not authentic” but “delicious and cheap to make.”
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His rendition included soaked lentils cooked with a mix of onion, garlic, ginger, fennel seeds, cumin, Kashmiri chilli, garam masala, butter, a small quantity of tomato, and notably, chicken stock cubes, an addition that quickly became the talking point among viewers. The lentils were first partially cooked and then simmered with spices for around 20–25 minutes until the dish thickened.
The video drew mixed reactions online. Some viewers criticised the deviations from the traditional Punjabi preparation, with one user commenting, “I love you so much George, I have been watching you on TV since I was a little girl, but those are the wrong lentils, looks great tho.” Another added, “I know it’s your version but very far away from classic Indian,” pointing out how far it strayed from the original style.
At the same time, others defended the experimental approach, saying food naturally evolves when it travels across cultures. One user wrote, “Not exactly dal makhani but honestly, respect for trying Indian food and showing love to our cuisine. Food crossing borders is always a beautiful thing,” while another remarked that even imperfect versions of traditional dishes often end up tasting good regardless.
