Magnum presents the Magnum Masterclass with Celebrity Chef Kunal Kapur and Soha Ali Khan. Famed MasterChef judge and author re-creates his favourite ‘Patishapta’ into a Magnum chocolate filled cone and teaches us how to do it. He has the ladies drooling; we just don’t know whether they are lusting after him or his cooking. At Taj Bengal, Crystal Room, on 21st February, Chef Kunal and Mrs Kemmu indulged not only in chocolates but their childhood memories and favourite food recipes.
BlabberCat chit-chats with the radiant Soha:
It’s just been three weeks into your marriage… has life changed already?
Nothing has and hopefully nothing will, in fact that was the only deal between Kunal (Khemu) and me that whatever happens we won’t change as individuals and especially our relationship will remain absolutely the same. And we also made sure our lives continue just as normal, we both started work on time and do everything that we did before.
Before being associated with Magnum did you ever get a chance to try it out?
I have been familiar with this brand since 15 years; my mother had introduced me to Magnum ice-cream in London when we used to go there for vacations. And when you are personally connected to a brand you tend to support it right from your heart.
We know Calcutta has played a special role in your life, could you tell us more?
When I think of Calcutta I think of Alipore Road where my grandparent’s house is. I remember those rainy days when I would just perch on my grandfather’s knees and singing nursery rhymes. We used to call my grandmother ‘Lal didi’ because she would always dress in red. Even after my grandfather passed away she continued wearing red because she knew he loved seeing her in red. Another favourite memory I cherish is when I would go to Edens to watch a match.
Is there anything you would like to say about the on-going controversy over censorship?
As an artiste I will always be against censorship. If we can talk to our friends in a certain way why can’t we joke about it to the audience?
Besides films and endorsements, you come across as very enterprising; where else does your interest lie?
I have always tried to be enterprising. There’s a very funny memory from my childhood we all still remember and laugh. When I was really young I decided to start a business and the only things I found that I could sell was my mother’s used make up essentials that she would keep discarding. I found no one else but my own staff and neighbours to sell my products and they would give in not wanting to break my heart. Later, when my mother found out she had to reimburse them and I was obviously in a lot of trouble.
Have you impressed your in-laws with your cooking skills yet?
(Laughs) I just can’t cook. How much ever I love eating, I can’t make the simplest of things, except tea obviously. I have made tea for Kunal (Kemmu). There is a tradition that the newly wed bride makes tea for the entire family, first time after marriage, and receives money from everyone as a blessing. My bua helped me with that and handed me over the tray. (Laughs)
Questions asked to both Kunal Kapur and Soha Ali Khan Kemmu:
Your favourite chocolate memory
Kunal: We always lived in a joint family, my grandmother would always get chocolates for the kid whos has got the best marks. Obviously, my chance never came so I would eat all my sister’s chocolates.
Soha: I used to make chocolate snow with my sister and try to sell it knocking on doors. (Laughs) I actually carry chocolate with me all the time because I have low BP. And all my friends know they will find chocolates in my bag at any given time.
Your favourite Bengali sweet:
Soha: Mishti Doi and Rasgulla
When you think of chocolate who do you think off?
Kunal: I just remember buying imported chocolates to impress my girlfriends (laughs)
Soha: I only think of Johny Depp because of Willy Wonka and the Chocolate Factory; I think of Johny Depp a lot anyway. (Laughs)
Event: The Magnum Masterclass began with the Chef inviting the eager audience to try different types of Belgian chocolate – white, milk and dark, highlighting how each of them was different and then went on to detail how using different chocolates to coat different ice-cream could change the entire experience. Chef Kunal kapur also spoke about some interesting characteristics of Belgian Chocolate that made it special – like how Belgian Chocolate contains a minimum of 35% cocoa – one of the highest in the world. A key point noted was that the Belgian Chocolate coating on Magnum is specially designed to be thick and cracking, so much so that there is a distinctive crack when you bite into it. The highpoint of the afternoon was the Masterchef designing his own Magnum Sundae, pairing it with Bengali desserts including the delectable Sandesh and Mishti Doi. He also opened the florr to the audience, allowing them to design their own sundae with toppings such as marzipan, molten chocolate, gummy bears, sprinkles and gems. The Magnum and Bengali dessert concoctions, designed with premium toppings were an indulgent and visual treat that highlighted the brand’s tagline – Enjoy the Royal treatment.
Fun Fact: White chocolate is not actually a chocolate because the cocoa powder is not used.
About Magnum: It is one of the world’s leading premium ice-cream brands. The iconic ice-cream is made with pure Belgian Chocolate and is recognised as a symbol of royal treatment and remarkable pleasure. Starting from 1st March, Magnum ice-cream will be available in the market in three different flavours – Classic, Almond