Maryam Ishtiaq, a Dallas-based culinary artist of Pakistani origin, has garnered acclaim from Gordon Ramsay, the British celebrity chef known for his taste for perfection, for whipping up an aromatic and yoghurty tandoori chicken dish of unmatched toothsomeness in the fourth season of “Next Level Chef”.
Ishtiaq posted a clip of her heartfelt interaction with the show’s judges on her Instagram, which went viral for its authenticity and genuine emotion.
Ishtiaq was in the middle of a cooking battle, with chunks of chicken simmering in the pan, when Ramsay chimed in, saying, “Next up, Maryam, her take on tandoori chicken.” Before she could reply, another judge said, “Lovely freshness coming off of homemade yoghurt, girl, incredible.”
“Maryam, what’d you get? Chicken thighs?” Ramsay asked. She responded, “I’m making tandoori chicken and then bringing it together with some yoghurt sauce.”
“Yeah,” Ramsay said. Ishtiaq continued, “My kids love it. My husband loves it.” Ramsay then asked, “What’s that?” She said, “It’s heavy cream and green pepper.” To this, Ramsay replied, “Great flavour in there, yes.”
Ishtiaq then told him she had a Pakistani background. Ramsay said, “And some of the best food in Pakistan, I mean.” Ishtiaq responded, “Absolutely, spicy.” To this, Ramsay said, “Oh, my God, and fragrant. Amazing, amazing.”
Impressed, the MasterChef judge, also said that it (her tandoori chicken dish) was delicious and that the Pakistani foundation she grew up with was evident and strong. “Well done.”
An overwhelmed Ishtiaq said, “Being able to represent Pakistan is something I have always wanted to do.”
“Spoiler: When @gordongram says Pakistan has some of the best food, you better believe it! We are going to the drafts, baby!!!” Ishtiaq said in an Instagram post on Friday.
Ishtiaq took to Instagram to announce her selection, expressing gratitude for the opportunity to pursue her passion and represent her community on a prestigious platform.
She was completely surprised by her selection, having applied years ago and forgotten about it — until she got the call. According to her, the process was tough as well as tedious, with multiple interviews and background checks before she was chosen from thousands of applicants.
Looking back at her journey as a private chef and business owner, she said, “I’ve made my own way here, and I’m really proud of it.” She hopes to make the most of this opportunity and keep growing.
Besides her work as a chef, Ishtiaq founded “It’s Actually”, a company that makes halal, hand-crafted bone broth. Her skills have already been recognised, including a feature in Forbes, and she dreams of opening a café that caters to different dietary needs.
