On MasterChef Australia, Indian-origin chef Depinder Chhibber made waves by preparing ghevar, a traditional Rajasthani sweet known for its intricate honeycomb texture and rich heritage. Hailing from Jaipur, ghevar is typically reserved for festivals like Teej and Raksha Bandhan and is celebrated across northern India for its flaky, syrup-soaked crispness.

Depinder’s technique pouring a chilled batter into very hot oil caused the splattering effect that builds ghevar’s iconic lattice structure. She dubbed it “Indian honeycomb,” highlighting both its delicate nature and the skill required to perfect it. Viewers and judges were captivated, commenting with admiration: “She pulled the boss recipe,” and hailed it as “Iconic. Legendary. Authentically Indian.”

Culinary expert Chef Ananya Banerjee added that ghevar has royal roots—once served in Rajasthani maharajas’ kitchens and handed down across generations of halwais. The name itself combines Sanskrit words for “ghee” and “round,” reflecting the indulgent texture and shape of the dessert.

In blending tradition with global culinary flair, Depinder not only elevated a regional delicacy to the MasterChef stage but also celebrated the timeless artistry of Indian sweets.