As you walk through New Zealand’s neighbourhoods this October, you might spot a few houses glowing with twinkling fairy lights—an unmistakable signal of Diwali, the Indian festival of lights. It’s that special time of year when Indian families worldwide bring together vibrant colours, delicious aromas, and joyful gatherings under one festive sky.
Bringing their own flavourful spin to Diwali this year, two chefs from India, Vaibhav Vishen and Varun Toorkey, are making culinary magic in Wellington. Their creation—Goda Masala Paneer Stuffed Kulcha served with a Kiwifruit Panch Phoron Chutney—is a fusion dish that celebrates both their Indian heritage and their Kiwi surroundings. Each bite of this dish is infused with memories of their childhoods in Kashmir and Mumbai, seasoned with the experiences they've gathered in New Zealand’s capital.
Chef Vishen, the mastermind behind Wellington’s much-loved Chaat Street eatery, has earned a reputation for capturing the vibrant, spicy soul of Indian street food. For him, cooking is all about creating with heart. “Food is a canvas for emotions. There’s something magical about watching people enjoy what you’ve crafted,” he explains.
Joining him is Varun Toorkey, who took a bold leap from a successful 13-year career in Indian television to pursue his culinary dreams. Now a Le Cordon Bleu New Zealand student, Toorkey has found that the warmth and community of Diwali remain close to his heart.
“Food is the perfect way of bringing together family and friends. What better reason to get family together than food? We’d love celebrating Diwali every year, lighting up the house, stuffing our faces with treats and visiting friends and family,” he says, reflecting on childhood memories of feasting and festivities.
Both chefs aim to create new Diwali memories in Wellington this year, celebrating with their adopted community. “It’s brilliant how Wellington has embraced a wide range of cultures, you can see it in how the community comes together to celebrate. The special Diwali fireworks display on the Wellington waterfront is definitely a highlight,” says Vishen.
Left to right: Chef Varun Toorkey and Chef Vaibhav Vishen/Photo: Supplied
With their Diwali creation, Vishen and Toorkey are lighting up New Zealand with the warmth and flavours of home—one delicious kulcha at a time.
Here is the Recipe for Goda Masala Paneer Stuffed Kulcha, served with a Kiwifruit Panch Phoron
Chutney :
Goda Masala Paneer Stuffed Kulcha, served with a Kiwifruit Panch Phoron
Chutney, serves two.
The stuffed kulcha (or flatbread) is the dish’s Kashmiri influence, while the goda
masala (literally ‘sweet spice’) is a spice mix traditional to Western India, where
Mumbai is located. The panch phoron spice chutney has distinct Bengali roots, but
the chefs have opted to use tangy-sweet kiwifruit over the traditionally used tomato
to bring classic New Zealand flavour to the dish.
Ingredients
Kulcha
1.5 cups plain flour
1tbsp instant yeast
100ml milk
100ml yoghurt
50ml water
Pinch of salt
Sugar to taste
Goda Masala Paneer
1 litre whole milk
50ml vinegar
1 tbsp onion, finely chopped
1.5 tbsp Goda masala – A Maharashtrian toasted and ground spice mix of stone
flower lichen, dried red chillies, star anise, caraway seeds, cumin seeds, dried
coconut, asafoetida, poppy seeds, sesame seeds, black and green cardamom. Goda
masala can be purchased in Indian stores in New Zealand.
Salt to taste
Kiwifruit Chutney
250 grams of diced kiwifruit
1.5 tsps panch phoran (Bengali five-spice mix made of equal parts toasted cumin,
nigella, fenugreek, fennel and mustard seeds)
½ teaspoon of ground red chilli or cayenne pepper
250 grams sugar
Chopped coriander, to garnish
Method
Kiwifruit chutney
1. Add panch phoran spice mix to the oil in a pan. Add 250 gm of diced kiwifruit
and red chilli/cayenne. Stir in the sugar. Turn the heat up a bit and simmer for
about 25 mins to let the chutney reduce. Let cool and pop into the fridge.
Garnish with freshly chopped coriander.
Goda masala paneer
2. Add a bit of oil to pan, and the milk. Heat to 55-60 degrees. Pour and stir in
half the vinegar. Once the milk starts to curdle, turn the heat off and add the
remaining vinegar and mix it in. Strain the mixture into a cheesecloth and
gently press out the whey best you can. Cover with a weight and rest. Mush
up the paneer in a bowl with chopped onion, coriander and the goda masala.
Divide the mixture into golf-sized balls.
Kulcha dough
3. Combine the kulcha ingredients in a bowl and mix well by hand. As the dough
comes together, add a splash of oil to finish kneading. Cover the dough and
let it rest.
To make the kulchas
4. Flatten each dough ball into a small, thick disc. Stuff the paneer into each of
the dough balls, pinch and seal. Roll out each kulcha gently, avoid rolling
them out too large, small is good.
Toast the kulchas in a heated pan and brush with ghee to finish (clarified butter).
Serve with the kiwifruit chutney.
ISSUE
