The Big Green Egg has been on my wishlist for as long as I can remember. It takes me back to my time in India, learning about the tandoor's unique ability to infuse food with incredible depth and smokiness. The Egg replicates that experience perfectly, with its ability to retain heat and lock in moisture, ensuring every dish is flavorful. It's like having a modern-day tandoor in my backyard—an absolute dream for anyone who loves outdoor cooking, not to mention how beautiful it is visually; it's a piece of art in my garden.

Cooking is at the heart of my family life. I have fond memories of family gatherings, and I'm carrying that tradition with my family. My favourite moments are gathering around the Big Green Egg, cooking something special, sharing stories and laughter, and playing cards.

Honestly, I'll try almost anything once—I love to experiment and dive into new experiences because it's how I connect with different countries and cultures. One of the most adventurous meals I've cooked was a fusion of Indian spices and French techniques—a dish that combined my two greatest culinary loves. These culinary experiments tell a story and create a bridge between different worlds, which I'm always striving for in my cooking.

For a luxurious outdoor dinner party, my signature dish would be a slow-roasted lamb marinated in a blend of Indian spices that takes me back to the markets of Goa. Cooked to perfection on the Big Green Egg, it would have that rich, smoky flavour that I love. Paired with charred vegetables and a tangy yogurt sauce, it would be a feast for the eyes and the palate.

I'd invite Anthony Bourdain, Julia Child, and Madhur Jaffrey. I can imagine us gathered around the Big Green Egg, sharing food and travel stories. Bourdain's adventurous spirit, Julia's love for French cuisine, and Madhur's expertise in Indian cooking would make for the ultimate culinary conversation. Plus, I'd love to see what they think of my take on traditional dishes cooked on the Egg.

My guilty pleasure has to be a spiced pear and caramel dessert cooked right on the Big Green Egg. I remember the first time I tried baking a dessert on the Egg—I was amazed at how it added a subtle smokiness to the sweet caramel and spiced pears. Served with a dollop of ice cream, it's the perfect way to showcase just how versatile the Egg is, proving that it's not just for savoury dishes but can elevate desserts too!