Priyanka Tiwari
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Celebrity MasterChef has found itself at the center of an online storm, as chef Gaurav Khanna faces plagiarism allegations over his much-talked-about dessert. The visually stunning creation, presented in a wine glass with syrup flowing over a honeycomb-shaped pavlova, left judges speechless—but has since been accused of mimicking a dish previously showcased by Swiss chef Dives Josh.
A Viral Dessert and Mixed Reactions
The dish featured ginger as its core ingredient and made a powerful impression on the judges. Vikas Khanna dropped his spoon in awe, Farah Khan responded with a chef’s kiss, and Ranveer Brar tapped his spoon in admiration—all before tasting it.
However, as the episode aired, comparisons surfaced online pointing to a similar dessert shared by Dives Josh. The Swiss chef reposted the promo video with a sarcastic caption: “Well done, so creative...” followed by a smirking emoji. He also re-shared his original dessert video with the label “the original.”
Vikas Khanna Responds to Plagiarism Accusations
Chef Vikas Khanna quickly came to Gaurav’s defense, writing on social media:
“For all those who are commenting on the brilliant dish made by Gaurav Khanna, please let me know which chef created it first in the world. Meringue dripping cones have been done for decades. It was the overall flavour profile and presentation that shook us.”
Khanna also posted a video celebrating the dish with the caption:
“Very rarely you witness Culinary Greatness like this one. I have to admit that this year’s MasterChef was next level benchmark for us. I only wish every celebrity contestant the very best.”
Debate on Culinary Originality vs. Inspiration
The controversy has sparked a wider debate on the fine line between culinary inspiration and plagiarism. With modern chefs often drawing influence from global cuisines and social media trends, questions arise: When does homage cross into imitation? What defines true originality in an age of shared recipes?
This evolving discussion continues to engage food lovers and professionals alike, highlighting the dynamic and often subjective nature of culinary creativity.
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