Whether it is avarai uttakka - local beans cooked with potato, tomato, onions, garlic and tempered with mustard seeds, or sandagai - roasted tomato sauteed with small onion, garlic and coconut ground to a fine paste - the "masala made carefully after dry-roasting 17 spices and not bought off the shops" is the key, Indira says.

BBC: India's homemakers recruited as hotel chefs

But this year, Flay cooked up a crisped beef patty topped with queso sauce, potato chips and green chili pickle.

NPR: Bobby Flay Finally Brings Home Burger Bash Win

Carlo Crisci, who runs two-star Michelin restaurant Le Cerf, north of Lausanne, cooked a cold fondue of small cheese balls in a hot potato soup for a special event.

WSJ: In Search Of: Switzerland's Best Fondue