From White Coats to White Plates: The Inspiring Journey of Dr. Doyel Sarangi, the MasterChef Who Chose Passion Over Profession
By Payel Sengupta
A Leap of Faith: From Medicine to MasterChef
In a world where career paths are often rigid and expectations predefined, Dr. Doyel Sarangi defied convention. After studies, she discovered that destiny had a different recipe in store. What began as a medical career soon pivoted dramatically when she was selected to participate in MasterChef India Season 3. Though she didn’t take home the top title, finishing as the Second Runner-Up ignited a new fire in her heart—cooking.
“That was the turning point,” says Doyel. “As a professional Head Chef with over nine years of experience now, MasterChef was where it all truly began for me.”
Finding Her True Flavor
Doyel’s journey from the stethoscope to the chef’s knife wasn’t just a career change—it was a calling. Her creativity in the kitchen earned praise from India’s most celebrated culinary experts—Sanjeev Kapoor, Vikas Khanna, and Kunal Kapoor—who admired her innovative style and bold flavors.
Her unique approach to food, combining tradition with experimentation, gained early recognition when she was awarded “Best Chef of the Week” in 2014 for her pioneering “Bamboo Cooking” technique. This dish was so distinctive it later found a place on the menu of a hotel run by Chef Kunal Kapoor.
From TV Fame to Real-Life Flavor: Launching ‘Abol Tabol’
Doyel didn’t stop at television fame. With a vision to bring authentic Bengali cuisine to the heart of Bengaluru, she launched her very own restaurant, Abol Tabol, a warm, vibrant space that reflects her culinary roots and flair for storytelling through food.
Located in Electronic City Phase 2, Abol Tabol quickly became a haven for lovers of traditional Bengali flavors, earning loyal customers who return for the soulful meals and homely atmosphere.
“People eat out for the experience,” she explains. “Good food should not only taste, smell, and look good—but it should make you feel good. That’s what I strive to offer every guest at Abol Tabol.”
A Chef, A Mother, A Mentor
Balancing life as a mother, wife, and entrepreneur, Doyel’s days are filled with flavor and purpose. When she’s not at her restaurant, she’s conducting cooking and nutrition workshops across India—in cities like Delhi, Pune, Mumbai, Kolkata, Hyderabad, Amritsar, Pondicherry, and Meerut—sharing her wisdom and motivating aspiring chefs.
“I believe in bringing out the best in people,” she says. “Whether it’s mentoring my kitchen staff or hosting a workshop, I always aim to inspire confidence and creativity.”
Her expertise extends beyond the stove—she’s well-versed in food cost control, profit and loss strategies, and hospitality leadership. She’s previously worked with top hospitality brands including ROMT Group Bangalore, The Tenth Floor Teera Pune, The Bar Code Siliguri, RAIZE the BAR Kolkata, and Teddy Boy in both Pune and Delhi.
The Next Course: Expanding the Dream
With Abol Tabol thriving, Doyel now has her sights set on expansion. She is currently seeking investors to scale her vision and bring authentic Bengali cuisine to more cities across India.
“This is not just about food. It’s about culture, memories, and home. I want people everywhere to experience that,” she says with a determined smile.
Visit Abol Tabol
If you’re in Bengaluru and craving a meal that speaks to the soul, Abol Tabol is a must-visit. Nestled opposite Vishal MegaMart in Ananth Nagar, the restaurant offers a curated Bengali experience that’s as much about nostalgia as it is about innovation.
Address: Abol Tabol, Opposite Vishal MegaMart, Ananth Nagar, Electronic City Phase 2, Bangalore – 560100
Email: aboltabolfoods@gmail.com
Phone: +91-63611 67765
Final Word
Doyel Sarangi’s story is a testament to the power of passion, courage, and reinvention. From the halls of hospitals to the heat of the kitchen, she proves that life has no set recipe—and sometimes, the most unexpected ingredients lead to the most delicious success.
Let her journey remind us all: it’s never too late to follow your heart—and flavor your life with purpose.
🔹 Statements & Quotes by Doyel Sarangi
“Medicine taught me discipline, but cooking gave me soul.”
“MasterChef didn’t just change my career, it changed my life. That’s where I found my true calling.”
“Running a restaurant is like running a hospital—it needs precision, passion, and people skills.”
“Food is a memory on a plate. At Abol Tabol, I try to serve nostalgia with every bite.”
“I didn’t leave medicine. I just found another way to heal people—with food.”
🔹 Q & A Snippets
Q: What inspired you to shift from medicine to cooking?
A: It wasn’t planned at all. I was selected for MasterChef India on a whim, but as I cooked my way through the competition, I felt an undeniable pull toward the kitchen. It felt like home.
Q: What does ‘Abol Tabol’ represent?
A: It’s named after the iconic Bengali poem by Sukumar Ray. It’s quirky, nostalgic, and deeply rooted in Bengali culture—just like our food.
Q: How do you balance motherhood, business, and creativity?
A: With a lot of support from my family—and by staying deeply connected to my purpose. My son, my kitchen, and my guests all give me energy.
Q: What makes a great dish in your eyes?
A: A great dish tells a story—it brings warmth, connection, and a sense of belonging.
🔹 Background & Context
Dr. Doyel Sarangi began studies with dreams of serving the public. But a surprise entry into MasterChef India Season 3 turned her world around. Despite finishing as the Second Runner-Up, her culinary talent caught the eyes of celebrity chefs like Sanjeev Kapoor, Vikas Khanna, and Kunal Kapoor.
Following the show, Doyel worked with prestigious hospitality brands across India. In 2014, she gained acclaim for her “Bamboo Cooking” technique, which was later adopted by chef Kunal Kapoor’s hotel menu.
She is now the proud founder of Abol Tabol, an authentic Bengali restaurant in Bengaluru. With plans to expand, she is actively seeking investors to take her culinary journey nationwide.
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