Indian Cookery

Chapatti

Chapatti

I’ve loved eating Indian food since I was little and Mummy’s cupboard was full of then exotic spices such as coriander and cumin and turmeric. She made chicken or egg curry with piles of rice, poppadoms and sweet mango chutney.

Later I moved to India and started to learn a rather more varied approach to Indian cooking. Over the last 20 years with the acquisition of adopted parents (whose cook Ganeshan and bearer, Manuel, have patiently taught me some of their secrets), an Indian husband and serried ranks of Indian in-laws and friends, I’ve learned a lot more.

It’s such fun to introduce friends here in England to home-cooked Indian food that’s full of character and flavour and bears little resemblance to mass produced curry house fare.

Book a Cook offers Indian meals tailored to your individual tastes and heat preference, and brought to your home for you to warm up and serve. Or come to my Indian cookery classes to find out how to do it for yourselves!

Aubergine curry

Kerala fish curry

Red chillies

Red chillies

Sample menu

  • Tandoori prawns with mint and coriander chutney
  • Mutton Biryani, served with Aubergine curry, cucumber raita, poppadoms, carrot and mustard seed relish
  • Mango fool and ginger shortbreads