Anjum Anand | |
|---|---|
 Anand in 2013 | |
| Born | 25 August 1971 London, England |
| Education | Business Administration School of Geneva |
| Culinary career | |
| Cooking style | Indian cuisine |
Television show(s) | |
| Website | Official site |
Anjum Anand (born 15 August 1971) is a British food writer and TV chef of Indian cuisine.
Anjum Anand grew up in London; however she has also lived and studied in Geneva (where she attended the International School of Geneva), Paris, and Madrid. [1] [2] She speaks French and Spanish and holds a degree in European business administration from the European Business School London. For a period, Anand ran a business importing flat-pack furniture from Eastern Europe. [2] [3]
Her perspective on adapting healthy meals from a traditionally rich Indian diet came from personal experience of weight problems while growing up. Her diet consists of varied traditional dishes, recreated with wholesome ingredients and limited oil. [4] At age 25, her first book, entitled Indian Every Day: Light Healthy Indian Food, was published.
Anand became a regular guest on UKTV Food's Great Food Live from 2004 to 2007, and appeared in the BBC Two series Indian Food Made Easy broadcast in 2007. [2] [5] Her accent and flirtatious manner have led to her being dubbed "the Nigella Lawson of Indian cuisine in Britain". [1]
She has been a regular contributor to The Times Online food pages since 2007. She has acted as consultant chef to Birds Eye brand to develop a range of healthy Indian ready meals. [6] In September 2008, Anand published her third recipe book Anjum's New Indian, followed by a new BBC television series in November. [2]
In mid-2011, she launched the brand The Spice Tailor, which makes Indian sauces. The brand was sold to Premier Foods in October 2022. [7] [8]
In addition to England, Anand also owns family homes in both Delhi and Calcutta. [9]
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Nigella Lucy Lawson is an English food writer and television cook.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was created by cooks from India living in Great Britain and is offered at restaurants around the world.
A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen, cookbook publications, and achieving awards such as Michelin stars, while others are home cooks who won competitions. In South Korea, a celebrity chef is referred as a cheftainer.
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing".
John Douglas Torode is an Australian-British celebrity chef and TV presenter. He moved to the UK in the 1990s and began working at Conran Group's restaurants. After first appearing on television on ITV's This Morning, he started presenting a revamped MasterChef on BBC One in 2005. He is a restaurateur; former owner of the Luxe and a second restaurant, Smiths of Smithfield. He has also written a number of cookbooks, including writing some with fellow MasterChef presenter and judge, Gregg Wallace.
Country captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the United States through Charleston, Savannah, New York City, and Philadelphia, but has origins in the Indian subcontinent. The dish was also included in the U.S. military's Meal, Ready-to-Eat packs from 2000 to 2004, in honor of it being a favorite dish of George S. Patton.
William Granger was an Australian self-taught cook, restaurateur and food writer. Based in Australia and London, he worked internationally.
Mark Sargeant is an English chef and restaurateur from Larkfield, Kent.
Kanda Kachori or Pyaaz Kachori is a crispy, flaky, deep-fried pastry filled with spiced onion stuffing. It is typically served hot with a sweet and spicy tamarind chutney. Originating in the city of Jodhpur, pyaaz kachori is now enjoyed throughout Rajasthan and North India.
Steak and kidney pudding is a traditional British main course in which beef steak and beef, veal, pork or lamb kidney are enclosed in suet pastry and slow-steamed on a stovetop.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it".
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Elisha Carter is a British chef who appeared in the BBC television series Great British Menu in 2008. He is Head Chef at The Landau restaurant located in The Langham, London.
Litti is a whole wheat flour dough ball stuffed with a spiced mixture of sattu. Litti, along with chokha, is a complete meal that originated from the Bhojpuri region of the Indian states of Bihar and Uttar Pradesh. It is also a popular street food in small towns and cities.
Meeru Dhalwala is an author, chef and co-owner, with her ex-husband Vikram Vij, of the Indian restaurants Vij's and Rangoli in Vancouver, British Columbia.
Skye Gyngell is an Australian chef who is best known for her work as food editor for Vogue, and for winning a Michelin star at the Petersham Nurseries Cafe. She first trained as a chef in France, and afterwards moved to Britain.
Curry, a spicy South Asian-derived dish, is a popular meal in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookbooks of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour sauce, and pasanda for a mild sauce with cream and coconut milk. One type of curry, chicken tikka masala has become widespread enough to be described as the national dish of the United Kingdom.
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