Anjum Anand at roadside stall

Anjum Anand

Anjum Anand’s approach to modern Indian cuisine has influenced many of the recipes in this book. If the recipe looks healthy, modern and light, it is often her influence.

The cover of Lizzie Collinham's Curry

Lizzie Collingham

This is the book that, for me, best describes the history and influences that shaped the cuisine in this cookbook. Lizzie Collingham takes us on a journey through the past explaining a lot of the why of this cuisine.

a montage of old Indian cookbooks

the old cookbooks

It isn’t just her notes to which I owe a debt. She also had what are now old cookbooks that she heavily annotated.

The cover of Pushpesh Pant's India

Pushpesh Pant

Pushpesh Pant has taken a very scholarly approach to write probably the most definitive book on Indian cuisine.

Television chef Sanjeev Kapoor holding a plate of rice.

Sanjeev Kapoor

Sanjeev Kapoor is the host of the longest running, most popular food show on the planet. His influence gave me understanding of the traditional approach to cooking some of the dishes, rather than the sometimes idiosyncratic approach of my grandmother.