In Talks with Food Blogger Anjali Pathak

In Talks with Anjali Pathak

BookEventz.com got an opportunity to get in touch with the international food blogger, Anjali Pathak; the brand ambassador of the Kenyan-Indian family which took Indian curries to supermarket shelves around the world – Patak’s.

Her book, Secret’s From My Indian Family Kitchen tells us more about how the family business first started off and what made it a world renowned name in the Indian food section. Anjali’s blog consist of delicious recipes from various cuisines which can be easily prepared at home.

Interview with Anjali:

1. Anjali, you come from a legacy of Indian food and spice arena, tell us about your journey.

I spent a lot of time in the kitchen when I was young and was a very inquisitive little girl, always asking my mother and grandmother questions about the dishes they were cooking. I grew up spending most of my school holidays at the office, learning about spices and how my parents spent their days. My interest in food continued to grow and by the time I reached university I could cook well and often cooked for my friends in my shared house. After joining my family business and developing recipes for the brand, I set up a consultancy and started food writing and teaching masterclasses. I knew that I would need to add to my skill base if I wanted to become a better chef and so enrolled in the prestigious Leiths School of Food and Wine in London to learn classical French cuisine. I absolutely loved it, and although it was tough, it has made me want to keep learning. I’ve since qualified as a nutritionist, and cemented my knowledge of wine through the WSET (Wine Spirit & Education Trust). As a food consultant you can never stop learning and improving your skills and I travel as much as I can to add to my foodie knowledge. I feel very privileged I have been able to share my love of food with the world through television, International media and cookery masterclasses, and I have my wonderful family to thank for introducing me to amazing food from a young age.

2. Indian cuisine has made a splash across the globe these days. Your thoughts on the popularity of the Indian cuisines and the reasons.

I am a little bias but I think Indian cuisine is one of the most versatile cuisines in the world. There is something for everyone and there is enough variety for anyone with dietary restrictions. It is full flavoured and spices liven up the simplest ingredients, which makes the range of Indian dishes endless. This appeal has made Indian food popular across the globe and as more people travel to the Indian subcontinent they soon fall in love with the vibrancy of the food and the culture. Patak’s wanted to give people that true taste of Indian home cooking and we worked very hard to educate countries all over the world on the intricacies of well known dishes. Whether you eat Indian cuisine cooked by talented Indian chefs, or have some fabulous Indian dishes cooked at home, all you need is one meal to be hooked.

3. Did you always like cooking? When did you decide to become a professional chef?

I’ve loved cooking from a young age and learnt a lot of my Indian cuisine knowledge from my family. I travelled around India learning regional recipes from areas I never ate dishes from growing up. I wanted to become a professional chef after university but I decided to join the family business to learn Indian cuisine before I turned my hand to other ones. I finally went to Leiths School of Food & Wine in London to learn French classics 4 years ago and loved every minute.

4. Of all the countries you have visited, which cuisine do you find the most exciting, (as to personal taste)?

I love the food coming out of Peru. Nikkei cuisine is so interesting and different with wonderful flavour combinations from Japan and Peru. It’s a true gastronomes delight.

5. What is that one ingredient you consider basic in any kitchen — the one thing that can transform a bland meal into a banquet?

I’m not so sure about turning a bland meal into a banquet but the one ingredient I can’t live without is garlic. I love it! There’s something mesmerizing about the scent when it begins to cook and it has wonderful health benefits, which is a bonus!

6. Tell us about your new book. What was your thought process when writing the book?

I’m thrilled my new cookbook is out soon. Secrets from My Indian Family Kitchen is a collection of 120 recipes inspired by my food life that is filled with spice and flavour. It is packed with secret tips of how to make the most of your ingredients and there is a story behind each recipe that I detail in the intro. I love to cook with spices and always wanted to write a book sharing my relationship with them. I like adding a contemporary twist to Indian classics as well as creating modern recipes using spice, and was delighted to write a cookbook packed with recipes I loved growing up and recipes I love to eat.

7. If you weren’t a chef, or in the food business, what would you be?

I don’t think I’d be happy working in another industry, but if I had to leave my chef life behind I suppose I would have to work in a creative job that allowed me the freedom to express myself.

8. A restaurant which you frequent often and would recommend to our readers? Please rate the restaurant with respect to food, ambience, rates and staff friendliness.

Coming from London I am spoilt for choice when it comes to restaurants but since spending time in Mumbai I don’t miss London as much as I thought. There are some fantastic restaurants in Mumbai, and one of my favourites is Elco. I know it’s not fancy but I love the street food there. Whether you sit outside on the bustling street eating amongst diners queuing for pani puri, or sit inside cooling off in the air conditioning, the service is always polite and quick, and it is reasonably priced. It’s always my first food stop when I land into Mumbai.