INDIAN TIKKAS ALL BOXES
Anjum Anand is on a mission to make Indian cuisine fresh, healthy and, most importantly, easy to cook. And she recently headed to Australia to spread the word.
“I first came here on my honeymoon,” she says. “My husband hadn’t particularly wanted to come. But when we got here, we both loved it — and we extended our stay.”
Her latest cooking series for SBS, Anjum’s Australian Spice Stories, was filmed in Melbourne last winter.
Already a culinary star in the UK — dubbed the “Indian Nigella”by the British press — it’s surprising to learn the 44 year-old self-taught cook, who has a degree in business administration, came to it all fairly late in life.
“I worked for two years, but I’d come home at night and cook Indian food. I loved cooking.
“Indian food has so much flavour — the ginger, the chilli, the spices — I felt I should be able to eat that without a lot of the fat and really feel satisfied.”
Convinced she was on to something, she began experimenting with her mother’s home cooking.
She shared her insights with readers in her first cookbook, and has continued exploring healthy ways to cook her native cuisine ever since.
ANJUM’S AUSTRALIAN SPICE STORIES, FOOD NETWORK, MONDAY, 7.30PM