IN­DIAN TIKKAS ALL BOXES

Herald Sun - Switched On - - ON THE COUCH -

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.