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Our Chefs

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  • Peter Meechan

    The Scottish Cookaway

  • Jack Lucas

    The British Cookaway

  • Irini Tzortzoglou

    The Greek Cookaway

  • Reiko Hashimoto

    The Japanese Cookaway

  • Ping Coombes

    The Malaysian Cookaway

  • Claire Hutchings

    The Spanish Cookaway

  • Nidhi Verma

    The Indian Cookaway

  • Sumayya Usmani

    The Pakistani Cookaway

  • Sara Danesin

    The Italian Cookaway

the indian cookaway

My menus are inspired by the dishes I grew up eating at my grandparents farm in Northern India. We cooked fresh food every day using vegetables picked from the fields and freshly baked bread still warm from the clay ovens. My recipes show that Indian cooking doesn’t have to be mysterious or complicated. Just a few simple ingredients combined with fragrant spices can create a real feast. This way of cooking is fresh, healthy and delicious, and I hope you will enjoy it too with my Indian Cookaway menus.

explore my menus

my story

I spent most of my childhood in the north of India, in Punjab and Himachal Pradesh at the foothills of the Himalayas. My father was in the Indian Army, so we travelled regularly and explored the ingredients and spices used in different regions. There was no convenience or processed food – everything we ate was cooked from scratch and had a strong connection to the place it came from and the people who prepared it. Years later, it was this connection and authenticity that inspired me to start my own cookery school, Meri Rasoi, which translates as ‘My Kitchen’. I believe the simple yet precious art of preparing home cooked food is a skill we can all benefit from, and a gift we can pass on to our children.

Signature dish?

Dhaba Chicken Curry, it’s always a crowd-pleaser.

Secret ingredient?

To make a dish extra special, Kashmiri chilli powder.

Starter or pudding?

Pudding, of course.