We catch up with award-winning celebrity chef Dipna Anand on the impact of lockdown and where her love of food came from…
Dipna Amand took a keen interest in food from a very young age, first watching her Mum in the kitchen, then when she used to go to her family’s restaurant Brilliant. Here she was intrigued to watch her dad cooking in the kitchen and tell stories about her Granddad and how he used to cook for the Maharajas back in Kenya in the 1950’s. She is now an award-winning Celebrity chef and co-owns Brilliant in Southall which was voted as part of Ramsay’s Best for Channel 4. We catch with her to find out about how lockdown has impacted her and what her plans are going forward.
What would you say to your teenage self?
Be ready for anything. You never know what tomorrow holds. There is nothing more important than survival and the health and wellbeing of your family. Treasure life and value each and every moment.
What are your professional achievements / journey so far?
In college, I won my first national award for ‘Best Food Technology Project in the Country’ from the British Nutrition Foundation for my Food Technology project. I was given an industry personality of the year award that was announced by David Cameron at The British Curry Awards in 2014. I launched my first cookbook called ‘Beyond Brilliant’ in 2015. I was signed up with Tottenham Hotspurs Football Club to handle the H Club (Hospitality) in 2017, which began various stints in supplying football clubs; Chelsea, Leicester City and Aston Villa, as well as to Twickenham Rugby Stadium. I supply food to Wembley SSE Arena and to the o2 for big shows.
What has been the highlight of your cooking journey?
When our restaurant (Brilliant in Southall) won the ITV Food and Drink Award for Best Family Run Restaurant 2020. Having Gordon Ramsay over at the restaurant for two of his shows is another highlight. Launching my two cookbooks is also something that will stay with me.
Tell us about your cookery school?
It’s called The Brilliant School of Cookery and it is located at my restaurant, The Brilliant in Southall (72-76 Western Road). We run a course once or twice a month and dates are launched two to three times a year. Courses are suitable for all with a passion for cooking; you don’t have to be a pro chef to join. www.brilliantrestaurant.com/courses-list
What key advice would you give those who want to improve their cooking skills?
There is no such thing as a perfect chef. Even the world’s best chefs cannot cook everything. Cooking is a journey – it’s a learning each day. So long as you have a passion and urge to cook, your skills in the kitchen are sure to develop. If the recipe doesn’t work the first time, question why and try it again. You are sure to perfect it. Cooking should never be a chore or a mission, have the mindset that ‘I will make this fun, simple and easy for myself.’
Cooking has been a woman-oriented role, but in the professional realm there have been more men. How do you feel about this?
This has been the trend and the norm around the world for a long while and although its changing, it’s men who still seem to be dominating the professional kitchens. More and more women are now starting to take up professional roles – I am an example to take here. I go into at least two different kitchens across London city every week doing pop-up events for up to 500 guests at a time. I cook in bulk in bratt pans using my long mixing ladles and building my muscles – just as good as a male chef would. Yes, at times I find it challenging to lift 40 kilos of chopped onions at once but then if you have a supportive team then everyone is ready to help. It’s about having the right can-do attitude and a positive approach, and what’s important is confidence in the kitchen.
How did you remain connected to cooking during the lockdown?
A few days before the lockdown was announced (around 18th March) I started to video myself cooking up a dish. I launched a new recipe for lockdown each and every day without fail. These recipes enabled me to keep connected with my fans and followers on social media and to also entertain a huge number of new foodie followers. The response was overwhelming and cooking like this helped me to stay focused.
What are your long-term goals?
Teaching the nation how to cook hearty, enticing Punjabi cuisine and more. Eventually, my ambition is to have my bespoke range of meals and spices. I want to carry out an Indian food trail around the world to see how Indian food has evolved worldwide and produce a TV series to reflect this.
Find out more about Dipna Anand and her restaurant here:
