Across the miles: Cumbria to New Delhi


I grew up with the aroma of baking mingling with my mother's toasted spices in our Cumbrian kitchen. At eighteen, I rubbed the rough edges from my northern cooking at the at the Cordon Bleu cookery School in London, before heading off to India. In New Delhi, I worked as a chef at the Taj Hotel for five years, ran a catering business, and was a chef on Star TV - the only Indian cook with a Cumbrian accent.  During my years in India, I met chefs from all backgrounds, picked up splendid recipes from home cooks, and the spice box became a star performer of my kitchen kit. 

I have cooked for Bollywood weddings, Heads of State, TV audiences, and catered for parties as far afield as regal palaces in India and at London's Royal Opera House.  Fragrant biryanis, mango cheesecakes and modern British recipes made-over with a spicy spin, are the kind of dishes I love to cook. 

After living and working in India for two decades, I returned to London, where I became Food Editor with UKTV’s Good Food channel for six years, and worked with many of the country's leading chefs.  As a consultant, I have enjoyed working on TV and book projects such as Rick Stein's BBC2 series on India. I'm a published author, and when I'm not making masala, I write restaurant reviews for Time Out, recipe features for leading magazines, and am available for cookery classes, broadcast interviews and freelance consultancy.