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Anjum Anand

Anjum Anand

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Anjum Anand is best known for being a British Indian chef.


Anjum Anand is a British Indian food writer and TV chef of Indian cuisine.


Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid. After gaining a European Business degree she decided to develop her interest in Indian cookery and, in particular, making her native food fresher, lighter and simpler to cook.

She has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel’s Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is a special occasion meal and is determined to make ‘cooking an Indian’ as common as rustling up a stir-fry.

Anjum was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first book, Indian Every Day: Light, Healthy Indian Food, was published in 2003. Since then she has written two best-selling books on Indian Food; Indian Food Made Easy (2007) and Anjum’s New Indian (2008). Her latest book Anjum’s Eat Right for Your Body Type (2010) is a ground breaking health, lifestyle and diet book inspired by the principles of Ayurveda and has over 80 healthy eating recipes which span flavours from all cuisines. Ayurveda is an ancient Indian science and is thought to have formed the backbone of many of the Eastern holistic medicines. It had a unique way of looking at the body and understood completely the relationship between food and the body. According to Ayurveda, what you eat can affect how you look, how you feel, who you are and most importantly, your health. Anjum has been following the principle of Ayurveda for the last 8 years.  

Anjum is working on her 5th book, called “I love curries” and is a collection of our favourite curries from the home and from restaurants.

She has family homes in Delhi and Calcutta and loves the regional and cultural traditions of Indian food with the passion of a real insider. She brought this passion and knowledge to her BBC 2 six-part series, Indian Food Made Easy (2007) and Indian Food Made Easy (2008). The series have aired around the world and her book can be found around the world. Anjum is a regular guest on the Food Channel’s Market Kitchen and a regular contributor to The Times Online food pages.

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