Being born and brought up in a family of chefs and restaurateurs and of course always being surrounded by so much food could only mean one thing right! At school I was never very academic and more of a vocational skilled type of student. My A* grades were always in sports and food technology so I knew towards the end of school where life was leading me and where my true passion was. I was destined to follow in my grandfathers and father’s footsteps and have no regrets whatsoever. As I don’t have any other Indian Cookbooks, I thought id buy it and try a few of the recipes myself.

Its in this section that you learn a bit about basic preparation, how to make a green chilli paste, different ways of cutting/chopping an onion and then toasting and crushing spices. For such a beautiful and prestigious location, restaurants occupying Somerset House have expectations to fulfill. Chef Dipna Anand's restaurant and bar in the South Wing thus provides interesting colour and flavours to the space currently occupied by coffee shops and dinner spots. We arrived for brunch around 12:30, and the atmosphere was muted but pleasant, eventually getting livelier later. The waitstaff were kind and knowledgeable, and were more than willing to give suggestions for dishes or drinks. Professor David Foskett who was the Dean at The University of West London whilst I was studying there many years ago has been a big influence and inspiration. Professor Foskett was the first person to push me to achieve my goals and reach for those stars. He encouraged me to always go that extra mile and that today is something that has stayed with me and has helped get me to where I am.

The worry of how costs and how they are having such a significant impact on the hospitality and catering industry. The cost of living will continue to challenge us all and staff skill shortages in the catering industry continue to make it a struggle - all these things are worrying, and we need to all plan ahead and make the right decisions based on what’s coming. Despite this we also somehow need to stay positive which is not always easy. Saying no to a restaurant opportunity in India and saying no to being a judge on MasterChef India​ as my diary at those times did not allow me to pursue the opportunities. Tech News Today: iOS 17.2 lets users change notification tone, OnePlus 12 rumoured to launch in India on January 23 and more

Another thing I really like about this book is the focus on healthy options as well. More and more people are looking to go for more healthy options, in my house we tend to replace certain things with others so that it is more slimming and less syns 🙂 Dipna Anand is the second restaurant from the chef of the same name, and it is clear that she has taken this opportunity to incorporate her personality into an environment rooted in tradition. Dipna has put a lot of focus on offering healthy options, helping to get rid of the myth that Indian food has to be unhealthy as it really doesn’t. One thing you can really tell from the book is that the whole Brilliant business is a family business and that family means a great deal to them, which I think its excellent! There is then a final section on the Brilliant Wedding, giving a bit of information on the wedding as well as Dipna’s Involvement in it.To showcase my talent to the world and write my two cook-books as well as pass by skills and knowledge on through my cookery school and of course the cookery shows on television for which today I am recognised. I feel truly blessed. Award winning Celebrity Chef Dipna Anand is cooking up a storm across the nation with her television series "Dip In Kitchen" aired on B4U Music. Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?​ I do love Indian food, there are always so many different levels of flavour that just makes it so tasty.