Anjali Pathak

Being part of such a well recognised family, Anjali has always been determined to make a name for herself in her own right and is a respected chef and has also been shortlisted for a number of awards including Asian Women of Achievement Awards and First Women Awards for her work with Indian food and flavours. Anjali loves all aspects of food and so has also explored her field further by gaining qualifications in Diet & Nutrition and wine.

The co-author of an award-winning cookbook and a member of the Guild of Food Writers, Anjali is also a popular blogger and an ambassador for the British Asian Trust. She continues to go from strength to strength, regularly appearing on television and appears in leading lifestyle and food magazines around the world.

For more information and recipe ideas, log on to www.anjalipathak.com

Zamin Doz Macchi

Zamin Doz Macchi

This recipe works fantastically when using a large whole salmon. Just increase the cooking time. It looks fabulous when entertaining for family or friends.

Chicken with Cashews (Balti Murgh)

Chicken with Cashews (Balti Murgh)

The dish originates in the Northwest region of India but was perfected by the Mughal invaders. Their cooking techniques have been a wonderful inspiration to the cooking of Northern India.