It was a passion for food and Indian food, in particular that got me into this industry over ten years ago and this passion for cooking has only grown stronger. I love trying dishes from different regions of India, listening to the stories behind them and understanding the local geography and history that shapes them. The country has been a bottomless pit of inspiration for the senses with vibrant colours, evocative aromas, strong flavours, both indulgent feasts and simple food and historic influences from many parts of the globe. Such a vast cuisine deserves a chance, whether you are interested in the traditional or the contemporary interpretation, cooking Indian food at home can be really rewarding.

When I write recipes, I take into consideration the varied palates of those who might be eating them. I, sometimes, leave a dish as it was intended to be, full of bold flavours but other times I simplify the quantity of spices required and the amount used of each; even in India, chilli is always subjective. I also think hard about how much oil to add in recipes; just enough to cook the spice paste or extra for flavour and richness? Try the recipes as they are written and then tailor make them to suit your palate.

If you have any questions about the dishes in the show, in the books, on the site or any questions on Indian food in general, please do contact me and I will try my best to answer them.

Visit the Times Online food pages to read some more of Anjum’s recipes.