Anjum Anand, award winning TV chef and cookery writer
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 six best-selling books on Indian Food; Indian Food Made Easy (2007) – which topped the Amazon best sellers list (even knocking Harry Potter off the number 1 spot!) - Anjum's New Indian (2008), Anjum's Eat Right for Your Body Type (2010) - which won an award in Germany - "I Love Curry" (2010), Anjum's Vegetarian Feast (2012) and her most recent book Anjum's Quick & Easy Indian (2014). Anjum also presented Anjum’s Spice Stories, a 12 part series, filmed in Australia and aired on SBS Food in 2016.
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), with a second series commissioned in 2008, which was watched by over 3 million viewers. The TV series and Anjum's books can also be found around the world; giving Anjum global recognition for her work in the Indian food sector. Anjum is a regular guest on TV and radio shows, appearing on BBC Radio 2 Chris Evans Show, The Steve Wright Show, Radio 4 Woman's Hour, Radio London and Daily Brunch, as well as regularly appearing in print media including The Daily Telegraph, The Metro, The Sunday Times magazine, The Independent, BBC Good Food, Delicious, Red, Waitrose Kitchen, Waitrose Weekend and Sainsbury's magazine.
In July 2011, Anjum's longstanding business dream came true and The Spice Tailor launched. The range of authentic, quality, at-home Indian cooking products started with a range of cooking sauces, which have been hailed as one of the most significant product innovations in the World Foods category in the last decade, rivalling (and indeed exceeding) restaurant quality dishes. The range is distributed through all the major multiples including Waitrose, Tesco, Sainsbury's, Morrisons as well as Ocado, Booths and Budgens. In 2013, The Spice Tailor went international and launched in Australia, distributed through supermarket giant Coles. Anjum has since appeared in various media titles including Cuisine, Taste, Super Food Ideas and also appeared on TV cookery show Everyday Gourmet aired on Network Ten, and The Morning Show aired on Channel 7. As well as sauces, Anjum has now also added chutneys and naans to the range and looks to launch further product extensions next year.
I Love India is now out! My newest and most personal book is a collection of the most delicious Indian recipes inspired by my visits to and experiences back in India.
The ultimate book for busy people who enjoy good food and Indian flavours.
It is full of delicious, exciting vegetarian dishes that are perfect for meat-free days or a vegetarian lifestyle.
The best Indian curries you’ll ever cook. More than 50 main dishes bursting with the flavours of India.
Takes the principles of Ayurveda and applies them to modern life. A guide to eating healthily and wisely.
A collection of regional recipes to go with Anjum's second TV series of Indian Food Made Easy.
This is the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.
A collection of healthy, mainly Punjabi recipes to give you a new perspective on the unique taste of Indian Food.
It finally feels like spring has sprung, the days are longer, the sun less shy and delicate blossoms are tentatively returning to our trees and parks. It is the most beautiful time of year and the one that Ayurveda recommends we do a post-winter detox.
What easier way to use a tangy, versatile chutney than putting it straight into a jaffle?