Celebrated Indian chef Dipna Anand has released her second cookbook Dip in Brilliant following the success of her debut bestseller Beyond Brilliant.
Anand is no stranger to authentic Punjabi cuisine, coming from a north Indian family dynasty of chefs. Her grandfather Bishen created the legendary Brilliant restaurant and catering empire in Kenya and following the family’s move to Britain, her father founded Brilliant in Southall, a restaurant reverently regarded as an institution in the town. Dipna learned her chef chops from the ground up and today is regarded as one of the UK’s finest culinary masters of Punjabi cuisine. Expanding the family empire, Dipna is now co-owner of Brilliant Southall together with Dip in Brilliant in Fulham close to Stamford Bridge and continuing the football theme, providing Brilliant catering in the new Spurs stadium in Tottenham. She runs her own cooking classes and has been endorsed by Raymond Blanc, Michel Roux Jr and Gordon Ramsey.
Dip in Brilliant is another collection of family favourites such as Alu Tikki and Nyama Choma together with new simple dishes that you can just dip in and have a go at cooking with Indian spices.
There is no question Amand is a genius at self-promotion but there is a real authentic heart to her passion. Her family is clearly an inspiration to her, but behind the smile is a very talented chef and businesswoman with immense energy and drive.
Dip in Brilliant is not a fancy cookbook with award-winning images of food art, it’s more a truthful celebration of authentic Punjabi cuisine with an exciting modern twist.
My favourite? The Sarson Ka Saag and Makki di Roti, no question. At the book launch, I tasted this wonderful spinach dish and asked Dipna about it. “My mum’s speciality.” She told me. “In fact, she single-handedly made all the portions for tonight’s launch.”
I can see where Dipna gets her energy from.
Dip in Brilliant is available from Amazon £19.99
