Chef Monisha Bharadwaj is a culinary genius known for simple, authentic Indian cuisine. The Indian-born, London-based, multi-award-winning food historian and writer is also the founder of cookery school Cooking With Monisha. Verve got in touch to find out more.
Where did your love of food come from?
Food is an Indian passion. I grew up in an environment where everyone talks about their next meal while still eating the first. In Mumbai I was exposed to a variety of foods from a young age and attended the catering college, The Institute of Hotel Management. I hadn’t really cooked an Indian meal before then, just typical teenage things like cakes and cookies!
What do you most love about Indian cuisine?
Indian cooking is not just about food, but the stories behind it. It’s fascinating because I’m always learning. Because I’ve spent my life cooking Indian food, I don’t have the same understanding of any other cuisine, so that’s what I stick to.
So Indian recipes tell stories?
Recipes and dishes tell so many! So many just know Indian food for its delicious taste, but there’s so much history behind the recipes. That’s what I enjoy writing as well, the context of food. In India everything is so colourful and so celebrated, nothing is just as it is. Food is a reflection of the history of the people of the land.
So Indian recipes tell stories?
Recipes and dishes tell so many! So many just know Indian food for its delicious taste, but there’s so much history behind the recipes. That’s what I enjoy writing as well, the context of food. In India everything is so colourful and so celebrated, nothing is just as it is. Food is a reflection of the history of the people of the land.
Which of your many achievements are you most proud of?
The fact that I work hard is what I’m most proud of. I am very proud that I am able to demonstrate that women can make it in fields where they are not traditionally seen as being able to. So, in my field, although cooking traditionally is seen as a female role, professional cooking has been seen as a male one. As a female chef, I’m often asked if I learnt to cook at home, but none of my male counterpart are asked that. Their training is taken seriously, they are given that kind of respect of ‘where did you train?’ When people see me, they think I’m not trained, I have just picked it up along the way.
What makes your online classes stand apart?
Last year, when we went into lockdown, we spent ages creating this format that worked for the way I teach. We limited our classes to 15 so that I can see everyone. And during the class I don’t cook, I ask everyone to point their cameras to their pots and put everyone on mute as I talk through every step. This allows me to personalise the class for every person that attends unlike some other classes where the chef cooks and is so distracted from their own cooking that they don’t watch what others are doing. I don’t want to do that, I’m actually just standing in your kitchen with you.
Tell us about your new book, Indian for Dummies?
It is very simplified, but it’s also very practical. I have really written it for those who are not experienced but have eaten Indian food in restaurants and want to re-create it at home. There are so many things that can go wrong, so I’ve taken this opportunity to explain how to get it right—and get it right every time.
What advice would you give to beginner chefs?
I always say to be fearless. Everything takes time, and confidence is something that is built. Take your time, everyone makes mistakes in the kitchen. We do too! Don’t be afraid to make those mistakes, mistakes are what will teach you how to make it better next time.
Monisha has generously offered a special opportunity for Verve readers to attend a cooking class. If you’d love to learn more about Indian cuisine, cooking and cultural history, go to cookingwithmonisha.com to grab a spot in her Kiwi October class. Spaces are limited, so do hurry!
Words — Ophelia Mason
