Radhika Howarth Launches her Highly Anticipated New Cookbook, Flavours Without Borders

Last evening saw renowned chef and food writer Radhika Howarth launch her highly anticipated new cookbook, Flavours Without Borders.

The launch took place at the uber-stylish Halcyon Interiors on Wigmore Street in Marylebone and it was the perfect venue to host 80 guests at this special event, supported by The Chefs’ Forum.

Catherine Farinha played MC, welcomed the guests and introduced Publisher, Phil Turner, Managing Director of Meze Publishing to say a few words on Flavours Without Borders.  Phil told the guests how Radhika had approached him a couple of years back with the concept and he immediately knew that he wanted to work with her.

He said,

“Radhika has such a terrific energy about her, that is truly infectious and we can feel it here tonight.  The idea of bringing people and cultures together through food is the ethos of the book.  Flavours without borders explores how the spice trade, migration and global expansion shaped the world’s cuisines and I’m delighted to have worked with Radhika to produce this wonderful publication.”

Next, Catherine introduced fellow Author Sharabani Basu, who told the guests all about Radhika’s ‘Masi’ or ‘mum and Aunty’, Lalita Ahmed, most famous for having been cast as The Tilda Lady.

Lalita also created the first Indian cookbook for M&S and presented an Indian cookery show on Pebble Mill and was delighted to officially launch the book for Radhika.

Next to speak was co-founder of Women In the Food Industry, Mex Ibrahim.  Mex spoke of food being the unifying factor between cultures and how the book connects culinary history, she said

“I was delighted to have been asked to say a few words on the book, which I must say is absolutely fantastic.  There are so many cultures and nationalities represented here this evening and it is so wonderful to see.  This book is not just about recipes, it is about stories.  Radhika has thoughtfully brought together recipes from across the world, not as a collector, but as somebody deeply invested in learning from other cultures – Congratulations Radhika and thank you for giving us the gift of Flavours Without Borders.”

Flavours Without Borders showcases Radhika’s collection of 80 innovative recipes that blend culinary traditions from around the globe. Radhika, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.

Radhika has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.

In the book’s central ‘Three Ways’ chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. The chapter invites you to delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.

In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.

Radhika invites the reader to mix and match their favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.

The event brought together a diverse audience; including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style.  Radhika prepared a delicious canapé menu, showcasing recipes from the book and this was accompanied by some lovely new wines (Intenso Rosso Red and Pinot Grigio) by Gordon Ramsay and a lovely non-alcoholic sparkling wine from NOUGHTY Non-Alcoholic wine.

Radhika’s reputation as a culinary innovator continues to grow, and her latest book cements her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.

Top Chef Brasil Winner Luciana Berry attended and asked Radhika where she got the recipe for Moqueca, a popular Brazilian coconut curry-style fish dish, she said

“I was so delighted to see Moqueca included in Flavours Without Borders, and know personally Chef Adaman, who submitted the recipe.  It is his grandma’s recipe, but everyone has their own style of creating this wonderful dish from the Northeast of Brazil, where I am from.  I have recently launched a cooking sauce range and have included a Moqueca sauce, that is now available in retail outlets.  Moqueca is one the most traditional Brazilian dishes, that has been handed down from generations of Bahian people.  It is made with coconut, white fish, coriander and coconut and chilli and perfect for this time of year or any time of year.  It is great to see dished like this being promoted in the UK.”

The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.

With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders was certainly a highlight of the London food scene this month.

Radhika concluded

“Tonight has been a brilliant blur, I was having so much fun that I needed to pinch myself so see that it was really happening – I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.”

Flavours Without Borders is now available to buy from Meze Publishing at £25.00 and is available to buy HERE.

Photography  & film by Carlos Farinha