Chef of the Week: Dipna Anand, Chef Patron at Brilliant Restaurant in London
How long have you worked at your current restaurant?
I have been working at our family restaurant from a young age. My brother and I used to assist mum and tag along to the restaurant with her on the weekends to help out. This was when I was only 6/7 years old, couldn’t really do much but would try and make myself useful and be eager to learn from a young age. I would watch over dad in the kitchen and help mum calculate the bills on the counter.
Officially I started working at the restaurant from the age of 16 on work experience and then continued ever since. It has been an incredible journey that started with learning the ropes from my father and gradually taking on the challenge of blending traditional recipes with modern culinary trends. The restaurant reflects our family’s legacy and my passion for authentic Indian food, and I’m proud to have carried it forward while adding my own creative touch.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking began at a young age, growing up in a family deeply rooted in hospitality and Indian cuisine. My father was a huge inspiration, and I spent many hours watching him create amazing dishes in the kitchen. I formally trained in culinary arts, but a lot of my learning came from hands-on experience in our restaurant kitchen, experimenting with recipes, and traveling to India to better understand the depth of its regional cuisines.
I believe cooking is a combination of art, skill, and emotion, and this passion has driven me ever since. My mum is also a super cook, and I was lucky to learn many home style dishes from her and continue to pick up tips from her event today. I got the best of both worlds, learning restaurant style cooking from dad and home-style dishes from mum.
What do you enjoy most about being a chef?
For me, being a chef is all about connection. Food is universal, it brings people together, tells stories, and creates memories. The most rewarding part is seeing the joy on someone’s face when they take that first bite of a dish I’ve created. I also love the creative process, from conceptualising a dish to perfecting the presentation and flavour. It’s an endless journey of learning and innovation. I also really appreciate the attention and love I get from all my fans and followers who motivate to work even harder and create even more cooking magic.
Name three ingredients you couldn’t cook without.
I absolutely couldn’t cook without my family recipe garam masala, which is my grandfather’s creation, which is the backbone of Indian cooking. I love fresh coriander and its essential in most Punjabi dishes adding a citrus fresh lemony flavour to the food. The third ingredient I couldn’t cook without is a herb called Kasuri Methi which is dried fenugreek leaves added to many Indian curry and snack dishes adding a robust and pungent flavour. These ingredients are staples in my kitchen, and they feature heavily in many of my signature recipes and are also part of my 7 spice masala dabba (box).
Which piece of kitchen equipment couldn’t you live without?
It must be my tandoor oven. It’s the soul of Indian cooking, especially for dishes like naan, tikkas, and kebabs. The tandoor gives food that distinctive smoky flavour and perfect char that’s impossible to replicate. Whether I’m making classic recipes or experimenting with fusion dishes, the tandoor is always at the heart of my cooking process.
What food trends are you spotting at the moment?
Plant-based and vegetarian cooking is having a moment, and I’m thrilled about it. Indian cuisine naturally lends itself to plant-based dishes, with so many spices, lentils, and vegetables at its core. There’s also a renewed focus on sustainability and reducing food waste, which I think is fantastic. Additionally, people are becoming more adventurous with their palates, exploring regional cuisines and street food-inspired dishes from around the world.
What do you think is a common mistake that lets chefs down?
One common mistake is not tasting the food as it’s being prepared. Flavours change and develop throughout the cooking process, and chefs need to constantly adjust seasonings to get it just right. Another issue I see is overcomplicating dishes, sometimes the simplest recipes, when executed well, can be the most impressive. I do believe in fusion cooking but not over-fusion as that causes confusion.
What is your favourite time of year for food, and why?
I love the festive season, particularly around Diwali and Christmas. It’s a time of indulgence, creativity, and warmth. Indian festive dishes are full of vibrant colours, bold flavours, and traditional ingredients that hold so much meaning. I enjoy experimenting with festive menus that combine the nostalgia of classic dishes with a modern twist, making this time of year extra special.
Which of your dishes are you most proud of?
I’m particularly proud of my butter chicken. It’s a classic dish that so many people associate with Indian cuisine, and I’ve worked hard to perfect it over the years (although I do have a few versions, each of which have their own greatness about them). My versions stay true to its roots but incorporates subtle tweaks that make it stand out and easy to cook up. It’s a dish that brings comfort and joy to so many of our diners, which makes it even more special.
How do you come up with new dishes?
New dishes are born out of inspiration. It could be from my travels, seasonal produce, or even conversations with customers. I also spend a lot of time delving into traditional recipes and experimenting with techniques to modernise them while respecting their heritage. The key is to strike a balance between innovation and authenticity, creating dishes that surprise yet feel familiar.
Who was your greatest influence?
My greatest influence has to be my father. He is a true pioneer in Indian cuisine and teaches me the importance of hard work, consistency, and staying true to one’s roots. He instilled in me a deep respect for our culinary traditions, which I carry forward in everything I do. My can-do attitude and approach comes from him.
Tell us three chefs you admire.
I greatly admire Gordon Ramsay for his incredible attention to detail and perfection, Madhur Jaffrey for her role in introducing Indian cuisine to the world, and James Martin for his continued support and encouragement. Each of them has inspired me in different ways.
What is your favourite cookbook?
My favourite cookbook is Tandoor: The Great Indian Barbecue by Ranjit Rai. It’s a brilliant book that explores the art of tandoor cooking in detail, from techniques to recipes. I find it endlessly inspiring, as it celebrates a style of cooking that’s very close to my heart.
Who do you think are the chefs to watch over the next few months?
I think Ravneet Gill is doing amazing things in the dessert world. Anna Sulan Masing is also making waves with her focus on storytelling through food. Both are paving the way for exciting things in the culinary industry.
What’s been your favourite new restaurant opening of the last year?
I’ve been very impressed with Kol in London. They’ve taken Mexican cuisine to a whole new level by showcasing its depth and tradition while adding innovative touches. It’s a masterclass in how to honour a cuisine while making it contemporary.
