Dina Begum

Food writer

Anjum Anand is part Bengali so some of her recipes were familiar to me when I first started watching her cookery show. It was great to be able to relate to a cook on TV who cooked with spice effortlessly in a modern way, showing that cooking curries didn’t have to be complicated and relegated to mum’s and aunties. This book is great for its simplicity, without compromising on flavour.