From my kitchen Anjum Anand

Indian food is a journey of discovery. You only really understand it by immersing yourself in its different regional cuisines. It’s a culinary tapestry made up of an early Ayurvedic heritage, the varied produce of the regions (which differ vastly from North to South) and its history. India has had many colonisers and cultures and each has added a dimension to the food. The Mughals made dishes richer,