Revelations: Dipna Anand, chef, author and restaurateur
We delve into the life and inner thoughts of a top chef. This week: Dipna Anand
What do you normally have for breakfast?
Usually just a bowl of cereal or a banana and a green tea. If I am on holiday, however, or feeling naughty on the weekend, it's usually a fry-up or aloo paratha
What's your favourite hotel?
JW Marriott in Mumbai
What is your favourite drink?
Fresh coconut water
What is your favourite food/cuisine?
Lebanese and Japanese, I love both equally
Which ingredient do you hate the most?
Hate is a harsh word but I dislike olives
Are there any foods/ingredients that you refuse to cook with? If so, why?
Just beef – I don't eat beef for religious reasons
What irritates you most about the industry?
The chef and staff skill shortages and high labour turnover. It's hard in the UK to find chefs and front of house staff for catering businesses, yet punters still expect the best food and service
What flavour combinations do you detest?
I do not like the taste of saffron or cinnamon
What do you always carry with you?
When going to a pop-up, I always take my cooking paddle – large flat spoons to cook with – when I use a bratt pan
Which person gave you the greatest inspiration?
My mum, who has Parkinson's. She is a soldier who never gives up. Seeing her strength inspires me to further succeed in my field
Cast away on a desert island, what luxury would you take?
My mobile phone for socials and my masala box
What daily newspaper/website do you read?
None! Instagram and Twitter instead
Describe your ultimate nightmare?
Getting locked in a walk-in fridge or freezer as I can't take the cold at all
Tell us a secret...
I may be getting married soon!
