Each recipe clearly marks what ingredients you need and the method is very clear, helping amateurs to Indian cooking like me to make a nice tasting dish with little worries 🙂 I have never really tried to make any Indian myself, I was always a bit scared to do a curry as I thought they would be very complicated with the wide variety of spices. As Ajit Pawar-led NCP stakes claim for Maval LS seat, sitting MP Shrirang Barne says he has CM’s approval Later in the book there is a section on the Brilliant family where Dipna writes about her mother and her brother. Its interesting to read that her mother didn’t know how to cook but with time and practice she now cooks and even says she could teach her husband a few things. Dipna’s brother has been in the restaurant for 10 years as well as working hard in the restaurant he is working on finding new new clients and bringing in new business.

Its in this section that you learn a bit about basic preparation, how to make a green chilli paste, different ways of cutting/chopping an onion and then toasting and crushing spices. The worry of how costs and how they are having such a significant impact on the hospitality and catering industry. The cost of living will continue to challenge us all and staff skill shortages in the catering industry continue to make it a struggle - all these things are worrying, and we need to all plan ahead and make the right decisions based on what’s coming. Despite this we also somehow need to stay positive which is not always easy. We arrived for brunch around 12:30, and the atmosphere was muted but pleasant, eventually getting livelier later. The waitstaff were kind and knowledgeable, and were more than willing to give suggestions for dishes or drinks.Award winning Celebrity Chef Dipna Anand is cooking up a storm across the nation with her television series "Dip In Kitchen" aired on B4U Music. It’s one of the most rewarding and satisfying careers so long as you are passionate and have interest in it. You have to be a people’s person in this industry and have one mindset which is the harder you work, the better it gets. Work from your heart, keep smiling and keep your feet humbly on the ground. Being born and brought up in a family of chefs and restaurateurs and of course always being surrounded by so much food could only mean one thing right! At school I was never very academic and more of a vocational skilled type of student. My A* grades were always in sports and food technology so I knew towards the end of school where life was leading me and where my true passion was. I was destined to follow in my grandfathers and father’s footsteps and have no regrets whatsoever. For such a beautiful and prestigious location, restaurants occupying Somerset House have expectations to fulfill. Chef Dipna Anand's restaurant and bar in the South Wing thus provides interesting colour and flavours to the space currently occupied by coffee shops and dinner spots. One thing you can really tell from the book is that the whole Brilliant business is a family business and that family means a great deal to them, which I think its excellent! There is then a final section on the Brilliant Wedding, giving a bit of information on the wedding as well as Dipna’s Involvement in it.

Beyond Brilliant gives a good introduction to the history of brilliant so you can earn how it got started in Kenya and how it became the great restaurant it is today. There is a section on Dipna being a student and then taking the role of a teacher, she does many lectures or food demonstrations. To showcase my talent to the world and write my two cook-books as well as pass by skills and knowledge on through my cookery school and of course the cookery shows on television for which today I am recognised. I feel truly blessed.Professor David Foskett who was the Dean at The University of West London whilst I was studying there many years ago has been a big influence and inspiration. Professor Foskett was the first person to push me to achieve my goals and reach for those stars. He encouraged me to always go that extra mile and that today is something that has stayed with me and has helped get me to where I am. Saying no to a restaurant opportunity in India and saying no to being a judge on MasterChef India​ as my diary at those times did not allow me to pursue the opportunities. Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?​ Tech News Today: iOS 17.2 lets users change notification tone, OnePlus 12 rumoured to launch in India on January 23 and more After interviewing Dipna Anand, I learnt that she had published Beyond Brilliant. A great book that features over 40 recipes from the actual kitchens of The Brilliant Restaurant.