From the bustling kitchens of her iconic Southall restaurant, The Brilliant, to the grand stages of Wembley and Chelsea FC, Dipna Anand is rewriting the narrative of Punjabi cuisine in Britain. Dubbed the "Curry Queen" with culinary roots stretching back to her grandfather's Nairobi restaurant in the 1950s, Dipna blends tradition with innovation, creating dishes that are as bold as her ambition. Whether it’s through her acclaimed cookbooks, dynamic TV appearances, or beloved food trucks, Dipna’s mission is clear: to bring the heart and soul of Punjabi food to the world, one perfectly spiced bite at a time.
How do you balance honouring traditional Punjabi recipes with the innovations you bring to each dish at The Brilliant and your other ventures?
As a chef deeply rooted in Punjabi culture, I am passionate about honouring traditional recipes while also embracing innovation to offer something unique. My philosophy at our family restaurant, The Brilliant in Southall, and in my other ventures revolves around respecting the authenticity of Punjabi cuisine, the spices, cooking techniques, and flavours that have been passed down through generations. However, I also recognise the importance of making these dishes relevant and exciting for today’s diners.
To achieve this balance, I often start with a classic Punjabi dish and look for subtle ways to elevate it. For example, I might use modern plating techniques to enhance visual appeal or carefully adjust ingredients to cater to contemporary palates without compromising the dish’s core identity. Innovation might also come in the form of creating healthier versions of traditional recipes, using less oil or lighter ingredients while preserving rich flavours.
I am inspired by the vibrant diversity of food preferences today, and I believe that true innovation complements tradition rather than overpowering it. Each dish I create is a tribute to my heritage and a bridge to the future, designed to introduce Punjabi cuisine to a broader audience while staying true to its roots.
Your cooking combines influences from India, Kenya, and Britain. How does each culture shape the flavours and techniques in your dishes?
My cooking is a vibrant fusion of Indian, Kenyan, and British influences, each culture enriching my dishes in unique ways. Indian cuisine forms the backbone, bringing bold spices and layered flavours, from cumin and coriander to my warming garam masala blend which is my grandfather’s recipe. This foundation is elevated with a respect for traditional techniques, like slow-cooking curries and infusing spices to deepen flavours. My Kenyan heritage adds a touch of East African warmth, with ingredients like black cardamom and fresh chillies, and flavours such as smoky barbecue that bring a distinctive character to my cooking. British influences provide balance and modern flair, allowing me to create dishes that appeal to diverse palates while remaining authentic. Using local, fresh produce from Britain lets me reimagine classic Indian dishes with a modern twist. The combination of these three cultures makes each dish vibrant, and deeply personal, reflecting my heritage and culinary journey.
What inspired you to introduce the Brilliant Punjabi food trucks, and how has mobile dining changed the way you share your cuisine with the public?
I was inspired to launch the Brilliant Punjabi food trucks to make authentic Punjabi flavours more accessible and bring the warmth of our cuisine directly to people in many different places. Our restaurant has always been about sharing the heritage and heart of Punjabi food, and with food trucks, we can reach different communities and introduce our dishes to those who may not have visited us otherwise. Mobile dining has transformed how I share cuisine with the public, allowing us to go beyond traditional dining spaces and create memorable food experiences wherever we are. The idea of food trucks actually came from my brother Shanks, who saw the potential in taking our family recipes on the road. He understood how the food truck model would allow us to expand creatively while staying connected to our roots, giving us the freedom to serve up fresh, authentic Punjabi dishes citywide.
You’ve mentioned that flavour became more important than presentation at one point in your career. How do you now strike a balance between creating visually stunning dishes and keeping the focus on taste?
Collaborating with renowned venues like OVO Arena Wembley and Chelsea FC has been incredibly rewarding but not without its challenges. One of the biggest challenges has been maintaining the authenticity of Indian cuisine at such a large scale. When you’re serving thousands, it’s easy to lose the personal touch, the depth of flavour, and the quality that traditional Indian food is known for. However, these collaborations have allowed me to share authentic Indian flavours with a much larger, diverse audience, which has been truly gratifying. Seeing people who may be trying Indian food for the first time enjoy dishes rooted in tradition is fulfilling. It’s about striking a balance – honouring the cuisine’s heritage while adapting to serve and satisfy broader tastes and expectations.
How does your partnership with Compass Group enhance the reach and diversity of Indian cuisine in the UK’s mainstream culinary landscape?
My partnership with Compass Group, working closely with Levy, Restaurant Associates and Eurest, has been transformative in bringing authentic Indian cuisine to the UK’s mainstream culinary landscape, and it only grows stronger each year. Through this collaboration, I’ve been able to share the rich diversity of Indian flavours with a wide audience across iconic venues, from sports stadiums with Levy to premium corporate and cultural spaces with Restaurant Associates. Each venue genuinely embraces the “Dipna” offering, valuing its dedication to quality, authenticity, and innovation.
This partnership allows us to introduce new and exciting Indian dishes, ensuring that guests experience a true taste of India. By continually evolving the menu and expanding our reach, we’ve made Indian cuisine more accessible and appreciated across the UK. We conduct training sessions with Restaurant Associate chefs each year which allows me to pass my skillset on to them and encourages those chefs to cook up the dishes at their workplaces. Together we're creating memorable dining experiences that celebrate Indian culinary heritage, and I’m excited to see how we’ll grow this journey in the years to come.
What key aspects of Punjabi cuisine do you prioritise when introducing it to new, unfamiliar audiences?
When introducing Punjabi cuisine to new audiences, I prioritise its vibrant spices, rich textures, and comforting qualities. Punjabi dishes are deeply rooted in the use of aromatic spices like cumin, coriander, and turmeric, which together create layers of warmth in every bite. I highlight the tradition of slow-cooking, essential for classics like dal makhani and butter chicken, as it brings out a satisfying richness and depth. Punjabi cuisine also celebrates hearty ingredients, like lentils, paneer, and ghee that capture the essence of abundance and hospitality in Punjabi culture. Sharing these dishes is a social experience, and I strive to convey the spirit of togetherness that is central to our food. My goal is to invite new audiences to not only taste Punjabi cuisine but to feel its warmth and connection, just as it’s meant to be enjoyed in a traditional setting.
Could you share a memorable experience with your father, Gulu, that profoundly shaped your philosophy on cooking and hospitality?
Every moment with my father, Gulu, is memorable and has profoundly shaped my journey as a chef. He’s not only a master of his craft but also my mentor and role model, embodying hard work, resilience, and generosity. Impactful experiences with him are when we film Saturday Morning with James Martin. The “Dipna and Dad” duo has become a hit, and viewers love dad’s warmth and authenticity. Watching him on set, tackling any task with precision and a smile, has taught me that hospitality is about connection and making people feel welcomed.
Dad’s approach and attitude come from my grandfather, Bishen Dass Anand. It’s definitely in the blood. We see hard work as a challenge we embrace with open arms. This legacy has shaped my philosophy to put heart and dedication into every dish. Dad’s guidance inspires me to bring that same passion and joy to my craft, making each cooking experience one to cherish.
As a culinary educator, what is one key lesson you hope your students carry with them from your classes, whether they pursue cooking professionally or personally?
The key lesson I hope my students carry forward is confidence in the kitchen. Whether they cook professionally or at home, I want them to believe in their ability to create authentic dishes. Cooking isn’t just about following recipes, it’s about understanding ingredients, experimenting, and making each dish your own. With confidence, students can bring creativity and joy into their cooking, embracing both successes and mistakes as part of the journey. My goal is for them to feel empowered to share their love of food with others, creating memorable experiences through every meal they prepare.
Having grown up in a family immersed in hospitality, how has that legacy influenced your approach to restaurant management and customer experience?
Growing up in a family immersed in hospitality, with roots going back to my grandfather’s renowned restaurant in Nairobi, Kenya, has profoundly influenced my approach to restaurant management and customer experience. My grandfather’s restaurant was a place where people came not just for a meal but for a memorable experience, and my dad tells me how my grandfather taught him that every detail from the warmth of the welcome to the quality of the food matters. Dad passed this teaching onto me. This legacy instilled in me the importance of genuine hospitality and respect for guests, and I carry these values into my own work. I strive to make every guest feel that same sense of belonging, honouring my family’s heritage of excellence in service and creating unforgettable dining experiences.
What is your process for designing a menu that reflects both The Brilliant’s legacy and current culinary trends?
Designing a menu that reflects The Brilliant’s legacy while embracing current culinary trends is a thoughtful and creative process. I start by focusing on our roots, highlighting classic recipes that have been cherished by our guests over the years. Then, I look at how I can bring a fresh twist to these traditions, whether through innovative presentations, seasonal ingredients, or modern techniques that enhance the dishes without compromising their authenticity. It’s about balancing tradition with innovation, ensuring every dish reflects our family’s heritage while offering something exciting and relevant for today’s diners.
What is one iconic dish at The Brilliant that you feel perfectly represents the soul of Punjabi cuisine?
One iconic dish at The Brilliant that truly captures the soul of Punjabi cuisine is my grandfather’s heartwarming masala chicken, my dad’s favourite. This dish embodies the warmth and richness of our culinary heritage, with a family recipe that has been passed down through generations. Prepared with a blend of spices and slow-cooked to perfection, it delivers a taste that brings our guests right to the heart of Punjab. Each bite of this dish is a tribute to tradition, care, and the love that defines Punjabi cooking, and it has become a cherished favourite among our diners.
How has working alongside well-known chefs, like James Martin, impacted your own culinary philosophy or techniques?
This has surely played a huge role in enhancing my culinary journey. The exposure for shows like this are immense and what inspires me most is the number of fans the show has and how encouraging and supportive they all are. Me and dad have been on Saturday Morning with James Martin over 20 times now and honestly it gets better each time. James is not only a true professional in his field, but he has also become a great friend. I look up to James as a chef and filming with him and the crew there is never a dull moment. What really intrigues me is to watch other professional chefs cook and how their techniques and methods differ. Gordan Ramsay has been to the restaurant twice now and again, I find him very encouraging and supportive. From the first day I met him, he told my dad that I would go a long way. I cherish those words and salute him for all he has done for our industry.