Chetna Makan's culinary journey is a testament to her creativity and passion for food. Born and raised in Jabalpur, she relocated to the UK in 2004.
Though her initial career was in fashion, her deep-rooted interest in food and cooking, inspired by her mother's flavourful recipes, led her to explore a new path. What began as a relaxing pastime soon evolved into a full-fledged career and her meticulous yet imaginative approach to baking flourished, especially after her remarkable stint on ‘The Great British Bake Off’ in 2014.
Chetna has authored five cookbooks, starting with ‘The Cardamom Trail’, blending Indian flavours with Western baking. Her next book, ‘Chai, Chaat and Chutney’, explores Indian street food, while ‘Chetna’s Healthy Indian’ features quick and nutritious family meals. Her other books include ‘Chetna’s 30 Minute Indian’ and ‘Chetna’s Easy Baking’.
In an interview, she shares insights into her journey, the inspirations behind her books, and her ongoing passion for combining tradition with innovation in her culinary creations.
How do you curate such diverse food ideas, especially from the Indian subcontinent and Asia? Could you share the process behind writing these books and the inspiration that drives them?
I decided to write cookbooks focused on Indian food because I noticed many misconceptions about it. My first book was about baking, but I soon realised people needed a more realistic idea of what true Indian food is. For example, many thought Indian street food was limited to samosas and chaat. I also frequently got asked how I stay healthy while eating Indian food, which prompted me to write a healthy eating cookbook to show how we really eat. Each book was driven by a desire to correct misconceptions and provide a better understanding of Indian cuisine. For my research, I often drew inspiration from my family, friends, and personal experiences. Some books were inspired by my family’s recipes, while for others, like my recent "Easy Indian Vegetarian," I travelled to India to meet with home chefs and learn from them. Each book reflects a blend of my background and the insights gained from these interactions.
"Chai, Chaat, and Chutney," is a whole book dedicated to chaat. Could you talk more about the integral role chaat plays in Indian cuisine?
Actually, "Chai, Chaat, and Chutney" features chaat, but it isn't solely about it, the book covers a broad range of Indian street food. The subtitle, "A Street Food Journey Through India," reflects this wider scope. Many people assume Indian street food is limited to chaat, but it includes much more. There are patties, vada pav, and classics like corn on the cob with chili and lime, various rice dishes, and the famous missal pav. We've also included lesser-known items like the toast sandwich and the flavourful Charmin. In Kolkata, I discovered an array of street foods I previously thought were exclusive to restaurants. There, you find chicken lollipops, Kathi rolls, and chicken stew sold as street food. My goal with this book was to introduce readers to the diverse and amazing world of Indian street food beyond the usual chaat.
Could you tell us about your journey on the ‘Great British Bake Off’ and how it has influenced your cooking style?
I believe that ‘The Great British Bake Off’ was the beginning of my career in food, it wasn’t something I had initially considered pursuing. However, after applying, I was accepted immediately. Following the show and the success of my first book led to the opportunity for a second, and as the books continued to be well-received, I was able to write even more. I also started my YouTube channel after writing my first book, and it has been a rewarding experience. Through the channel, I can share not only the recipes from my books but also everyday cooking and aspects of my life at home. It’s been wonderful and engaging to introduce both Indians and non-Indians, including those born in the West, to diverse Indian flavours. My aim is to reach people outside of India and share the rich culinary heritage that might not be familiar to them.
What role do you believe Indian cuisine plays in expressing the country’s cultural identity and traditions? Additionally, why is it important to continue sharing this culinary journey?
I think food plays a central role in every culture, and it’s especially significant in Indian society. Personally, when I travel, the first thing I seek out is the local food. For Indians, food is not just a necessity but a vital part of daily life and culture. In India, food is a constant topic of conversation—we discuss what we’ll have for lunch during breakfast, and what we’ll have for dinner during lunch. We are always thinking about what to cook, what to make, and what to eat. Food is more than just a part of our culture; it’s deeply integrated into our daily lives and social interactions. Additionally, food has evolved significantly over time, drawing inspiration from various cultures and people who have come to India and contributed to our culinary landscape. Discussing our food and culture, especially the South Asian contributions to the UK, is crucial because it highlights the significant role we play in everyday society. It’s essential to acknowledge and celebrate these influences as they enrich and shape the cultural fabric of the UK.
