Dipna Anand is a celebrated chef, restaurateur, author, and educator, renowned for her deep passion for Indian cuisine.
Known as the "Curry Queen" of the Indian culinary world, her family’s journey spans over seven decades, starting with her grandfather, who opened the first Brilliant Restaurant & Nightclub Hotel in Nairobi, Kenya, in the 1950s. Brilliant in Southall was founded by her father, Gulu, in 1975 and has recently clinched the prestigious title of 'Best International Kitchen' at the Hospitality Awards UK 2024. It has earned a reputation for excellence, attracting diners from around the world, including His Royal Highness the King.
In an interview with Asian Voice, Dipna opens up about her love for cooking, her family's legacy, and the story behind Brilliant.
What sparked your passion for Indian cuisine? Can you share your earliest memories of cooking?
I was born and raised in a family of chefs and restaurateurs, which was truly fortunate as it gave me a deep-rooted connection to food from the very beginning. By the time I was born, my dad already had a restaurant in Southall and was there 24/7. My mom was also actively involved and I was lucky to have the best of both worlds. I learned restaurant-style cooking from my dad and homestyle cooking from my mom. As a child, I would watch my mom in the kitchen. She’s an incredible cook, though she can’t cook much now due to Parkinson’s. On the other hand, my dad gave me invaluable insight into the restaurant industry. It was a blend of these experiences that shaped me. I went on to study food technology in college and later pursued a degree and master’s in hospitality and catering. While completing my master’s at the University of West London, I began teaching Indian cooking, which led to the opening of my cookery school in Southall. From there, things naturally progressed, culminating in the launch of my first book. It’s incredible how each step fell into place.
You’ve been hailed as the “Curry Queen". How did that title come about, and what does it mean to you?
During the lockdown period, I began sharing recipes on social media and my following skyrocketed. People truly started appreciating what I do, eagerly waiting for me to release a new recipe every day during that time. What they cooked often depended on the recipes I shared. That period became a defining moment, and I believe that's where the "Curry Queen" title originated. It gained traction on social media, with people praising my recipes and newspapers dubbing me the "Curry Queen." It’s a title that I cherish, but it also carries a sense of responsibility, a standard to uphold. This title keeps me motivated and inspired, knowing how much people rely on me—for recipes, advice, ingredient tips, and ideas for their next meal.
‘Brilliant’ has a history of three generation. What does it feel like to be part of such a legacy?
My grandfather started the first Brilliant restaurant and nightclub hotel in Nairobi, Kenya, in the 1950s. It's an overwhelming feeling to be part of such a remarkable legacy. As I often say, we had a head start—my grandfather laid a strong foundation for us to build upon. While people often commend me on my achievements, I always acknowledge the incredible groundwork left by him.
For us, it's about living up to the high standards and reputation he established while bringing our own innovations to the table. My dad often describes Brilliant as a "big ship" and says, "It’s now your and your brother’s responsibility to steer it in the right direction." That responsibility is something we hold very close to our hearts as a family.
Can you share a bit about your experience cooking alongside your father?
During lockdown, we spent a lot of time cooking together, and my father is someone I deeply admire. He's my role model and we have a playful dynamic. These days, we cook together regularly on ITV, and it’s become something fans truly love. If I ever appear on the show without him, I get a flood of messages asking, “Where’s Dipna’s dad?” People say it’s just not the same without him. It’s heartwarming to see how much they appreciate our father-daughter duo, and I think that connection resonates with viewers. Cooking with him is always a joy. In fact, I feel like I’d be a bit lost doing TV segments without him now. Our banter on the show is something people really enjoy—if I suggest adding an ingredient, he’ll often disagree and say, “No, not yet!” That playful back-and-forth seems to strike a chord with viewers, as it reminds them of their own relationships with their parents. It’s been a wonderful experience, and I feel so grateful to share this journey with him.
As an ambassador of Indian cuisine, how do you see its global appeal evolving?
I definitely believe Indian cooking is here to stay. When the late Queen declared curry her favourite dish, it became a national symbol. Britain is known as the curry capital of the world, with over 30 different regional varieties of Indian cooking available. While Bangladeshi restaurants dominate, the diversity of Indian cuisine in the UK is something to be proud of. Globally, Indian cuisine has also become a staple—wherever you go, from Copenhagen to anywhere else, you're bound to find Indian restaurants. People all over the world love curry, and we’re fortunate in Britain to have so many options to choose from.
