Varinder didn’t train as a chef. This isn’t that kind of story.

She started cooking when our twins were born.

Our food comes from a mixed-heritage, vegetarian household rather than a “fusion” concept.
One of us is Iranian, the other Indian, and we were both born and raised in the UK, where these traditions first met around our own table.

At home, and in the restaurant, we don’t combine cuisines into single hybrid dishes; we place them side by side as they are cooked in our family kitchen— Iranian rice with Indian vegetable dishes, Persian yoghurt and salads alongside Indian breads and spices.