Photo: Chef Nigar Parvin brings more than 35 years of culinary experience to British Indian restaurant cuisine, combining tradition, travel, and teaching to inspire confident home cooks.

The Curry Was Never the Secret—Understanding It Was

Chef Nigar shares how decades of restaurant experience, global travel, and teaching inspired him to demystify British Indian restaurant cooking, empowering home cooks through knowledge, tradition, and confidence.

Some culinary journeys begin in professional kitchens. Others begin much closer to home—with a family tradition, a cherished memory, and a single meal that sparks a lifelong passion.

For chef, recipe developer and food writer Nigar Parvin, that journey began with her grandfather’s Friday-night curries. Inspired by the flavours and stories he brought home from India after serving there during the Second World War, she developed an enduring fascination with Indian cuisine. By the age of 14, she was already working in an Indian restaurant, eager to understand the techniques, traditions and craftsmanship behind every dish.

More than three decades later, that same curiosity continues to shape everything she does.

In this exclusive interview, Nigar opens the doors to the fascinating world of British Indian restaurant cooking—a cuisine enjoyed by millions yet often misunderstood. While many home cooks believe authentic curry-house flavours are impossible to recreate, she challenges that perception, revealing that success lies not in complicated recipes, but in understanding the foundations: preparation, organisation and technique.

Her books have earned a loyal following because they do far more than present recipes. They teach readers how to think like a professional chef, breaking down restaurant methods into clear, approachable steps while exploring the history, evolution and cultural significance of Britain’s beloved curry houses. Whether discussing mother sauces, spice blends or the workflow of a professional kitchen, Nigar’s mission is to replace intimidation with confidence.

Her expertise has been shaped not only by decades in restaurant kitchens but also by extensive travel across India, Malaysia, Sri Lanka and beyond. Having explored almost 70 countries, she has sought out traditional cooks, street-food vendors and local artisans whose recipes have been passed down through generations. Those experiences have reinforced a philosophy that great cooking is built on respect for ingredients, consistency, patience and a willingness to keep learning.

Throughout this conversation, Nigar reflects on the lessons she has learned from teaching cookery classes, competing in prestigious culinary competitions, writing bestselling books and cooking for internationally renowned artists. Yet despite her achievements, what shines through most is her generosity as a teacher and her belief that anyone can create exceptional food with the right guidance.

This is more than an interview about recipes. It is a conversation about curiosity, craftsmanship and culture—a reminder that food tells stories, preserves traditions and connects people across generations.

We hope Nigar’s story inspires you to look beyond the finished dish, embrace the joy of learning and discover the remarkable depth of British Indian restaurant cuisine through the eyes of one of its most passionate advocates.

Highlights

• Started working in an Indian restaurant at just 14 years old.
• Has dedicated more than 35 years to mastering Indian cuisine.
• Has visited almost 70 countries exploring traditional food cultures.
• Lived in Malaysia for five years, deepening his understanding of South Indian influences.
• Author of ten books on Indian cooking.
• His latest book contains 100+ authentic British Indian restaurant recipes.
• Believes restaurant-quality curry is achievable for anyone through preparation and understanding.
• Has cooked for Sting, Paramore, Wiz Khalifa, and A$AP Rocky while touring.
• Competed in prestigious culinary competitions, including the Culinary World Cup and UK Curry Championships.
• His cookery classes regularly sell out.
• Believes understanding techniques is more valuable than memorising recipes.
• Continues to discover new regional Indian dishes after three decades of study.

Your website opens with the line “Cooking is an act of love.” How do you hold onto that sentiment during a slammed Saturday service at Stoke Place Hotel, when the tickets are endless and the pressure is at its peak?

People often imagine love as something gentle and calm, but in a professional kitchen it also means commitment, discipline and respect. During a busy Saturday service, there isn’t much time to stop and reflect, but every plate still represents someone’s celebration, family dinner or special memory. That thought keeps me grounded.

Pressure is part of our profession, yet I believe consistency comes from preparation and teamwork rather than panic. When every chef communicates, trusts one another and focuses on the details, the kitchen moves almost like an orchestra. Even during the busiest service, I remind myself that every dish leaving the pass carries my name and my standards. Cooking with love doesn’t disappear under pressure—it becomes the reason I push myself to maintain quality no matter how busy the service becomes.

You hold an MSc in Data Science & Analytics from Royal Holloway — a world away from the pass. What prompted the leap into professional kitchens, and does that analytical background ever give you an unexpected edge behind the stove?

Many people are surprised by my background, but to me the transition was completely natural. Data Science taught me how to analyse problems, recognise patterns and make informed decisions. Cooking satisfies a different part of my personality—the creative side—but the two disciplines complement each other more than people might expect.

In the kitchen, organisation, timing and precision are everything. My analytical training helps me manage workflow efficiently, minimise waste, optimise preparation and remain calm under pressure. Recipe development also benefits from this mindset because I naturally evaluate ingredients, techniques and flavour combinations methodically before refining them through experience and instinct.

Ultimately, my Master’s degree gave me valuable analytical skills, but becoming a chef fulfilled my passion. Food allows me to create something that brings immediate happiness to people, and that is incredibly rewarding.

You spent time at the AA Rosette Caldesi in Campagna working alongside Giancarlo Caldesi. What was the single most important lesson — technical or philosophical — that he imprinted on your cooking?

Working with Giancarlo Caldesi was a defining chapter in my career. Beyond the technical knowledge, the greatest lesson I learned was that simplicity demands mastery.

It is easy to hide behind complicated techniques or excessive garnishes, but creating a beautifully balanced dish with only a handful of ingredients requires confidence, restraint and respect for the produce. Watching how every ingredient was treated—from preparation to presentation—reinforced the importance of allowing quality ingredients to speak for themselves.

That philosophy continues to influence my cooking today. Whether I prepare a refined European dish or reinterpret flavours from my South Asian heritage, I always ask myself one question: “Does every ingredient truly deserve to be on the plate?” If the answer is no, it doesn’t belong there.

You took home Silver for Street Food and two Bronzes at the British Culinary Championships. Walk us through competition day: the adrenaline, the dishes you presented, and what those medals represent to you personally?

Competition day is unlike any normal service. There is an incredible mix of excitement, nerves and determination. Every second matters, every movement is deliberate, and every decision has the potential to influence the final result. While the pressure is intense, it is also incredibly motivating because you are competing alongside some exceptionally talented chefs.

For me, those competitions were never simply about winning medals. They were an opportunity to challenge myself outside my comfort zone and measure my skills against national standards. The Silver and Bronze medals represent perseverance, countless hours of practice and the willingness to keep learning from every experience.

Perhaps the greatest reward was the confidence those competitions gave me. They reminded me that growth comes from embracing challenges, accepting constructive criticism and continuously striving to b

ecome a better chef. Those medals are milestones in my journey, but they are not the destination. They inspire me to keep learning, competing and pushing my own boundaries.

Your cooking seems to marry classical European technique with the flavours of your heritage. How do you navigate that fusion without diluting either side — and which dish on your menu best captures that balance?

For me, fusion should never be about mixing cuisines simply for the sake of being different. Every ingredient and every technique must have a purpose. I have enormous respect for classical European cooking because it teaches discipline, precision and an understanding of flavour. Equally, my South Asian heritage has given me an instinctive appreciation for spices, aromas and bold yet balanced flavours.

Rather than forcing the two together, I let them complement each other naturally. I often use European cooking methods while allowing carefully selected South Asian spices to enhance the dish without overwhelming it. My aim is always harmony, not contrast.

One dish that perfectly reflects this philosophy is my **Chicken Meatballs in Rich White Gravy**. The preparation and presentation are rooted in classical European technique, while the delicate use of aromatic spices and layered flavours reflects the cooking I grew up with. It tells my story on a plate—where tradition meets modern refinement.

Your signature Chicken Meatballs in Rich White Gravy and Scallops with Cauliflower Purée are beautifully distinct. Where does a new dish begin for you — with a memory, an ingredient, or a technique you want to master?

Every new dish begins differently, which is one of the things I love most about cooking. Sometimes it starts with a childhood memory—a particular aroma or family recipe that stays with me. Other times it begins with discovering an exceptional seasonal ingredient or wanting to perfect a technique I’ve admired.

I spend a great deal of time thinking about balance. I ask myself how the flavours will interact, how the textures will complement one another and whether every element contributes something meaningful to the final dish.

I rarely create a dish in a single attempt. It often goes through several versions before I feel it truly represents my standards. I believe the best recipes are developed through patience, curiosity and the willingness to keep improving.

The professional kitchen is still a male-dominated space. Have you faced moments where you had to prove yourself twice over, and what advice would you offer young women considering a culinary career today?

Professional kitchens are becoming more diverse, but there are still moments when women feel they have to work harder to earn the same recognition. Early in my career, I realised that the best response wasn’t to argue—it was to let my work speak for itself.

Every challenge strengthened my confidence and reinforced my determination to keep learning. Today, I focus on consistency, professionalism and maintaining high standards regardless of who is watching.

My advice to young women is simple: believe in your abilities, never stop learning and don’t allow anyone to define your limits. There will always be obstacles, but resilience, discipline and passion are far more powerful than stereotypes. If you truly love cooking, don’t let fear prevent you from pursuing your dream. The industry needs more talented women bringing their creativity and leadership into professional kitchens.

You’re running a growing platform with 80+ original recipes while working full-time as a Chef de Partie. How do you carve out the energy for recipe development and content creation, and do the two roles ever bleed into each other?

Balancing a full-time kitchen role with recipe development certainly requires discipline and careful time management. Most of my recipe testing happens during my days off or late evenings, when I can slow down and experiment without the pressure of service.

Interestingly, the two roles constantly inspire one another. Working in professional kitchens exposes me to new ingredients, techniques and flavour combinations that often become the starting point for recipes on my platform. At the same time, developing recipes for home cooks reminds me that great food doesn’t need to be overly complicated.

My goal has always been to bridge the gap between restaurant-quality cooking and home kitchens. I want people to feel confident enough to try techniques they once believed were only possible in fine dining. If my recipes encourage someone to cook more often or discover a new passion for food, then all the extra hours are worthwhile.

A scallop dish with cauliflower purée and dill oil looks restaurant-grade, yet your ethos is about making cooking “approachable and enjoyable.” What’s your secret for translating professional technique into something a home cook on a Tuesday night can actually attempt?

I believe the biggest misconception about restaurant cooking is that it has to be complicated. In reality, great cooking is built on understanding a few core techniques and using quality ingredients well.

When I develop recipes for home cooks, I ask myself, “Can someone realistically make this after work with ingredients they can find locally?” If the answer is no, I simplify the process without compromising the flavour. For example, I break complex techniques into manageable steps, suggest practical alternatives where appropriate, and explain the “why” behind each method. Once people understand the purpose of a technique, they gain confidence to experiment.

Cooking should be enjoyable, not intimidating. If I can help someone prepare a dish that looks elegant, tastes delicious and brings their family together around the table, then I’ve achieved my goal.

You speak Hindi and Bengali, and your flavours clearly draw from South Asian roots. Are there dishes from your family table that you’ve never put on a restaurant menu but still cook for yourself?

Absolutely. Some of the most meaningful dishes I cook are the simplest ones—recipes that remind me of home and family. They may never appear on a fine dining menu, but they hold tremendous emotional value.

Traditional Bengali fish curries, slow-cooked lentils, fragrant rice dishes and comforting vegetable preparations are foods I return to whenever I want a sense of home. These recipes carry memories of family gatherings, celebrations and everyday meals shared with loved ones.

Although I don’t recreate them exactly in professional kitchens, the flavour profiles and techniques often influence my cooking. Those childhood experiences taught me that food is much more than nourishment—it is culture, memory and love served on a plate.

You’re currently Chef de Partie at Stoke Place Hotel under the Cairn Group. What’s the culture like there, and how is this chapter stretching you as a chef compared to your time in Bray or Windsor?

Every kitchen shapes a chef in a different way, and my time at Stoke Place Hotel has been another important step in my professional development.

The culture encourages teamwork, accountability and consistently high standards. Everyone understands that delivering an exceptional guest experience depends on every member of the brigade working together. That collaborative environment motivates me to keep improving every day.

Compared with my earlier experiences, this role has given me greater responsibility and challenged me to think beyond my own section. I’ve become more confident in managing service, mentoring junior chefs and maintaining consistency under pressure. Every new kitchen teaches something different, and I believe remaining open to learning is one of the most valuable qualities a chef can have.

You’ve worked in Rosette kitchens, won national medals, built a brand, and earned a Master’s degree — all before turning 30. What’s the ambition that still keeps you up at night: a cookbook, a restaurant, a teaching academy, or something else entirely?

To be honest, I hope my journey is only just beginning.

Owning my own restaurant is certainly one of my biggest dreams—not simply to serve exceptional food, but to create a place where guests feel welcomed, inspired and connected through memorable dining experiences.

I would also love to publish a Cookbook that reflects my journey, combining classical European techniques with the vibrant flavours of South Asia in a way that is both approachable and inspiring. Teaching is another passion of mine. Whether through workshops, online content or mentoring young chefs, I want to share the knowledge I’ve gained and encourage others to pursue their own culinary ambitions.

More than awards or titles, I hope to leave a lasting contribution to the culinary world. If people remember me as a chef who respected tradition, embraced innovation and inspired others to cook with confidence and love, I will consider that my greatest achievement.

Be honest: has your data science brain ever led you to build an Excel spreadsheet for your spice rack, mise en place, or prep lists? What’s the most “analytical” thing you’ve caught yourself doing in a kitchen?

Well,I haven’t gone as far as creating an Excel spreadsheet for my spice rack—although I wouldn’t rule it out! My data science background definitely influences the way I think in the kitchen.

I’m constantly analysing workflow, prep times and efficiency. I often find myself mentally calculating how changing one step can save several minutes during service or reduce unnecessary movement around the kitchen. I also enjoy documenting recipe trials, making small adjustments and comparing results until I achieve the balance I’m looking for.

In many ways, cooking is a science before it becomes an art. Precision, consistency and observation are just as important as creativity, and I enjoy bringing those two worlds together.

If you were sentenced to cook only one of your signature dishes for the rest of your life, but you got to choose the kitchen playlist, what are you cooking and what three songs are on repeat?

I would choose my **Chicken Meatballs in Rich White Gravy** because it represents both my heritage and my culinary journey. It’s comforting, elegant and endlessly satisfying. Every time I prepare it, I find small ways to refine and perfect it.

As for the playlist, music is a wonderful way to keep the energy positive during long hours in the kitchen. My three songs would be:

Lose yourself –  Eminem

Viva La Vida – Coldplay

Perfect – Ed Sheeran

Those songs inspire me, help me stay focused and remind me why I love what I do.

What’s the most chaotic or bizarre thing you’ve ever witnessed in a professional kitchen that made you think, “I need to turn this into a recipe somehow”?

Every professional kitchen has moments that are unforgettable. One that always makes me smile was when a service became unexpectedly busy, and every chef instinctively switched into survival mode. Orders were flying in, pans were moving everywhere, people were communicating in short, rapid sentences, yet somehow every plate still left the kitchen beautifully presented.

After service, we all looked at each other and laughed because, despite the chaos, teamwork had carried us through. Moments like that remind me that kitchens are built on trust and resilience.

If I were to turn that experience into a recipe, I’d call it Controlled Chaos. The ingredients would be teamwork, communication, patience, resilience, a pinch of humour and plenty of passion.

One ingredient you think is wildly overrated, one you think is criminally underrated, and one you’d happily ban from every kitchen in the country if you had the power. Go.

Overrated: Gold leaf. It certainly creates visual impact, but it rarely contributes anything meaningful to flavour. Great food should impress through taste first, not just appearance.

Underrated: Fresh herbs. Ingredients like dill, coriander, parsley and tarragon can completely transform a dish when used thoughtfully. They add freshness, aroma and balance that people often underestimate.

Ban forever: Artificial truffle oil. Real truffles are extraordinary, but many synthetic truffle oils overpower a dish and mask its natural flavours. I believe ingredients should enhance one another rather than dominate the plate.