In my kitchen

How old were you when you started to become interested in food?

Around 10 years old – I lived with my Grandma in Pardi, a little village in Gujarat. She was a farmer and grew all her own food. We used to make lunch and dinner before I went to school – we would get up really early! I would say to her, “can I try this?” and she would let me make chapattis. By the time I was 11, I was making two meals every day for my Grandma, my sister and my two aunties.

What was the first dish you ate which made you want to make it?

Aubergine and pea curry. The vegetables were grown on the farm, and I loved to pick them and bring them back to the kitchen. We always ate it with chapatti and rice – we still do! It’s called renghan and pea and it’s on the menu at Prashad.

Who was your mentor in the kitchen?

Well, my grandma was the first person who inspired me of course, but my mum is a very good cook and she influenced me too, when I was a bit older. My parents lived in Zimbabwe, they ran a string of shops, they were very successful, and they came back to India many times, so I would cook with my mum then.

When did you think you might be able to make a living out of cooking?

For 12 years, I was a housewife – my husband was working as a motor mechanic at a garage down the road here, and my eldest son Bobby would say to me every day “Mum, when are you going to open a shop? Your food is so good!” so we opened a takeaway about 20 years ago, selling samosas, onion bhajis and potato balls. For many years, I was the only one round here selling take- out Indian food. I started taking catering orders and some days would make 2,000 samosas! We began to cater at the Mela and one year fed 10,000 people in one weekend. Seven years ago we opened the restaurant and we’re happy to say that you have to book now before you come!

What’s your secret ingredient?

My mum still sends me red chillis called Resum Patthie from India. They arrive every month by post. They’re not too hot, not too mild but have an intense flavour. I make my own garam masala too.

What’s been the highlight of your cooking career?

We were very pleased to have been chosen to compete in Gordon Ramsay’s Best Restaurant; we’re so small, only 25 covers, so we didn’t think he’d pick us. But it was a fantastic experience and we came second so it was a big achievement for us. But honestly I would say that the best thing is that I’ve been able to work closely with my family, and now my daughter-in-law Minel is in the kitchen with me. To spend time with your family – working or not – is the most important thing.