Beyond The Curry House
Chef Nigar shares how decades of experience, global travel and professional kitchens inspired him to decode British Indian restaurant cuisine and empower home cooks through practical knowledge and authentic techniques.
F or more than 35 years, chef, recipe developer and food writer Nigar has dedicated his career to understanding one of Britain’s most loved culinary traditions: British Indian restaurant cuisine. Through extensive travel, professional kitchen experience, teaching and writing, he has become one of the leading voices explaining not only how these iconic dishes are made, but why they have become such an important part of British food culture.
Speaking exclusively to Taste Asia magazine, Nigar explained that his mission has never been simply to publish recipe books. Instead, he has focused on helping readers understand the techniques, preparation and systems that professional curry houses have developed over decades.
He believes one of the biggest misconceptions surrounding British Indian restaurant cooking is that it is too complicated for home cooks. In reality, he says, the individual techniques are relatively straightforward once the foundations are understood. Success depends less on advanced culinary skills than on preparation, organisation and learning how the various components fit together.
That educational philosophy forms the basis of his books, which guide readers through mother sauces, spice preparations and kitchen workflows before introducing more than 100 authentic dishes. His aim is to build confidence, allowing cooks to understand recipes rather than simply follow them.
Nigar’s fascination with Indian cuisine began during childhood, inspired by his grandfather’s Friday evening curries. His grandfather had developed a love of Indian food while serving with the Royal Air Force in India during the Second World War, planting the seed for what would become a lifelong passion.
Determined to learn more, Nigar began working in an Indian restaurant at just 14 years old. Those early experiences introduced him not only to cooking but also to the importance of teamwork, consistency and the behind-the-scenes organisation required to run a successful kitchen.
His understanding of Indian cuisine deepened further through extensive travel across India and later by spending five years living in Malaysia, where the country’s large Indian community provided new perspectives on how culinary traditions evolve as they move across borders. According to Nigar, Malaysian Indian cuisine demonstrated how authentic recipes can adapt to local ingredients while remaining true to their cultural roots.
Having visited almost 70 countries, he continues to seek out traditional cooks and regional specialities wherever he travels. Observing roadside vendors, fishermen and local artisans has shaped his belief that exceptional cooking often comes from simplicity, experience and respect for ingredients rather than unnecessary complexity.
Alongside writing ten cookbooks, Nigar has built a reputation as a popular cookery teacher whose classes regularly sell out. He says one of the greatest rewards is watching beginners discover they are capable of producing authentic restaurant-quality Indian food themselves. He believes confidence grows naturally once people understand the principles behind the cuisine.
Competition has also played an important role in his career. Since entering professional culinary contests, including the Culinary World Cup and the UK Curry Championships, he has embraced the challenge of pushing his skills beyond everyday cooking. He describes competitions as opportunities for continuous improvement, requiring meticulous planning, creativity and resilience under pressure.
Away from competitions, Nigar has worked as a touring chef for internationally recognised artists including Sting, Paramore, Wiz Khalifa and A$AP Rocky. While many might assume preparing meals for celebrities is the greatest challenge, he says the real lesson came from the extraordinary teamwork, endurance and commitment required behind the scenes during demanding international tours.
Despite decades immersed in Indian cuisine, Nigar insists there is still far more to discover. He believes India’s extraordinary regional diversity ensures that every journey reveals new flavours, ingredients and techniques, making Indian food one of the world’s richest culinary traditions.
Through his books, teaching and writing, his ambition remains unchanged: to remove the mystery surrounding British Indian restaurant cooking and inspire more people to explore one of Britain’s most enduring and celebrated food cultures with confidence.
Source: Taste Asia magazine interview with Chef Nigar.
