As a home cook, recipe developer and flavour enthusiast with a background in nutrition and dietetics, Radhika Howarth’s love for food and cooking has been shaped by a lifetime of rich experiences. From her early days in the vibrant city of Kolkata to her childhood in the historic city of Gwalior, and later to the dynamic cultural hub of New Delhi, Radhika’s culinary journey has been one of exploration and discovery.
Since moving to the UK in 1990s, the British Indian television personality has been blending all these diverse influences into her cooking. After the launch of Radikal Kitchen seven years ago, the food consultant unveiled her inaugural cookbook in London last week. In this interview, the iGlobal columnist shares insights from her new collection that offers up 80 recipes connecting cultures and cuisines from around the world.
How was the idea of ‘Flavours Without Borders’ born?
‘Flavours Without Borders’ is looking at how flavours have evolved and have been influenced by our history. Through the 80 recipes in the book, I wanted to show the underlying theme of unity in diversity. The idea was to take one ingredient and cook it in three different cuisines, with this trio telling a story of the kind of culinary osmosis that binds all three dishes together.
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What was the process like of tracing this culinary journey?
I had the process in my mind for a long time. The research to make these connections was quite intense. I had charts all around in my workspace, where I had literally drawn out the Silk Road and historic trade routes. My nephew, who is studying classics at Oxford University, has been a huge resource and almost like a guide on this culinary tour around the world.
However, knowing the routes was one thing and deeply understanding the cuisines of these countries was a whole another process. I wanted to delve deeper than a very general understanding of commonalities of items such as flatbreads and samosas. So, I hope everyone will find this tour as fascinating as it was for me in curating it.
Who do you consider your influences in this rich culinary journey?
The book is dedicated to my mother, who is responsible for my curiosity and instinctive bond with flavours. I have been a foodie since childhood and remember how every time she would be in the kitchen, I would be right there watching her every move. And, I think what I observed over a period of time was how she used the same spices every day from her spice box to create a deliciously different dish daily. The other factor that has really influenced me is my own heritage – being half Punjabi, quarter Bengali and quarter Mangalorean.
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How does your first book reflect your personality?
I love food and I love feeding people. I love colours and I am a very energetic and enthusiastic person. So, for me this book is like a festival of flavours that I want everyone to enjoy.
*Info: ‘Flavours Without Borders’