With her vibrant cookbook All Dhal’d Up, this author brings big flavour,
bold ideas, and a playful approach to modern Indian cooking. We sat
down with her to chat about everything from cauliflower risotto with
whitechocolate (yes, really) to fantasy dinner party guests like Linda
Belcher and Anthony Bourdain. Along the way, she shared her thoughts
on updating traditional dishes, why Indian food deserves a spot in our
everyday meals, and the Neo Soul tracks that set the tone in her kitchen.
Pull up a seat – this Q&A is as warm, surprising, and spice-filled as the
book itself.
You talk about giving ‘the old world some fancy’. What’s one traditional dish you tried to modernise but found too sacred to change?
I don’t live in fear when it comes to food – it's personal and evolves with people. But I did feel a little apprehensive when I added bacon to dhal. I lived through the online criticism though!
What’s a food-related myth or misconception about Indian cuisine that you’d love to debunk?
People don’t bat an eyelid at Italian food or sushi as everyday meals anymore, and I feel Indian cuisine deserves that same space. It's not just for special occasions. Spices can be used from breakfast to dinner, making dishes Indian-ish at the very least.
What’s the weirdest flavour combination you’ve ever tasted?
I once had a risotto made with cauliflower and white chocolate. The chocolate wasn’t incredibly sweet, and it took some getting used to – but it actually worked quite well!
If you could invite three historical or fictional characters to a dinner featuring recipes from All Dhal’d Up, who would they be, and what would you serve them?
It’s my party, so I’m pulling up a few extra chairs…
First up, Linda Belcher from Bob’s Burgers. Linda is not a wallflower, and since this fantasy dinner party would be with complete strangers, you need a wild card. She loves a good tipple and has been known to say things like, “I’ve only had half of four bottles of wine.”
Next, Solah el-Walylly and her husband Ham. Solah wrote the foreword to my e-book Eat Glocal, and I’d love to meet her. These two are completely obsessed with food in an unpretentious, culturally fluid way – she has Bangladeshi roots, he’s Egyptian-Bolivian, and both were raised in the US. They really get modern, identity-rich food.
Anthony Bourdain, because… well, he’s Anthony Bourdain.
And Christina Mbakwa, one of the co-hosts on Trevor Noah’s podcast What Now? She has Nigerian heritage and speaks powerfully about representation.
For the dinner, I’d serve a spread of sharing plates – family-style dining is very me. We’d start with:
- Phudina Hummus with Griddled Zucchini
- Baked Turmeric Latkes with Whipped Feta
- Baked Veda with Carrot & Black Mustard Seed Raita
Then move on to mains like:
- Swiss Chard Paneer Palak with Almond Cream (served with parathas)
- Garam Masala Prawns with Cauliflower Purée and Tenderstem Broccoli
- Cauliflower Rice Lamb Biryani
Pickles are essential at my table, so we’d have Rainbow Crunchy Pickle and Green Chilli Pickle to add brightness and aid digestion.
And for dessert? Always necessary!
- Cardamom, White Chocolate & Sunflower Seed Blondies
- Pear and Curry Leaf Tart
- Inspired by Pavlova (p. 150) – always a crowd-pleaser.
If All Dhal’d Up had a soundtrack, what songs would be on the playlist?
My Spotify roundups say it all – I love Neo Soul. It’s a blend of traditional soul, R&B, hip-hop, jazz, and funk. The lyrics are thoughtful, the tempo is chilled, and it’s perfect for cooking.
Here’s what would be playing:
- Poetry in Motion – SiR & Anderson .Paak
- Woah – Snoh Aalegra
- Saltwater – Ivy Sole
- New Beat – Toro Y Moi
- Happy Man – Jungle
Kamini’s cookbook, All Dhal’d Up, is out now.
YOU MAY ALSO ENJOY
INK & APRONS | Q&A with ‘Freestyle Cooking with Chef Ollie’ author, Oliver Swart