Anjula Devi has redefined what Indian cuisine can be—not just flavorful but also quick, healthy, and accessible. From her humble beginnings in Southall to her celebrated role as a consultant chef at the iconic Manchester United, as well as her work as an author and entrepreneur, her journey is a testament to her deep passion for South Asian culinary heritage. Known for her innovative approach, she has often been lauded for championing traditions while catering to modern tastes.
As we connected with the polymath chef, gearing up for the release of her much-anticipated book, 15-Minute Indian, we delved into her inspirations and culinary secrets behind her vibrant recipes—each one poised to transform home kitchens across the world.
Anjula’s love for cooking was nurtured in her childhood, where her father, an exceptional chef himself, played a pivotal role. “My father taught me to cook when I was 8,” she reminisced. “I remember how happy Dad made people with his food, which had both South Asian and Kenyan influences, as he was raised in Nairobi. He used to cater for huge Indian weddings of 500 people, and I was his ‘right-hand woman.’ People would check his availability before setting their wedding dates! I remember one day, the bride's father told my father his food was ‘fit for the Gods.’ I decided that I’d like to share the happiness of my father and mother’s food. I keep their memory alive with my Sunday story time on Instagram.”
Her culinary journey is nothing short of inspiring. Transitioning from running her own Indian catering company to becoming the culinary maestro at the legendary football club was a path paved with determination. “My driving force was the desire to share more of my father’s food with as many people as possible,” she shared. “Six thousand people sit down to eat inside the stadium on match day. It took tenacity and perseverance initially. After sending several emails to the Executive Chef, he finally agreed to see me. And the rest, as they say, is history. I am now in my seventh season. I’ve expanded the menu to include a range of authentic Indian dishes and taught many non-Indian chefs to cook delicious Indian food.”
With her one-pan recipe book 15-Minute Indian on the horizon, Anjula is excited to introduce readers to a fresher take on Indian cuisine. “I think that this book completely changes the dial on Indian food. It features over 90 recipes showcasing healthier food, which is created in 15 minutes. It’s a lighter and fresher approach to Indian cooking, with shorter ingredient lists and simpler methods.”
Juggling multiple projects successfully, the all-rounder says, “I have to mention 15-Minute Indian, which is still all-consuming as we approach February’s launch date. I’m currently working selectively with several great brands that match my beliefs and values. I always try to maintain a good balance in life—work and fun! I’ve learned over the years that life is too short, and family has always been so very important to me.”
Anjula Devi’s journey is a flavorful tapestry woven with love, tradition, and innovation. As she prepares to share her culinary secrets through her new title, she is set to inspire home cooks everywhere to embrace the joy of “flash cooking” while honoring their heritage. With each vibrant recipe, she invites us all to create and share the happiness that comes from good food—just as her father did so many years ago.
Speedy Seven with Anjula
If you could cook a meal for any player, who would it be, and which South Asian dish would you serve?
I would look for Man United legend Bryan Robson. He could choose the menu. My husband is his biggest fan and says he would happily come along to do the washing up!
A childhood favorite dish that continues to be your guilty pleasure?
A dish that always reminds me of my parents - saag with makki di roti
A South-Asian spice that you swear by and why?
I love blending spices, so a combination of cumin, coriander and fennel
If a biopic was to be made on you, who would you have portray you?
After giving this plenty of thought, I would love to play me!
A life lesson picked up from someone at Manchester United?
The former Executive Chef, James Tagg, insisted on unrelenting quality and simplicity. With Glaswegian humor, he would say, pointing at his head and then his feet, “Anjula, this is for thinking, and these are for dancing.”
How does Anjula destress?
I spend time with my dogs and go for long walks with my husband.
If Anjula weren’t a chef, she would be…
A comedian! My current challenge is that I only have enough material to remain on stage for 2 minutes. I’m working on it!
