This is a very special interview. Apart from being family and dear to me, I have seen the progress in her cuisine and what she has been capable to achieve.
I am proud to present the famous chef Anjalina Chugani and her first cookbook Soul Spices.
BelleBarcelone: When you were a kid would you have predicted
that you would be a chef ?
Anjalina: Not at all. I always wanted and dreamed of
being a fashion designer and having my own magazine!
BB: What’s the weirdest thing that has happened to you during this
process?
AC: There’s been nothing too weird. I have met some odd people, but then
again, they probably think the same way about me.
BB: You were into design then writing and now in the gastronomy. How was
the voyage?
AC: The journey has always been exciting.. I’ve always been more
creatively inclined so it seems natural for me to change professions this way.
I was also a business english teacher for a long time between my fashion
designing and while I wrote my first book. Going into gastronomy felt really
natural and logical to me, for some reason.
BB: We all can see you love what you are doing and you are good at it.
How did the idea of the book came up? Is it only in Spanish?
AC: I enjoy writing so much. I always have. And since I started writing
my blog, then called Rainbowspoon, about 6 years ago, I realised I had a voice.
I enjoyed talking about food, describing it’s characteristics, how I felt while
tasting a certain ingredient or dish… I wanted to share things with people. So
the idea surfaced a few times but I wanted to gain more experience in my
profession first. It is primarily in Spanish, however I have included a whole
section of all the recipes and spice profiles in English too!
BB: What’s the journey from now on? After the book? Any plan on opening
your own restaurant?
AC: I’d like to travel around, with my book and do many more workshops,
private ones too and maybe work with the local activity centers. I’d love to,
someday, open my own co-working space, with other cooks like me, and perhaps
organise more events and create opportunities for young people to practice
their skills in the kitchen.
BB: What inspires you in your cuisine?
AC: SO many things, from the time of year, seasonal produce, natural
colours, I’m always inspired by colour, new ways to use spices, challenges and
types of ingredients that I normally don’t use, I enjoy experimenting with them
and seeing the outcome. And I’m constantly inspired by my children and my
memories.
BB: Any word of wisdom to someone who thinks he can’t cook?
AC: In my opinion, everyone can cook. It’s like telling someone they
can’t draw or sing. Each individual has their own style and perspective on
doing these things. If you think you can’t do something, like cook for
instance, then I’m afraid you haven’t made the effort, or have given up too
soon. It’s always about learning from your mistakes and being motivated to do
it differently the next time. I couldn’t
even cook rice 16 years ago!
BB: What do you think of the vegetarian cuisine? Is there a vegan &
vegetarian options to all your dishes?
AC: I love vegetarian cuisine! In fact, I eat more veg than I do meat or
fish I think! I was vegetarian for about 10 years while I was living in India.
I believe that it’s a healthy way to live however I also believe in balance. My
dishes are hugely adaptable to vegetarians. I focus a lot on those who, at
times, find it challenging to come up with new recipes themselves. And now I’ve
been trying to focus on vegan recipes too. It’s exciting!
BB: What’s your biggest dream?
AC: That’s tough because I feel like I’m living my biggest dream right
now. Professionally, I have been very lucky to have been able to pursue my
dreams and fulfil them step by step. And this is what is happening this very
moment!
Quickies:
BB: 3 Ingredients
in one dish? ( what could you prepare)
AC: Chilli Cheesy scrambled eggs: eggs, cheese and green chillies!
BB: Your favorite breakfast?
AC: That’s hard I have so many. Masala Dosas for sure and pancakes with
maple syrup and lots of crunchy bacon (so sinful, I know!)!
BB: Your favorite cuisine?
AC: Also a tough question. South Indian, and Indian in general.
BB: Your favorite dish?
AC: Chicken Biryani, Hyderabad style! My favourite vegetarian dish would
be anything with paneer!
BB: One ingredient you wouldn’t be able to cook without?
AC: Butter!
BB: One ingredient you wouldn’t cook with?
AC: Morcilla. (blood sausage)
Get her first cooking book Soul Spices here.
Draw something:
