Anjula Devi loves spices. Her book is all about spices and her speciality area which is Indian cooking. She personifies agelessness and health and is a firm believer in the power of food, especially spices. Lucky Manchester United have her advising as the club’s Indian Specialist Consultant Chef.
The early years
Growing up as one of eight siblings, I remember that we didn’t have a phone to call the doctor’s surgery and we never visited the local pharmacy. When any of our family became ill, the medication that we were given came from my father’s masala dabba (spice box). We were the first Asian family living on our road in Southall in the 1970’s. Occasionally we were stared at as we walked to school. One day one of our neighbours complained to the council about the smell of curry coming from our kitchen. As a result my father sprung into action which changed the course of our neighbourhood relationships.
Ultimately it was that incredible aroma and that great food which united us with the rest of our neighbourhood. My father was a great cook and we became popular and well-known for our Indian food. We were very lucky to have an amazing array of vegetables growing in our garden. A makeshift greenhouse with plenty of different herbs was also a great asset. I used to love travelling with my Dad on the 207 bus, which ran from Southall to Shepherd’s Bush Market, where we used to buy our spices, fresh fish and Indian vegetables.
My inspirational father
We didn’t really have much money, but we were always blessed with plenty of great food. By the age of 8, my Dad was teaching me about the incredible range of Indian spices which he had an encyclopaedic knowledge of. He taught me how to blend myriad different combinations of spices in my pestle and mortar. It wasn’t long before I could also roll out perfect rotis (chapattis) and cook up a really tasty bowl of daal.
Dad often providing the catering for wedding parties of up to 500 people. Some people actually set their wedding dates after checking on his availability to cater for their big day.
Over time I have learned as much as I could about the medicinal properties of our spices. Coriander seeds for hayfever, green cardamom for the digestive system and mustard seeds as an active anti-ager. Watching my colleagues and friends head for paracetamol or cough medicine, I would often always suggest an alternative remedy from the spice box.
Starting my own business
In 2010, I launched my own business, which included an eponymous cookery school and provided catering for Indian dinner parties. By that time, my Dad had sadly passed away. I grew up creating recipes with my Dad, who used to scribble many of them into an old scrap book. I know that he would have been very proud when, in 2017, my first recipe book, Spice for Life, was published. It was dedicated to him.
At the end of 2017, I took on what transpired to be my biggest professional challenge. I became the Indian specialist consultant chef for Manchester United. I felt really passionate about introducing the fans to traditional, tasty and wholesome Indian food. I launched a number of new dishes onto the menu, using a range of different Indian vegetables, lentils and pulses.
I am still running my cookery school and telling everyone about the incredible health benefits of spices through my social media platforms.
Starting my own food business has been a wonderful experience and an incredible journey. I have learned so much and met so many great people along the way. I would definitely encourage anyone who has a passion like mine to follow their dreams.
At the tender age of 56, I have still only taken antibiotics twice in my life.
You can find Anjula’s recipes on Instagram, @anjuladevi or buy her book, Spice for Life, or visit her website at anjuladevi.com
One of Anjula’s top tips for healthy living is her turmeric face mask:
Ingredients
1tsp gram flour (chickpea flour), 1/2tsp turmeric powder, 1tsp oats, 1tsp raw honey, 1tsp live yogurt, 1tsp fresh lemon juice
Method
Mix all the ingredients thoroughly in a small bowl. Place a layer of the mask on your face. Allow the mask to dry completely for 15 – 20 minutes before removing with warm water.
Photography Dan Jones
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