I’m Sanjana, a 20 21 22 23 24 25 year old British-born Indian. A hybrid mix of Indian, East African and British, my cooking reflects my roots – a fusion of fabulous flavours brought together with a pinch of spice and buckets of passion.

 



K.O Rasoi (pronounced K. O. RAsoy): a perfect balance of flavour on two ends of a weighing scale. On one side sits Kalidas Parmanand Modha and on the other sits Odhavji Haridas Thanky – two top East African chefs and my beloved grandfathers. This place was created for them and their knockout food.

K.O Rasoi (‘rasoi’ from the Gujarati word for ‘cooking’) represents the harmony and togetherness of the family in the form of cooking. I use this as a place of reflection upon what I cook at home. Inspired by the Indian and East African dishes my mum taught me to cook as a girl, I embark upon some weird and wacky experiments.



I hope to share with you the feelings of excitement I had when I rolled my first wonky chapattis with miniature kitchen utensils that looked like they’d been manufactured in toy town. I’d use my hot pink chapatti board and rolling pin to make terrible-tasting baby paratha, which my mum would cook and my pa would wolf down with gusto, whilst telling me I was a fabulous chef.

And that was all it took – I had discovered my love of Indian food. Forget your typical puff of glitter – for this strange little Indian Barbie, childhood was all about that magical cloud of chapatti flour.

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