50 Great Curries of India

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Camellia spearheaded the group's third upmarket restaurant, Amaya, which opened in Belgravia in October 2004 and won a Michelin star in 2006. Camellia opened the Bombay Brasserie in London, in 1982, introducing regional Indian cooking to the UK for the first time, and changing the way Indian cuisine is perceived in Britain. We were interested,” says Namita. “We talked to chefs who were incredibly knowledgeable about the food of their region. We grew up being able to explain the difference between Jaipur lamb and Jabalpur lamb." Meanwhile, make the tadka. Heat the oil in a frying pan on a high heat, then add the mustard seeds and curry leaves. Cook for 30 seconds, until they begin to pop, then stir into the curry. Serve with rice and coriander to garnish. I first tasted pineapple curry atVeeraswamy, on Regent Street,London’s oldest surviving Indian restaurant. Camellia’s family owns Veeraswamy, and while this recipe differs from the restaurant’s, Camellia says there are similarities. Fruit curries are popular in Assam and along the westcoast of India. Camellia says she got this version from a Brahmin chef at the Taj hotel in Mangalore.

Bloomberg): Everyone seems to be giving up something for January. Even I am not drinking, though my diet doesn’t extend to a meat-free month. Namita Panjabi, her husband Ranjit Mathrani and her sister Camellia are the masterminds behind the award-winning Masala World restaurant group that specialises in authentic, regional Indian cuisine prepared by specialist chefs. Mathrani serves as chief executive and the Panjabis as group directors. Camellia was already part of the London scene having opened Bombay Brasserie in Kensington for Taj Group, itself a landmark Indian restaurant opening. Add the puréed coconut mixture and the coconut milk. Taste for seasoning and adjust the salt and sugar if necessary. Cook for 5 minutes or until preferred texture of pineapple is reached, Garnish with coriander leaves to serve. It became clear that our customers wanted us to dig deeper into these cuisines,” she says. “The British palate had become more sophisticated and the colonial theme and look had had its day. We turned Chutney Mary into a more modern restaurant. The style changed dramatically and - I believe - set the benchmark for all Indian restaurants that came after it.”For those who are forsaking pleasures of the flesh, I have a really delicious Indian dish where fruit is the star. Chef Camellia Panjabi’s pineapple curry, with coconut, is subtly spiced and refreshing. (Having said that, I also tried my own version with slices of pork.) The centre of gravity had also shifted eastwards, with the majority of Chutney Mary’s competitors choosing to base themselves within or at least near to the West End. Camellia paved the way for a raft of superstar chefs such as Atul Kochhar, Vivek Singh, Vineet Bhatia and Aktar Islam. Could acclaimed restaurants such as Tamarind and Cinnamon Club (2001), Benares (2003), or more recently Opheem (2018), Pahli Hill (2020) and Bibi (2021) have opened were it not for Camellia and her questioning, determined ways? Arguably not. Chutney Mary’s original look was based on the India of the 1920s and 1930s. There were murals depicting the British in India and even the titular Chutney Mary herself dining with British officers. Staff were garbed in uniforms that continued the colonial theme.

To make the masala, toast the spices in a dry pan until aromatic. Grind to a powder in a food processor or pestle and mortar, and then mix in the remaining ingredients.In 2001, she joined her family's restaurant company, Masala World, owner of Chutney Mary, Veeraswamy, Masala Zone and Amaya. Karan Johar reveals only 18 people were invited to Aditya Chopra and Rani Mukerji’s secret wedding: ‘I had to lie to my mother’ Mathrani believes his sister-in-law’s version of events is an oversimplification, and that he and Abraham - who would go on to found highly successful national French restaurant chain Chez Gérard - had discussed the possibility of going into the restaurant business long before his and Namita’s nuptials. Camellia Panjabi was born in Bombay. She read Economics at Cambridge and went on the become the Marketing Director in India’s most prestigious hotel group – Taj Hotels – known for spearheading new cuisines and culinary ideas in its Indian, Asian and Western restaurants.