From The Curry Queen’s Kitchen: 5 Favourite Recipes by Dipna Anand

Dipna Anand is an award-winning chef, restaurateur, author, and educator known as the “Curry Queen.” She is the driving force behind her family’s celebrated culinary legacy, which spans more than 70 years. Dipna is renowned for championing authentic Punjabi cuisine while introducing it to modern audiences through restaurants, cookbooks, and cookery classes. A familiar television personality and guest chef, she is passionate about making Indian cooking accessible to everyone. Through her work, Dipna continues to preserve her family’s heritage while inspiring food lovers around the world.

In April 2025, Dipna and her family ushered in an exciting new chapter, transforming their legacy into The Brilliant Gastropub, located in Parkside Yard, Southall’s vibrant new hub.

Beyond her restaurants, Dipna is deeply committed to sharing her knowledge and passion for Indian cooking. She is the author of three successful cookbooks, showcasing a blend of Indian, British, and global cuisines. She also runs The Brilliant School of Cookery, where she teaches hands-on classes rooted in Punjabi culinary traditions.

Dipna shares five of her all-time favourite recipes, bringing the authentic flavours of her family’s culinary heritage straight to your kitchen.

5 Favourite Recipes by Dipna Anand

1- Butter Chicken Pasties

These are the best chicken pasties you will have by far. This one uses my unique chicken makhani recipe as the filling and then from that point onwards it’s quick, easy and even tastier. Enjoy these beauties.

Ingredients (makes 8-10)

• 300g butter chicken, cooked. ( Cut the cooked chicken into smaller cubes of 2cm and use less sauce and more chicken)
• 320g ready to roll puff pastry
• 1-1⁄2 tablespoons plain flour, for dusting
• 1 egg, cracked and whisked lightly with 1 tablespoon milk to make egg-wash
• 50g cheddar cheese, grated

Spices

• 1 1⁄2 teaspoons kalonji (onion seeds)

Method

1. If using the butter chicken recipe from the book, you will need to cut the chicken pieces into smaller cubes of about 2cm using a chef’s knife and chopping board. You will also require less sauce, so adjust accordingly
2. Pre-heat the oven to 180°C
3. Lay out the ready-rolled puff pastry onto a flat surface and dust with a little plain flour and flip over
4. Using a round cutter of suitable size, cut the circles from the pastry (I use a 10-12cm diameter cutter)
5. You will probably be able to make 6 at first from 1 sheet of pastry and then swiftly roll out the remaining dough to the same thickness using the extra dough (don’t handle it too much as the butter inside the pastry will start to melt) and make the additional circles. Use flour for dusting
6. You should have about 10 circles of dough or if your cutter is smaller/bigger this will of course differ
7. Brush edges of circle with a little egg-wash and spoon in about 1 tablespoon of butter chicken filling on one half of the circle and add a little cheddar cheese to top (keep filling about 2cm away from edge
8. Fold over the other half of circle to close the pasty, press down to seal the edges
9. Press a fork down onto the half circle edge to make a design
10. Brush with egg-wash over the top, sprinkle on a few onion seeds and lay onto an oven tray
11. Repeat this process for the rest of the pasties
12. Bake in the oven for about 20-25 minutes until golden and flaky
13. Dip in!

2- Crazy Corn Ribs with Charred Red Chilli Lemon

Juicy, buttery, spicy corn ribs infused with cumin, parsley and coriander. Now if that doesn’t sound crazy then I really don’t know what does. Not only are these corn ribs quick and simple to dish up but they are oozing with heaps of flavour and spice. Served with that charred red chilli lemon and magic masala crème fraîche, once you get going on these, oh well…good luck trying to stop!

Ingredients (serves 4-5)

• 4 large corn on the cobs halved (approximately 850g)
• 70g butter
• 3 cloves garlic, finely chopped
• 4 tablespoons chilli sauce of choice
• 1⁄2 lemon, freshly squeezed
• 1⁄2 teaspoon salt or to taste
• 1 lemon, into quarters for charred red chilli lemon
• 1 tablespoon fresh chopped coriander, garnish,

Spices

• 1 teaspoon roasted cumin seeds, slightly crushed
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley 1 teaspoon dried coriander
• 2 teaspoons red chilli powder
• 1⁄2 teaspoon chaat masala, seasoning and garnish
• 1⁄2 teaspoon red chilli flakes, garnish

Method

1. Boil the corn on the cobs for 6-8 minutes, strain and transfer to a chopping board using a pair of tongs, then cool slightly
2. Stand each of the cobs vertically on the board and, using a sharp knife, cut the corn on the cob in half straight down through its core. Carefully cut each half vertically into quarters (or if easier cut by placing core-side down) on the chopping board to form ‘ribs’. Repeat this process with the other cobs. Leave to one side
3. Melt the butter in a pan, add crushed roasted cumin seeds and garlic, and fry for a minute or so
4. Add chilli sauce, followed by smoked paprika, dried parsley, dried coriander, 1 teaspoon of the red chilli powder, half of the freshy squeezed lemon and salt, toss the ribs through this mix for 2-3 minutes (add more chilli sauce if desired)
5. Remove the ribs from the heat, stack onto your serving platter/plate
6. Sprinkle over some chaat masala, red chilli flakes and fresh chopped coriander
7. Serve with charred red chilli lemon and magic masala crème fraiche
   Method for charred red chilli lemon
8. Place the lemon quarters in a frying pan (skin side up) over a high heat. Cook for 3-4 minutes until charred to perfection on both of the fleshy sides
9. Remove from the heat and dip into the remaining teaspoon of red chilli powder to coat the lemon well with chilli
10. Serve with the corn ribs

3- Pappardelle Keema Bolognese

I am a huge pasta fan and if it’s a tomato pasta then it has to be a Bolognese for me. This pappardelle ribbon pasta pairs deliciously well with my simple Bolognese sauce, made with lamb mince. The flavour of the lamb infuses the tomato sauce so graciously and goes hand in hand with the thick textured pappardelle. Topped with some grated parmesan, you really cannot go wrong. For vegetarians, substitute the lamb mince with soya mince or an assortment of vegetables – or both.

Ingredients (serves 4-5)

• 5 tablespoons olive oil and extra to boil the pasta
• 3 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 1 green chilli, finely chopped
• 1 medium red onion, finely chopped 500g lamb mince
• 300g chopped tomatoes, tinned 2 tablespoons tomato purée
• 1 1⁄2 teaspoons salt and extra to boil the pasta or to taste 275g pappardelle pasta Water for boiling pasta
• 2 tablespoons parsley, finely chopped
• 2-3 tablespoons parmesan cheese, grated, optional

Spices

• 2 star anise
• 3 black cardamom pods
• 1 – 1/4 teaspoons cumin powder
• ¾ teaspoon coarse black pepper

Method

1. Heat olive oil in a sauté pan or saucepan
2. Add star anise and black cardamom, followed by garlic, red chilli and green chilli, sauté for 1 minute
3. Add red onion and cook for 2-3 minutes until they begin to develop some colour
4. Add lamb mince and break up whilst cooking using a wooden spoon, cook for 3 minutes
5. Add chopped tomatoes and tomato purée, cook for 30 seconds
6. Add cumin powder, salt and coarse black pepper and cook for 8-10 on a low-medium heat
7. Boil the pappardelle in some salted water with a tablespoon of oil until it is cooked al dente (firm to the bite), strain once cooked, leave to one side
8. The Bolognese should now be perfectly cooked, add parsley (adjust seasoning as needed), lower the heat
9. Add pappardelle to the Bolognese, mix well and cook the pappardelle and the Bolognese together for one final minute
10. Top with grated parmesan, serve and relish

4- One Pot Veg Pilau

A simple and delicious vegan Basmati rice dish that allows you to use your favourite vegetables all cooked up inside of one pot. A pilau uses the method of absorption when the rice, veg and spices are all cooked together so technically it’s quicker to cook. The difference between a biryani (there can be many types) and pilau is that a biryani is usually layered and can also comprise partially cooked rice and ingredients that are finished in a haandi or pot afterwards. Generally-well at least for me-a biryani is a layered spice dish which is moister, whereas a pilau is a one pot dry rice dish which is also very fragrant and aromatic. I love them both!

Ingredients (serves 4-5)

• 4 tablespoons vegetable oil
• 1⁄2 medium onion, finely sliced
• 11-1⁄2 tablespoons ginger and garlic paste
• 400g blanched vegetables of your choice (asparagus, chestnut mushrooms, broccoli, mixed peppers and cauliflower) 450ml water
• 2 teaspoons salt or to taste
• 380g Basmati rice, washed and soaked for 25-30 minutes
• 3 tablespoons crispy fried onions, garnish
• 2 tablespoons pomegranate pearls, garnish
• 2 tablespoons fresh chopped coriander, garnish
• Plain yoghurt to serve with, optional

Spices

• 11⁄2 teaspoons cumin seeds
• 2 small cinnamon sticks
• 5 black cardamom pods
• 1 teaspoon peppercorns
• 1 teaspoon cloves
• 2-3 dried bay leaves
• 1 teaspoon red chilli powder
• 2 teaspoons garam masala

Method

1. Heat oil in a saucepan, add cumin seeds, cinnamon sticks, black cardamom, peppercorn, cloves and bay leaves. Cook until the spices begin to sizzle
2. Add onions and cook for 1-2 minutes
3. Add ginger and garlic paste, cook for 2 minutes before adding mixed vegetables and red chilli powder to the pan 4. Cook the veg for 1 minute or so before adding water, salt and garam masala to the pan and bring to the boil (taste the water for seasoning, it should be a little over seasoned as the rice will require this for flavouring)
4. Once the water is boiling, drain the soaked rice and add to the pan
5. Cook the rice on a medium to high heat (stirring gently occasionally so the rice grains do not break), this should take 4-6 minutes
6. Once the water has almost been absorbed, lower the heat and cover the pilau with 2 small sheets of foil (inside of the pan) to completely cover the rice. Put a lid on the saucepan and steam cook on a minimum heat for 2 minutes
7. Switch off the heat and steam the pilau without any heat for 15 minutes so that it finishes cooking just in its residual heat
8. Uncover the pilau, lifting the foil and then using a spoon gently lift the rice from 4 sides of the saucepan using a wooden spoon to fluff the rice and shake it so it opens up, each grain should be separate and the rice fluffy and delicious
9. Garnish with dried fried onions, pomegranate pearls and fresh coriander
10. Serve with a raita or plain yoghurt

5- Sev Puri

This is my all-time most favourite Indian street food. The key in this recipe is to get all your prep done, and the rest is easy-peasy. It’s an absolute winner!

Ingredients (serves 4-5 as a sharing snack)

• 1 large potato, boiled, peeled, cooled, cut into 1cm cubes
• 1⁄2 teaspoon salt or to taste
• 28-30 (120g or so) chaat puris, flat (readymade or make your own)
• 1⁄2 medium red onion, finely chopped
• 1 large tomato, finely chopped
• 45g nylon sev or sev of choice
• 4 tablespoons mint chutney or minty yoghurt
• 4 tablespoons tamarind chutney
• 2 tablespoons fresh chopped coriander

Spices

• 1 teaspoon red chilli powder or to taste
• 1 teaspoon cumin powder
• 1⁄2 teaspoon plus 4 teaspoon chaat masala

Method

1. In a bowl, mix together the diced potato, red chilli powder, cumin powder, salt and ½ tsp. chaat masala, mix well together and leave to one side
2. Lay the flat puris onto a large plate or tray, not overlapping too much
3. Spoon about ½ tsp. of the spiced potato mixture on to the top of each puri (use your hands if easier)
4. Add some chopped red onion to the tops of each puri followed by chopped tomatoes
5. Sprinkle ¾ tsp. of chaat masala all over the puris
6. Sprinkle the sev onto the tops of each of the puris
7. Squeeze on a blob of mint and coriander chutney onto each sev puri
8. Squeeze on a blob of tamarind chutney too.
9. Garnish each sev puri with fresh chopped coriander
10. Top with more sev if you wish
11. Dig in to an Indian street food delight.

So, gather your ingredients, embrace the joy of cooking, and experience the vibrant flavours that have made Dipna Anand one of the most beloved ambassadors of Indian cuisine.

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.