Revelations: Dipna Anand, chef, author and restaurateur

We delve into the life and inner thoughts of a top chef. This week: Dipna Anand

What do you normally have for breakfast?

Usually just a bowl of cereal or a banana and a green tea. If I am on holiday, however, or feeling naughty on the weekend, it’s usually a fry-up or aloo paratha

What’s your favourite hotel?

JW Marriott in Mumbai

What is your favourite drink?

Fresh coconut water

What is your favourite food/cuisine?

Lebanese and Japanese, I love both equally

Which ingredient do you hate the most?

Hate is a harsh word but I dislike olives

Are there any foods/ingredients that you refuse to cook with? If so, why?

Just beef – I don’t eat beef for religious reasons

What irritates you most about the industry?

The chef and staff skill shortages and high labour turnover. It’s hard in the UK to find chefs and front of house staff for catering businesses, yet punters still expect the best food and service

What flavour combinations do you detest?

I do not like the taste of saffron or cinnamon

What do you always carry with you?

When going to a pop-up, I always take my cooking paddle – large flat spoons to cook with – when I use a bratt pan

Which person gave you the greatest inspiration?

My mum, who has Parkinson’s. She is a soldier who never gives up. Seeing her strength inspires me to further succeed in my field

Cast away on a desert island, what luxury would you take?

My mobile phone for socials and my masala box

What daily newspaper/website do you read?

None! Instagram and Twitter instead

Describe your ultimate nightmare?

Getting locked in a walk-in fridge or freezer as I can’t take the cold at all

Tell us a secret...

I may be getting married soon!