Well where do I start?

By profession I am a qualified certified accountant with almost 15 years of experience in media.

Ever since my daughter was born I used to day dream about how I could move away from my ‘office job’ and into what I really love to do – 'COOKING'

For me, along with my family, travelling and listening to music, cooking is the thing I love most in my life. Food brings people, different cultures and communities together, hence cooking for my family and friends is my way of showing love for them.

Although I'm a busy working mum of two, I always find time to prepare home cooked meals, as I find that you can really taste the difference and there is something satisfying and therapeutic about making them.​

So for my New years resolution for 2017, I set up Anita's Kitchen, became a Food Presenter (Leiths School of Food and Wine) and a Food Revolution Ambassador.

My Roots!

​​My ancestral roots are from Kutch, a western district of Gujarat in India, hence my food reflects simple, but nutritious, one-pot meals, and rotla’s made with millet or sorghum. This is the type of food we Kutchi’s love to eat without spending hours in the kitchen. ​​

Given that we all live a busy lifestyle, I love the simplicity that comes from cooking meals which can be whizzed up in thirty minutes to an hour midweek with just the ingredients  in your pantry.

On weekends I might show off my Kenyan roots and go with my mum’s style of cooking, making very Kenyan dishes.

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Mogo (cassava) - Being one of the staple foods I grew up with, I’d just boil and bake it  in the oven in olive oil and depending on what I fancy I might make it into a curry with coconut milk or just add some peppers, chilli powder and lemon and eat it as a snack.

Bateta Vadas – My kids love these as a burger. I simply layer with garlicky red chutney, green chutney made from fresh coriander and tamarind sauce in a bun topped with spicy chickpea noodles.

Masala Chips – Did I mention chips!!! Yes baked not fried. Tossed in thick tomato sauce almost like spicy tangy ketchup.

My favourite of all dishes is Githeri highly nutritious and filling - my spiced up version is made with corn kernels, mixed beans and peanuts, eaten with chapattis or by itself.

We Kenyans love maize or should I say corn!!! Another favourite of mine is corn on the cob in spiced tomato sauce, peanuts and coconut, which reminds me of my after school snacks sold by the street vendor at the school gates. The freshly roasted corn on the cob on a make shift charcoal grill sizzling in chilli and lemon was too die for!!!!

These are just a few, the list just gets bigger once I start reminiscing of Kenya.
All these to be enjoyed with a hot cup of Masala Chai which makes my weekend that extra bit special.

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