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A childhood spent moving around India, thanks to his army family, opened Marut Sikka’s eyes to the great depth and diversity in Indian cuisine. “Food here changes every 20km,” he says.

A restaurateur, food writer and television host, Sikka is on a mission to elevate standards when it comes to Indian produce. “India is evolving,” he says. “There’s not really a legacy of restaurant food beyond simply meat or vegetables in a green, red or brown gravy. But in private kitchens, housewives have always ground their own unique spice mixes. My life’s goal…



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