Interview with  Maunika Gowardhan

1 Introduction

Interview with Maunika Gowardthan

Introducing Maunika Gowardhan chef & author. Originally from the vibrant city of Mumbai, she has made her home in the UK. Her culinary journey revolves around creating and sharing traditional Indian dishes enriched with exciting flavours and ingredients that beautifully encapsulate her rich upbringing and cultural heritage.

In her approach to cooking, Maunika embraces simplicity and allure, using a harmonious blend of earthy spices, fresh herbs, and time-honoured Indian flavour profiles. Her culinary creations are designed to be accessible, drawing inspiration from recipes rooted in diverse communities across India, many of which have been cherished traditions within her own family for generations.

With a career spanning over a decade, Maunika’s passion for authentic flavours and traditional cooking techniques has allowed her to present a fresh perspective on Indian cuisine. She strives to foster cultural understanding between the East and the West through cookery events, books, media features, television appearances, and engaging social media presence.

Her 2021 release, “Thali,” has garnered well-deserved recognition, with features in prominent publications such as The Telegraph, Olive Magazine, and the Mail on Sunday’s You magazine. In March 2022, the Waterstones Jamie Oliver Cookbook Club honoured it as the Book of the Month. Maunika Gowardhan is also the accomplished author of “Indian Kitchen,” which has further solidified her reputation as a leading authority on Indian cuisine. In May this year, Maunika published her latest book, “Tandoori Home Cooking”, bringing the flavours of the Tandoor to the home kitchen.

2 Interview

Hi Maunika

Welcome to the Mayfair Foodie, and thank you for your time today.

Can you tell us about your journey into the world of cooking and how you became a chef and author?

I started out as a private chef and through word of mouth. Cooking and writing about regional Indian cooking has always been at the forefront of my work. Which has shaped my trajectory in indian cooking.

As someone who was born & raised in Mumbai, a city known for its diverse cuisine, have these influences shaped your cooking & the dishes you create?

Absolutely! I grew up eating Maharashtrian food at home, my neighbours were Sindhi, Bohri and we had many Gujarati, Parsi family friends so a lot of my upbringing was always diverse with the dishes we ate and what we cooked too. My grandmother always hosted the best dinners in the 1960’s in Bombay so the menu was always a reflection of what the city represented. Its something I hold dearly today too when cooking for work and pleasure

Your latest book, Tandoori Home Cooking, brings recipes from cooking in the (Tandoor) clay oven; how have you replicated those flavours into your recipes cooked in a standard kitchen?

Making recipes accessible for home cooks has always been my aim. With clever marinating techniques, use of spices and also the little hacks I have shared in the book for a smoky wonderful flavour for dishes are what bring tandoori cooking at the forefront. The recipes themselves are over 50-60 years old and many of them have been cooked for generations. Its not enough to tokenise tandoori cooking with 1 or 2 recipes. There has never really been a book on Tandoors and this is a definitive guide for it.

Some of your recipes from the book are showcased in Fortnum & Masons; how did the collaboration come abou

I’m thrilled at the collaboration! And to see how well received it has been. Tandoori Home Cooking has vibrant recipes, full of flavour, texture and warmth. Fortnum & Mason have been able to replicate that all across the deli counters, and it has been a joy to see the recipes so visually appealing which is all thanks to the chefs and team. 

I was told by an owner of a famous Indian restaurant that the Thali should be a complete meal, a balanced dish that is healthy & nutritionally complete. As the author of the best-seller “Thali”, can you explain more?



A thali is a complete culinary experience for visual and flavour appeal. From grains, pulses, dairy, wholemeal breads, vegetables including stir fried dishes, curries, pickles and salads. Use of spices in Indian food has been key and a Thali helps balance all these flavours, textures with every mouthful.

How do you balance your role as a chef, author, and educator, and what keeps you motivated to continue sharing your passion for Indian cuisine?

It sounds like a cliché but its undoubtedly my love for Indian cooking, learning, reading, cooking and writing that keeps me going. I could spend a lifetime in food and still not have known everything there is about the sub continent. With changes in trends, food, ingredients and content we consume every few months/ years the one solace that has always kept me going is the depth, consistency and knowledge indian food brings to a wider audience. And I dont think that will ever fade. 

What upcoming projects or culinary adventures can we look forward to reading about in the future from you?

So many exciting events coming up which I will be announcing soon also lots more book events, cookery demos and a full diary of cooking from now until early next year! 

Finally, we have a feature on our website where I replicate (well, try) a dish from a restaurant or chef. What recipe from your repertoire would you recommend for me to cook?

Rajasthani Khade Masala ka Murgh– Stir fried chicken with whole spices and green chillies. One of my favourites from my book Thali. As we come into winter it is most definitely the sort of comfort food we yearn for. Happy cooking!

Thank you so much for your time, Maunika; I’ve enjoyed our chat and finding out more about you and your passion for Indian cuisine. Thank you for bringing your recipes to life via your books, social media and cookery classes.

I’m already looking forward to following your recipe for Khade Masala ka Murgh it looks so good, and I will be posting my attempt  and recipe on our website soon,

I look forward to speaking to you again soon.

You can follow Maunika on Instagram @cookinacurry and via her website.

3 Books

Thali by Maunika Gowardhan (Hardie Grant, £22), Photography © Sam A. Harr

Follow Maunika on Instagram @cookinacurry or on her website

If you love Indian cuisine, you might want to look at our guide to Indian restaurants in Mayfair.

Maunika Gowardhan recipes

Maunika Gowardham Vegetarian recipes

Maunika Gowardhan Wikipedia