Chef Anjula Devi, Manchester United, Indian food

LIVINGLIVING

CURRIED AWAY

Using a no-nonsense teaching approach, knowledge and clear

kitchen-speak, Anjula Devi has successfully taught two of Manchester

United's classically trained chefs how to cook traditional Indian food in

the stadium's kitchens, from scratch last season.

FOOD

REPORT

C

hef Chef Anjula Devi,

best known for her

extensive knowledge of

spices, recently secured

her second season as

consultant chef on Indian cuisine at the

world's biggest football club, Manchester

United. The respected food writer and

author has been working alongside

Executive Chef James Tagg to create

delicious curries and appetisers on home

match days, catering for the more than

6,000 football fans who enjoy hospitality

and executive catering at Man Utd's

grounds at Old Trafford.

"Cooking has always been my

passion," Devi explains, "But to now share

that passion on such a huge stage is an

amazing opportunity. I have already learnt

so much from the Man Utd catering team

about cooking on such a large scale, but

hope I've also shared some of my spice

knowledge with the other chefs too."

Empire of the senses

This season she has played an

attacking role by introducing complex

and speciality dishes, aiming to create

scoring opportunities for Man United's

chefs to further their knowledge of Indian

cuisine with no obstruction. Chicken tikka

masala off the menu as Devi introduced

an array of authentic Indian food, much

of which was plant based. Okra, black

lentils and vibrant al dente vegetables

were used, instead of stereotypical Indian

restaurant recipes. Devi planned to raise

the guests' interests to fever pitch levels

by introducing Sri Lankan and Burmese

curries as well as refreshing, vibrant

www.anjuladevi.com

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