When Parveen Ashraf was approaching her 50th birthday she decided enough was enough. She’d been working flat out for 10 years teaching cookery and catering for Indian dinner parties, but she still hadn’t achieved her dream - to host her own TV cookery show.
‘I’d tried so hard to get my name out there and show people what I could do, but I kept getting knocked back,’ explained Parveen, 53, a mother-of-three from Peterborough. ‘I’d written a manuscript for a cookery book but I couldn’t find a publisher. I also felt I was getting too old for TV and that maybe it was time to admit defeat.’
But when Parveen’s beloved mum Begum lay dying two years ago, she gave her daughter the strength she needed to carry on. ‘She told me how strong I was and made me promise never to give up,’ said Parveen.
‘She reminded me how I fought to survive as a baby. I was in an incubator for the first three months of my life and mum believed that is what made me so strong. The day after I made that promise to mum she died. I wouldn’t have achieved any of this without her.’
The result of that promise is a new ITV cookery show - Parveen’s Indian Kitchen - which starts on 20th January.
Over 10 episodes, Parveen will share her love of her native cuisine and hopes to demystify Indian cookery with her simple, easy-to-follow recipes.
Mother-of-three Parveen Ashraf, 53, (pictured) from Bradford revealed how a promise to her mother and battling a life-threatening tumour led to her new ITV cookery show
These authentic Kashmiri recipes have been passed down through the generations and Parveen’s mum is central to her love of Indian cooking.
‘My mum is my inspiration and taught me everything I know about food,’ said Parveen. ‘Growing up in Bradford as one of seven children, I watched my mum calmly produce amazing food for all nine of us every day.
'She was an incredible cook. She also taught me to put love into my food. She insisted that when you cook, the energy of the chef goes into the food.
'So cooking is the way I show my love for my family. If my daughter comes home upset about something, I would cook her her favourite dish to cheer her up.
'If my husband has been away travelling, I’ll cook his favourite food when he comes home. It’s my way of showing love.
‘I feel so sad that Mum didn’t get to see my book being published and she never got to see my TV show. I still find it very difficult to talk about my mum.
'But I must admit while I was filming the show I did feel that she was there with me in the studio.
Parveen (pictured right with her mother) recalls growing up witnessing her mother cook for a family of nine everyday
'One of the things that keeps me going is knowing that I am keeping her memory alive by sharing everything she taught me. She would have been so proud of what I have achieved.’
Parveen’s cookery career came about partly as a result of a serious illness she suffered in 2007.
While working as an Ofsted nursery inspector, Parveen discovered a lump in her stomach which was diagnosed as a desmoid tumour - a non-cancerous but aggressive growth which was rapidly spreading throughout her abdomen.
After four major operations in one year to remove the tumour, Parveen’s husband Qamar told her she needed to quit her job and ‘do what she loved’. So from then on Parveen focused on cooking.
‘We called the tumour Simon because I do like to make a joke of things!’ recalled Parveen.
‘But it was a terrible year and I was in a very dark place. Having the tumour was a massive turning point for me because it meant I decided to leave my stressful job behind and - with the support of my husband - follow my heart and concentrate on cooking.
Parveen (pictured left with her husband Qamar) began focusing on cooking after her husband convinced her to quit her stressful Ofsted job when doctors discovered she had a tumour
'So that’s when I started cooking for people, hosting cookery lessons and doing cookery demonstrations at festivals and fetes.
'Anywhere I could be seen - I was there. And eventually, after a LOT of hard work, my dream has come true and I’ve finally got my own TV show.’
Parveen’s family - husband Qamar and children Imran, 28, Sherine, 27, and Cyrus, 21 - are incredibly proud of what she has achieved.
‘I spent years focusing on raising my children and now they’re supporting me. There’s a real role reversal going on,’ said Parveen.
‘My family are both my biggest supporters and my biggest critics! They love my food, but if I get something wrong they won’t hesitate to tell me!’
At 53, Parveen looks at least a decade younger than her years. She looks stunning on camera and will no doubt be a massive hit with the viewers.
Comparisons have been drawn with Nigella Lawson, so what does Parveen think about being likened to one of the UK’s most successful TV chefs?
‘Well, I’d be over the moon to be thought of as even a tenth of the person Nigella is! I am a huge fan and I’ve always loved what she does,’ said Parveen.
’She’s a woman in her 50s like me and a home cook who’s passionate about food. I think she’s amazing and I love the comparison.
I’d be very happy to be thought of as the Asian Nigella!’
How do you make Indian food at home?
Parveen (pictured) advises using the freshest ingredients possible and buying whole spices to grind at home to cook Indian food with a noticeable difference
Parveen’s top tips for creating amazing Indian food at home
1) ‘Always use the freshest ingredients you can find and the best quality spices. Supermarket spices are fine, but I would recommend buying whole spices if you can and grinding them up in a coffee grinder. You really will taste the difference!’
2) ‘Follow my recipes to the letter! There’s a real fear factor surrounding Indian food, but it doesn’t have to be complicated. Be patient, follow the recipe carefully and enjoy putting time and love into your food.’
3) ‘If you’re short on time, why not batch cook a few dishes on a Sunday? Most Indian food freezes and reheats really well. That way you will have tasty, home-cooked meals ready to go whenever you need them.’
Onion Bhaji
Parveen recommends serving her delicious onion bhaji recipe with either a minty yogurt or green chilli dip
Delicious served with minty yoghurt or a green chilli dip. Or you can have them as a bhaji butty between two slices of white bread with butter and ketchup. Not very Asian, but then I’m from Yorkshire and I love a butty! The ultimate comfort food.
Preparation time: 10 minutes + 30 minutes for mixture to rest
Cooking time: 10 Minutes
This mixture makes 28 to 30 medium-sized bhajis
INGREDIENTS
- 250g gram flour (Look for it in the world food aisle of the supermarket)
- 2 medium-sized onions – halved & thinly sliced
- 2 medium-sized potatoes – thinly sliced
- 2 tsp coriander seed powder
- 1 tsp chilli powder
- 1 tsp pomegranate seed powder (optional)
- 1/2 tsp cumin
- 1 tsp salt
- 3 tbsp of fresh coriander - chopped
- Few drops of lemon juice
- 1 litre of rapeseed oil (for frying)
METHOD
1. Sieve the flour into a large mixing bowl. Add the salt, chilli powder, coriander powder, pomegranate seed powder, cumin and lemon juice.
2. Add 125 ml water, mix with a wooden spoon to make a batter. The consistency should be smooth and similar to double cream.
3. Add the chopped coriander, potatoes and onion, mix well, making sure that all the potatoes and onions are covered in the batter. Cover and leave to stand for 30 mins.
4. Heat oil in a wok or deep frying pan, drop a teaspoon of batter into the hot oil and fry. You can fry 6 or 7 at a time, depending on how large your pan is.
5. Deep fry for 3 to 5 minutes or until golden brown – turning once or twice to ensure the bhajis are brown and crisp up on all sides. Take out using a slotted spoon, give them a good shake and drain onto kitchen roll.
Parveen’s Indian Kitchen airs on ITV on Sunday 20th January
Parveen Ashraf’s book Parveen the Spice Queen: Step By Step Authentic Indian Cooking is available to order for £19.99 via www.parveenthespicequeen.com
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kim cattrall
Size: 10-12
Age: 52
Height: 5ft 8in
Weight: 9st 4lb
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