Sangeeta Dubb

Sangeeta Dubb is a vibrant, enthusiastic & passionate cook. A self-taught chef Sangeeta draws on experiences from her paternal home, where the culture of food brings the family together. Since a young age, she was assisting her Grandmother and Parents in the family kitchen. She’s travelled across India and loves to explore the different spices and methods that provide the traditional regional tastes.

Sangeeta’s recipes come from the heart of an Indian kitchen, where she lovingly recreates authentic traditional recipes. Working with seasonal vegetables and locally sourced, ingredients sourcing is of great importance to her. Sangeeta’s course menus bring a new lease of life into recipes; a fusion where east meets west, a real treat savoured by all of her clients.

Sangeeta is founder and owner of Cook A Curry, established in 2002. She now runs various pop-up restaurants, a regular Supper Club and also teaches in various Secondary Schools, educating children about the history of Indian Spices & the famous Balti Triangle. Sangeeta also travels around the UK for various cooking demonstrations, as well as being the guest chef for the Indian courses at Becketts Farm Orange Kitchen.

What recipe can you not live without?

The recipe I can’t live without must be Sarson Ka Saag & Makki ki Roti. A Northern Indian dish of blended mustard greens, served with a cornmeal flatbread. Of course, the Saag must have its standard knob of butter, delicious!

Which of the Orange Kitchen Courses is your favourite?

Would it be cheeky to say The Curry one? Why? Because it’s a step into the world of Authentic Indian food & Spices.