The recipes I grew up on, using the best of British produce
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A Seat at The Cardamom Table
The Cardamom Table is built on a simple idea: the freshest local British produce, translated into the recipes I grew up eating. I was raised on Indian home cooking, where a good meal was always about the people around it, the laughter and the conversation as much as what was on the plate. That's the table I bring to pubs, private events and gatherings across the UK. Whether it's quick street food or something slower and more elaborate, I always bring a little taste of home.
Mouparna Bandyopadhyay
The cook setting the table
My cooking started with the food I knew and loved. The recipes I grew up eating were never written down as rigid instructions. They were learnt by watching, tasting, remembering and making them again.
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Before settling in the UK, I travelled extensively across India before moving abroad, and later lived in Hong Kong. My travels led me to experience the incredible variety of food, ingredients and cooking traditions across. Living in Hong Kong introduced another influence, exposing me to different ways of using ingredients, balancing salt, spice, bitter and umami. Each place added something to the way I think about cooking, even as the recipes I grew up with remained at the core of my ethos.
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When I finally moved here, I wanted to recreate those familiar flavours using the fresh British produce around me. And so, I learnt which local ingredients could bring the right texture, flavour and character, and where I could make changes without losing the essence of each dish that made it taste like home.
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That became my own kind of authenticity: the food I grew up with, influences gathered along the way, and the freshest of local ingredients, brought together in a way that feels entirely my own.
