One of the UK’s most beloved TV chefs, Rick Stein, is quoted as saying, “When Indians talk of their food, they talk about their life.” This statement resonates across the entirety of South Asia. The classic phrase “to understand a culture, you have to taste it” reflects the rich range of cuisines from South Asia. Each cuisine tells a unique story of its history, its people, its struggles, and its triumphs.
After World War II, when South Asians were recruited into UK factories to aid post-war recovery, a wave of cafés serving traditional South Asian cuisine emerged, designed to satisfy workers craving a taste of home. These workers, understandably, were often unsatisfied with traditional meat and two veg options. However, today, South Asians leading the hospitality industry are pushing beyond takeaway curries.
In celebrating South Asian Heritage Month, we highlight the stories of several individuals who understand the profound connection between food and culture. Jasvir Singh, a key figure in South Asian Heritage Month, explains, “This month is about allowing people of South Asian heritage to reclaim their narratives and share their stories. Currently, the hospitality and service sectors are significant employers of South Asians, an impact that is undeniable.”
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Anna Pachyu & Swapnil Gurung, Co-Founders; Tapari Supper Club
“Through Tapari, we showcase our culture through food,” explains co-founder Swapnil Gurung. Founded in 2021, Tapari is a supper club dedicated to celebrating Nepali cuisine. Acknowledging the lack of Nepali representation in London, Anna and Swapnil aimed to share their culture and culinary traditions with others. “We started Tapari out of our struggle to explain what Nepali food truly tastes like.”
“Food plays a significant role in connecting us to our roots,” she continues. “Certain dishes or flavors evoke a sense of nostalgia that links us to childhood, ancestral homes, and traditions. By starting Tapari, we’ve engaged in research about Nepali ingredients, strengthening our relationship with family as we discuss our food and culture. This journey has opened our eyes to new discoveries about our heritage.”
Their Favorite Dish… “Nepalis are not traditionally known for desserts; we excel at mithais (sweets) but wanted to create something new with Nepali flavors. For our very first supper club, we crafted a Lakhamari (Nepali biscuit) Cheesecake. This dish holds special significance for us as it symbolizes our identity as sisters in the diaspora, navigating both Eastern and Western cultures harmoniously.”
