Alongside the recipes, I share many stories from my childhood and what it was like growing up in 1970’s West London, because for me, food has never existed on its own, it has always been tied to memory, family, and the way we lived our lives day to day.

In June 2025, I released my cookbook Butter Chicken and Green Shield Stamps, where many of these recipes sit alongside those same stories, and if you would like to explore them in more depth, you can purchase the book directly through the link here and if you browse a little further, you will also find more information about my upcoming novel The Black Sheep.

In early 2026, I also launched the podcast In-Laws Out Loud with B, my son’s mother-in-law, where we have open and honest conversations around family dynamics, culture, marriage, and everything that comes with being part of an extended Punjabi family, and alongside that we started our blog British Asian Problems, where we reflect on the realities of growing up and living as Punjabi women in the UK.

When I moved to Wiltshire, I was asked if I would consider teaching mature students how to cook authentic Punjabi food at my local college, not by relying on a ‘sauce in a jar’, but by cooking properly, from scratch, the way we do at home, because what people were really curious about was not restaurant food, but how Indian families actually eat day to day.

Around the same time, during the first UK lockdown in 2020, I set up a free private Authentic PunjaBee Cooking Group on Facebook, which quickly grew to over 700 members, where I began teaching Punjabi dishes exactly as I had been taught, often sharing meals I had just cooked for my own family, rushing around with my phone to take photos and videos moments before serving dinner.

What started as something small has grown into a community of over 65,000 people across my social media platforms, where recipes, culture, and lived experiences are shared in a way that feels real and accessible, rather than staged or complicated.

I have always tried to explain things in a way that people can genuinely understand, and so many of my incredibly supportive community members have gone on to recreate the dishes with confidence, something that is reflected in the testimonials shared on the site.

In the same way I have taught them, I will guide you through making perfectly soft, round roti, understanding how to balance spices without fear, and learning how to bring out the best in every ingredient, so that each dish comes together as it should, without the worry of overdoing it or getting it wrong.

Before heading straight to the recipes, take the time to go through each section of the site, because understanding what spices do, how ingredients work together, and how flavours build is what turns cooking from simply following instructions into something far more instinctive, while still leaving room to experiment.

You will notice that my recipes are not heavy with oil or ghee, yet they deliver a depth of flavour that stands confidently alongside anything you might find in a restaurant, because my focus has always been on balance and technique rather than excess.

Most of the dishes come from my own kitchen, shaped through years of cooking, memory, and curiosity, with recipes evolving as I tweak ingredients, adjust methods, or simply follow instinct, sometimes leaning into bold flavours and at other times keeping things simple in a way that reminds my family of the meals they grew up eating.

That is exactly what I want for you, not just to follow recipes, but to feel confident enough to start creating your own dishes, guided by what you learn and your own willingness to try something different.

This is more than a collection of recipes, it is a way of preserving our culture, of holding on to traditions that were never written down but passed from one generation to the next, and of understanding how those traditions continue to evolve as Punjabi families build their lives here in the UK.

Food has never just been food, it carries memory, identity, and belonging, and in learning to cook these dishes, you are not only feeding your family, you are becoming part of a story that continues to grow, one kitchen at a time, the Punjabee way.