About Karen

 

  • Widely accepted as one of India’s first food gurus, Karen has been at the forefront of the International food revolution in the country.
  • In addition to writing extensively on the subject of food and wine for over 30 years, she has also set up a gourmet food products business under her own brand, run a successful chain of food stores, had a niche catering business, anchored top rated TV shows, started a Gourmet Academy and is the co-founder of Markets by Karen Anand, a whole foods food and drink fair which takes place in several Indian cities. She consults for multinationals and International hotel and restaurant chains…and still manages to find the time to cook! She works internationally and has contributed to restaurant projects in India and the UK, namely the hugely successful ‘Bombay café in London‘, Dishoom.
  • Karen Anand was born in Bombay but grew up in London and Paris. She was awarded the prestigious Food & Spirit Award (Trophée de l’Esprit Alimentaire) for Culture from the French Government and more recently the French Ambassadors Travel Writers Award.
  • She also authored the yearly Times Food Guide culminating in the Times Food Awards for Pune for 7 years and had regular columns in BBC Good Food, Good Housekeeping, Bombay Times, The Independent and Hindustan Times Brunch. She was the first Food Editor of ELLE India. Her present column on Food & Travel is in the Sunday Telegraph. She also contributes regularly to Condé Nast Traveller. She was also part of the team that brought Taste of Mumbai (an International Food and Spirit Festival which is part of Taste Festivals UK) to India. She is a prolific author with 20 books under her belt.
  • Her TV experience includes a 52 episode travel food show in 1995 called the Good Food Guide for Star World; a 12 part series on Mumbai restaurants for Treadmill CNBC and a 38 part series Cook na Kaho, for Star One where she taught young male celebs howto cook.
  • She is currently working on a new restaurant called Colonel Sa’ab in central London, due to open in the summer of 2021. She and her husband Yadu run KA Gourmet where they produce a line of premium artisanal food products, including conserves, sauces and dressings in little jars under the brand KA Gourmet for luxury hotels and K’s Kitchen in retail.