"it was very much a family affair, with everyone playing a role"
Chef Dipna Anand is closely associated with modern Punjabi cuisine in the UK, shaped by a career that spans restaurants, education, television and authorship.
At the heart of that journey sits Brilliant, the Southall institution that helped define her family’s culinary identity for over five decades and established a reputation built on authenticity, consistency and community.
From its East African–influenced North Indian flavours to its reputation as a favourite of King Charles, Brilliant became a reference point in London’s food scene.
Today, that legacy continues in a new form, as Dipna reshapes it for a changing industry through innovation and a modern gastropub.
In an interview with DESIblitz, Dipna Anand reflects on heritage, pressure, reinvention and what it means to carry a family name forward while carving out her own space in the industry.
Culinary Foundations
Chef Dipna Anand’s culinary identity is deeply rooted in a family legacy that spans generations of chefs, shaping her entire philosophy towards food and hospitality.
Recalling how her father often spoke about her grandfather, she says:
“Being part of a multi-generational family of chefs has absolutely shaped my identity and made me the person I am today.
“Growing up, my dad would tell me stories, and still does, about my grandfather cooking for thousands of people at a time, the incredible work ethic he had, and how my dad learned everything from him.
“It was never just about cooking; it was very much a family affair, with everyone playing a role and sharing the same passion for food and hospitality.”
That sense of shared purpose translated into a strong value system early on, as Dipna continues:
“One of the biggest lessons my dad instilled in me was that hard work, dedication, and resilience are what get you to the top of your game.
“He taught me to face every challenge head-on, never take shortcuts, and always strive for excellence. Those values have stayed with me throughout my career and continue to guide me today.”
Alongside work ethic, Dipna’s approach to food is grounded in cultural preservation and emotional connection.
“I’ve also carried forward the traditions of respecting our heritage, preserving authentic flavours and recipes, and understanding that food is about much more than what’s on the plate; it’s about bringing people together, creating memories, and showing generosity through hospitality.
“While I’ve developed my own style as a chef, those family values, traditions, and the passion that has been passed down through generations remain at the heart of everything I do.”
Building Brilliant Restaurant
The Brilliant Restaurant was an iconic location in Southall and its success was built on a foundation that extended far beyond food.
Dipna explains: “I think the key to Brilliant’s long-standing success and loyal following was authenticity, consistency, and the relationships we built with our customers over the years.
“From day one, my dad was committed to serving genuine Punjabi food without compromising on quality or flavour, and people trusted that every time they walked through the doors, they would have the same great experience.”
That trust evolved into a sense of belonging, as the chef continues:
“It was never just a restaurant; it became part of the community.
“We celebrated people’s birthdays, weddings, anniversaries, and special occasions with them, and many families who visited us years ago continued to come back with their children and grandchildren.
“That loyalty is something you can’t buy; it’s built over time through trust, hard work, and genuinely caring about your guests.”
“Another key factor was the incredible work ethic that my family brought to the business.”
“We were always willing to adapt, innovate, and keep raising the bar while staying true to our roots.
“Whether it was the food, the service, or the atmosphere, we wanted people to feel welcomed and looked after.”
Dipna says Brilliant’s success was down to the fact that it “offered more than a meal”.
She adds: “It gave people an experience, a sense of connection, and a taste of authentic Punjabi hospitality, and that’s what kept generations of customers coming back.”
Career Challenges and Defining Milestones
Dipna Anand’s career has been shaped as much by challenge as by achievement.
On her challenges, she reveals: “Having worked across restaurants, catering, and food education, I think one of the biggest challenges for me is balancing my time and making sure I can give my best to everything I take on.
“I’m someone who finds it very difficult to say no because I’m genuinely passionate about so many aspects of the industry.
“I’m also a lot like my dad in that I like to be involved in everything and often want to do things myself, so learning to prioritise and delegate has probably been one of my biggest ongoing challenges.”
Within the hospitality sector, operational pressures have played a role, particularly around staffing and maintaining standards in a competitive environment.
Dipna admits: “There are also wider challenges within the industry, particularly around chef shortages and finding skilled people.
“Maintaining high standards while navigating those challenges can be difficult, but it’s something many of us in hospitality face today.”
After 50 years of trading, the Brilliant Restaurant closed its doors in April 2025. It marked the beginning of a new chapter as Brilliant Gastro opened, a venture that came with its own challenges.
“One of the most significant challenges in my career, but also one of the most rewarding, was opening the gastropub.
“I initially thought it would be a fairly straightforward transition from running a restaurant to running a gastropub, but it was a completely different experience.
“It pushed me out of my comfort zone, challenged my assumptions, and required me to learn new ways of working.
“However, it was a challenge I thoroughly enjoyed because it allowed me to grow both personally and professionally.”
Alongside challenges, her career has been marked by defining milestones, as she elaborates:
“Academically, achieving a First-Class Honours degree in Hospitality and Catering was a huge milestone for me, especially as it led to being awarded a scholarship to complete my master’s degree.
“It reinforced the importance of hard work and lifelong learning, something that has always been encouraged in my family.
“Professionally, launching my first cookbook was incredibly special because it represented so much more than publishing recipes.
“It was about sharing our family’s story, preserving our food heritage, and, in many ways, seeing one of my dad’s dreams fulfilled.
“Knowing that our recipes and traditions could reach people far beyond our restaurant was a very proud moment.
“My first television appearance on Saturday Morning with James Martin was another standout milestone.”
“It opened new opportunities and gave me a platform to share my passion for Punjabi food with a wider audience, something I had always hoped to do.
“Being awarded an Honorary Doctorate from the University of West London was also a tremendous honour. To be recognised not only for my work as a chef but also for my contributions to hospitality, education, and the community was incredibly humbling.”
However, the most defining moment remains Brilliant Gastro, which was dedicated to her father.
Dipna adds: “It was an emotional moment because it combined my family’s legacy with my own vision for the future.
“It challenged me professionally, pushed me outside my comfort zone, and allowed me to create something that celebrates my father’s influence while bringing my own ideas and identity to the forefront.
“For me, it represents the perfect balance between heritage, family, and moving forward, which is what my culinary journey has always been about.”
Evolving Indian Cuisine
In recent years, the UK food landscape has changed massively.
As a result, Dipna Anand has adapted her culinary approach:
“Customers today are much more adventurous with flavour; they’re more knowledgeable about food, and they’re far more willing to experiment than they were in the past.
“I’ve definitely noticed that people’s tolerance and appreciation for spice has increased, and they’re much more open to trying dishes that go beyond what they might traditionally associate with Indian food.
“There’s also been a real shift towards healthier eating. We’re seeing more demand for grilled dishes, leaner proteins, and meals that feel lighter without compromising on flavour.
“My approach to Indian cooking is always evolving to meet those changing expectations while staying true to the authentic Punjabi flavours and recipes that have been passed down through my family.”
This is visible in her gastropub menu, as Dipna details:
“Alongside the classic dishes created by my grandfather, we’ve introduced new dishes that reflect what customers are looking for today.
“Things like our supersized keema lamb burger, tandoori chicken burger, masala fries, okra fries, tandoori lamb chops and tandoori prawns have become incredibly popular.
“People still love traditional curries, but they’re also looking for variety, sharing dishes, grilled options, and food that feels exciting and different.
“We’ve also had huge success with dishes like our lamb nihari biryani, which has become a bit viral. It looks incredible, tastes even better, and creates that wow factor that people love.
“Social media has had a massive influence on the way people choose where and what they eat.
“Diners see something online, whether it’s a photo or a video, and they want to come and experience it for themselves.
“As chefs and restaurateurs, we have to recognise that visual appeal is now just as important as ever alongside great flavour and quality.”
But at its core remains a consistent philosophy, as Dipna Anand says:
“Ultimately, my philosophy remains the same: authentic flavours, quality ingredients, and genuine hospitality.
“The difference is that today I’m presenting those traditions in ways that appeal to modern diners, blending heritage with innovation and creating dishes that honour the past while exciting a new generation of customers.”
Future Ambitions
Brilliant Gastro has also placed greater emphasis on sustainability and local sourcing, as Dipna says:
“Wherever possible, we like to support local producers and use quality British ingredients.
“In fact, one of the reasons King Charles visited our restaurant on Western Road was to support the Just Ask campaign, which encouraged consumers to ask where the food on their plate comes from.
“That’s something we’ve always believed in. Understanding the journey of ingredients, supporting local suppliers, and making responsible choices as a business are values that are very important to us.
“Sustainability isn’t just a buzzword for us; it’s something we actively think about when creating menus, sourcing ingredients, and running the business.
“Customers are increasingly interested in where their food comes from and how it’s produced, and rightly so. As chefs and restaurateurs, we have a responsibility to embrace those conversations and continue finding better ways of operating.”
For Dipna Anand, success is also defined by experience and Brilliant Gastro recently celebrated its first anniversary:
“It’s hard to believe that we’ve already celebrated the first anniversary of Brilliant Gastro, the year has absolutely flown by.
“Looking back, the biggest lesson I’ve learned is to never be afraid of change. Sometimes the biggest opportunities come from taking a risk and stepping outside your comfort zone.
“When we made the decision to close Brilliant Restaurant and open Brilliant Gastro, it was a huge leap of faith.
“There were no guarantees, but I truly believe that if you don’t challenge yourself, you’ll never know what’s possible. Taking that challenge was one of the best decisions we’ve ever made.
“Another important lesson has been to never stop experimenting.
“While authentic Punjabi food will always be at the heart of what we do, I’ve learned that customers love discovering new flavours and seeing familiar dishes presented in different ways.
“One of the advantages of the gastropub is that we have a specials board, which gives us the freedom to be creative and test new ideas.
“We can introduce a new dish, see how customers respond to it, and sometimes those dishes end up earning a permanent place on the menu.
“It’s a fantastic way of listening to our customers and evolving alongside them.”
Looking ahead, Dipna’s ambitions remain expansive:
“There are still so many things I’d love to achieve. One thing about me is that I’m always looking ahead to the next challenge.
“I love setting goals, pushing myself, and exploring new opportunities, and fortunately, many of the things I’ve put out into the universe have eventually happened.
“Television is definitely an area I’d love to do more of.
“I’ve really enjoyed my TV work over the years, and there are some exciting conversations happening at the moment, including the possibility of a Dipna and Dad show, which would be a dream project for me.
“I’d also love to explore India through food and bring that to television. India is such a vast and diverse country, and I think there are so many incredible regional dishes, food stories, and traditions that people still haven’t discovered.
“People are always asking me, ‘Dipna, when are your meals going to be available in supermarkets?’ and that’s something I’d love to explore.
“There are more books in me too. I’m currently on book number three, but I’d love to write book four, five, six, seven, eight and beyond.
“I also love travelling and collaborating with chefs around the world… Food is a universal language, and I enjoy learning from different cultures while sharing the flavours and traditions that I grew up with.
“Ultimately, I don’t think I’ll ever reach a point where I feel I’ve done everything.”
“There will always be another project, another challenge, another recipe, another destination, or another story waiting to be told.
“That’s one of the things I love most about this industry; there’s always something new to learn and something new to achieve.”
Dipna Anand’s story remains one of movement rather than completion, where every stage of her career feeds into the next.
From expanding Punjabi cuisine into new formats to exploring media, publishing and future food concepts, her focus stays fixed on evolution without detaching from her roots.
It is a journey defined by continuity as much as change, where legacy is not preserved as something static, but carried forward through constant reinvention.
