BIOGRAPHY

Vicky Bhogal emerged onto the food scene at 25 years old with her first cookbook, the bestselling and highly acclaimed Cooking Like Mummyji published by Simon and Schuster in 2003, a love letter to the Punjabi Indian food she was brought up on in Britain. It won the Jeremy Round award for Best First Book at the Guild of Food Writers Awards and short-listed for Best Book at the Glenfiddich Awards.

An avid campaigner of many causes, next was Vicky's brainchild celebrity recipe book for the Make Poverty History campaign, A Fair Feast in 2005, which she compiled and edited. Insisting that 100% of the proceeds go to charity, the book has raised over £100,000 for The Fairtrade Foundation and Oxfam's Make Trade Fair Campaign.

2006 saw the release of A Year of Cooking Like Mummyji, picking up and continuing to explore the much-loved thread of her first book through the recipes of British Asian communities, against the backdrop of the seasons and elegant poetry.

Vicky also created her own authentic chilled foods range, 'Just Like Mummyji's' exclusively for Tesco 2004-2007, becoming a £3.2m brand within 6 months and winning her a Grocer Award in 2006 and short-listing for Entrepreneur of the Year Award at the Asian Jewel Awards 2006, sponsored by Lloyds TSB.

Her fourth book, Flavour: A World of Beautiful Food, was published by Hodder and Stoughton in 2009. Unveiling the global breadth of her kitchen, she takes an array of delicious ingredients and shows how to combine them according to their flavour profiles in simple and imaginative ways, to create exciting new dishes.

Vicky happily lives, cooks and eats in her beloved London with interests ranging from formula one racing and kung fu to spirituality and salsa. She is a fellow of the RSA, frequently contributes features to the press and consults to major brands and entrepreneurs whilst continuing to explore her passion for food. She is currently preparing a revised special edition of her first book Cooking Like Mummyji, due to popular demand, which will be available next year to celebrate its 10th Anniversary.