An ode to Mother’s Day with Dame Nadia Arab

There are some bonds that are built in kitchens — in the rhythm of rolling dough, the scent of toasted spices, the quiet choreography of hands that have cooked together for years.

This Mother’s Day, we share a conversation with Dame Nadia Arab about heritage, grief courage and the dishes that carry memory forward.

What food feels most like home and why?

It has to be homemade chapatis and parathas. The smell alone takes me straight back. Watching them puff up on the pan, knowing they’re made by hand, that’s home. It’s comfort, ritual and love all wrapped into one.

When do you feel most connected around a table, in a kitchen, or somewhere unexpected?

Definitely the kitchen. All of us helping, watching Mum make amazing food. It’s not just about eating it’s about learning, observing, being together. That’s where the real connection happens.

What did food look like in your childhood and how has it shaped you?

I was born in the UK, but Mum always cooked authentic curries and breads. Even when we had “English” food, there was and still is an Asian twist.

Spiced chips. A roast dinner with layers of spice. That blend shaped everything. It taught me that food can hold heritage and creativity at the same time. It’s how I cook now, instinctively, boldly, with flavour at the centre.

What do you understand about your mother now that you didn’t when you were younger?

When you’re little, your mum is just “Mum.” You don’t see the layers. Now that I work alongside her, I see her creativity, her bravery, her courage and her patience. She inspires me every day. I’ve learnt so much simply by watching her.

Is there a dish you hope carries into the next generation?

The Jalfrezi without a doubt. We love it and cook it all the time. I even use it in live demos. It’s a dish that brings people together and represents who we are.

If you could share one more meal past, present or future what would it be?

Mum’s meat Madras curry. It’s divine. It was my dad’s favourite. He passed away in 2024, but he’s still with us on this journey enjoying a curry from above. My parents wrote their original cookery book together in the 1980s, so food has nalways been part of our story. Across the table, I’d simply say: We are blessed we are together.

This Mother’s Day, we celebrate the women who pass on more than recipes who pass on courage, culture and creativity, one dish at a time.

Get the recipe for Nadia’s Chickpea & Vegetable Curry