Sejal Sukhadwala
@sejalsukhadwala.bsky.social
London food writer. Author of The Philosophy Of Curry (British Library Publishing). Working on an Indian food dictionary for the past decade or so. I often write about Indian food history, culture and restaurants.
I blame ‘Dubai chocolate’
November 13, 2025 at 2:46 PM
I blame ‘Dubai chocolate’
Masala dosa in the Royal Free Hospital canteen. How cool is it that a major London hospital has a live dosa station where, on Wednesday lunchtimes, a chef cooks hot, fresh dosa right in front of you? All the food is absolutely delicious.
(Photos taken and shared with permission).
(Photos taken and shared with permission).
October 8, 2025 at 1:07 PM
Masala dosa in the Royal Free Hospital canteen. How cool is it that a major London hospital has a live dosa station where, on Wednesday lunchtimes, a chef cooks hot, fresh dosa right in front of you? All the food is absolutely delicious.
(Photos taken and shared with permission).
(Photos taken and shared with permission).
I’m reading food-centric Indian mythology and came across this marvellous first sentence in one of the stories…
October 4, 2025 at 9:59 AM
I’m reading food-centric Indian mythology and came across this marvellous first sentence in one of the stories…
It cracks me up that you can get Maggi noodles in more and more Indian restaurants in London now. And Maggi noodles with tadka.
October 3, 2025 at 3:52 PM
It cracks me up that you can get Maggi noodles in more and more Indian restaurants in London now. And Maggi noodles with tadka.
Rice-centric celebration after spending nearly a year on rice section of my dictionary. It was almost like writing a book within a book! Only a fraction will make it into print but I had to get to grips with the topic. (The 2nd image is of a rice goddess at British Museum’s Ancient India exhibition)
September 9, 2025 at 9:41 PM
Rice-centric celebration after spending nearly a year on rice section of my dictionary. It was almost like writing a book within a book! Only a fraction will make it into print but I had to get to grips with the topic. (The 2nd image is of a rice goddess at British Museum’s Ancient India exhibition)
A bit too unique if you ask me
September 6, 2025 at 9:14 PM
A bit too unique if you ask me
For national burger day… bun samosa at Roti Chai in Marylebone - smashed samosas in a bun with chutneys, cheese and fermented chilli sauce.
August 21, 2025 at 1:45 PM
For national burger day… bun samosa at Roti Chai in Marylebone - smashed samosas in a bun with chutneys, cheese and fermented chilli sauce.
I couldn’t get Sheetal Bhatt’s ‘Silent Cuisines’ in UK so I asked my sister to bring it from Goa. It’s a fascinating chronicle of the food of Gujarat’s indigenous Adivasi tribes, an insight into a cuisine mostly made up of native - often foraged - ingredients without influences of globalisation.
August 14, 2025 at 8:46 AM
I couldn’t get Sheetal Bhatt’s ‘Silent Cuisines’ in UK so I asked my sister to bring it from Goa. It’s a fascinating chronicle of the food of Gujarat’s indigenous Adivasi tribes, an insight into a cuisine mostly made up of native - often foraged - ingredients without influences of globalisation.
A free ‘future of food’ exhibition opened at the Science Museum yesterday. It’s about how so many of the problems with our current food system came about and offers a few solutions related to either technology or ecology. It’s fairly introductory, but a good conversation starter with older children.
July 25, 2025 at 9:42 AM
A free ‘future of food’ exhibition opened at the Science Museum yesterday. It’s about how so many of the problems with our current food system came about and offers a few solutions related to either technology or ecology. It’s fairly introductory, but a good conversation starter with older children.