Chef, restaurateur and author Dipna Anand is known for her vibrant and authentic Indian cuisine that masterfully blends tradition with innovation.
Co-owner of the iconic family-run restaurant, The Brilliant, in Southall, London, Dipna has made a name for herself as the “Curry Queen” of Indian cooking with patrons from across the globe, including His Royal Highness the King, who has famously declared it his favourite curry house.
When it comes to Diwali the Hindu Festival of Lights which is celebrated from October 29th to November 3rd this year, Dipna loves to celebrate with a delicious spread of traditional dishes with family and friends. Food is at the heart of this festival, and each dish she prepares has a story and a deep connection to her family’s roots.
“In our home, sweets are a key part of the Diwali celebration, and I love creating a variety of them, especially the traditional ones like rasamalai, soft cheese dumplings soaked in sweetened milk, and gulab jamun, which are irresistible fried dough balls soaked in sugar syrup,” she says. “Another favourite is kheer or Indian rice pudding, which is a staple dessert in our household during this festive time. I also make suji halwa, a semolina-based dessert that’s my very favourite. These sweet dishes are always made with love, and they are as much a part of the celebration as the lights and decorations.
“Alongside the sweets, savoury snacks are just as important. Diwali is a time to indulge in a variety of vegetarian treats, and I often prepare a spread of Indian street food favourites. Samosas filled with spiced vegetables, onion bhajis, crisp and golden, and a variety of chaats are always a hit. We make several puri chaat and pani puri chaat, which are crunchy, spicy, and tangy snacks that everyone enjoys. These snacks are perfect for sharing, bringing everyone together to taste the flavours of Diwali.
“A dish that holds a special place in our Diwali feast is meethay chawal, sweet rice that I prepare with my dad. It’s a cherished family tradition, and cooking this dish together each year reminds me of the importance of family and how food brings us closer.
“Diwali, above all, is a time for togetherness, and for me, there’s no better way to celebrate that than by sharing a table full of delicious snacks, sweets, and stories with the people I love.”
Here’s Dipna’s recipe for Gulab Jamun Cheesecake from her cookbook ’Dipliciously Brilliant’. “If you are a gulab jamun fan and love a good cheesecake then you really will not be able to resist the temptation with this one. Guiab jamuns are deep fried dough balls made with milk, flour and semolina soaked in a sugar syrup you can make your own from my recipe, or you can buy them ready made. It’s the perfect dessert for any occasion, but on Diwali in my home this has now become a tradition at the dinner table.”
Gulab Jamun Cheesecake
Ingredients (serves 8)
Butter for greasing
12 Guiab Jamuns (5 for the cream cheese filling and the rest for the top of the cheesecake), plus 1 tablespoon of syrup
190g digestive biscuits
90g unsalted butter
300ml double cream
400g cream cheese
110g icing sugar
50-60g crushed almonds and pistachios
½ teaspoon green cardamom powder
Method
1. Grease a 20cm/8in spring-form cake tin with butter
2. Drain gulab jamuns (save 1 tablespoon of the syrup for the cream cheese filling), leave to one side
3. To make the cheesecake base, place biscuits into a food processor and blend to form fine crumbs (alternatively crush in a clear plastic bag using a rolling pin)
4. Melt butter in a saucepan, add biscuit crumbs and stir to combine, this only takes a minute
5. Transfer mixture into the cake tin and press over tin base, to spread evenly, this works best using the back of a tablespoon
6. Place in freezer for 10 minutes to set
7. In a bowl, whisk the double cream until you reach stiff peaks (do not over-whisk), then leave to one side
8. In a separate bowl, beat cream cheese and sift in icing sugar, add green cardamom powder and mix well
9. Cut up 5 gulab jamuns into 1.5cm pieces and combine into filling together with 1 tablespoon of gulab jamun syrup, mix well
10. Fold the whipped cream into the cream cheese
mixture, ensuring everything is thoroughly combined
11. Spread mixture on top of the biscuit base using a palette knife to level out. Chill in the freezer for about 30 minutes or refrigerate for 2 hours
12. Cut remaining gulab jamuns into halves and leave on a paper towel. When ready to serve, sprinkle the almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamuns onto the edges of the cheesecake in a pattern moving all the way around, add one half to the centre
13. Carefully remove the cheesecake from the tin. and experience heaven in a slice!
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