A Place at the Table: The Food of the Indian Diaspora

Does Indian culinary culture take on heightened significance for those in the Diaspora? And do leading chefs and food writers have a responsibility to be cultural ambassadors, representing heritage, promoting respect and understanding and building a more inclusive society?ROMY GILL MBE is one of the UK’s best loved chefs, broadcasters and cookbook authors.

Born in West Bengal, she moved to the UK in 1993 and has gone on to help shape our understanding India’s rich and diverse food culture.AJAY KUMAR is the multi-award winning chef proprietor of Swadish.

After gaining experience in leading restaurants across India, Singapore and Malaysia, Ajay settled in Scotland in 2009.

He is on a mission to transform public understanding of Indian cuisine and culture.CHITRA RAMASWAMY, is a journalist and author.

Currently the restaurant critic for the Scottish edition of The Times, she has received numerous of accolades, including the Saltire Society Non-fiction Book of the Year, for _The History of a Friendship_.