As a child, I remember us all visiting our different aunties and uncles houses and everyone taking it in terms to cook. A

My mom was in Singapore from the age of 16. She was married very early, so most of our cooking has also been a fusion of Chinese Singaporean type food carolyn food.

Urmila shares her journey of moving abroad after her marriage in 1993. While adjusting to a new culture. Urmila highlights the importance of mothers and mother-in-laws in preserving food traditions. Her story reflects the balance between adapting to a new life and holding on to Indian heritage through cooking and celebration

We were the only Asians in our school, apart from one girl, who still remains my best friend. So when we moved to the school when we transferred to the school that I did, my GCSE’s, my O levels and A levels at it was a Catholic school. I don't remember there being many Asians at all.

Indira part of TiffinWalli CIC’s South Asian Food Heritage Project, shares his migration journey from Kenya to the UK in 1972. She discusses adapting Indian cooking to the UK climate and incorporating local ingredients, including unique fusion recipes with traditional British dishes. Amid also touches upon her family's vegan lifestyle and the importance of food in maintaining cultural connections

Ramesh recalls her move from India to the UK in 1976, after living in Tanzania. Settling in Tottenham, she and her husband were among the few Asian families in a largely English neighbourhood. Adapting to local life was challenging, especially around food and cultural differences, but they found ways to recreate Indian dishes using local ingredients. Witnessing the struggles of Asian patients in hospitals, she began advocating for her community

Shamsa shares her early experiences in the kitchen, learning to make Roti by the age of 10 due to her mother’s allergy to wet dough. After marrying at 22 and moving to Cambridge, she expanded her skills under the guidance of her mother-in-law, whose East African background brought diverse influences to her cooking. Raised in a culturally open household, Shamsa embraced her identity as “Muslim Asian British” and valued cross-cultural exchange.

Shaheed reflects on his family’s journey from Pakistan to the UK and the strong culinary legacy shaped by his mother—a pioneering South Asian female chef in London’s food scene. From the early days in Brick Lane to navigating a male-dominated industry, his story highlights the evolution of traditional Pakistani dishes like puris, halwa, and fish curry. Through their experiences, Shaheed shares how his family preserved cultural identity while adapting recipes to British life, celebrating both tradition and change.