I have always been surrounded by food. Mum would host fantastic parties when my Spanish god-mothers came to visit, with paella pans that would sit across all four cooker rings; and my Dad would cook the most mouth-watering Persian dishes when my Iranian family came to stay. My earliest memories are re-kindled by the haunting smells of saffron, rose-petals, wild garlic and dried limes.
Later, it was clear that I wanted food to be an even bigger part of my life, and I was fortunate enough to be employed by some strong role models. Working in Hansa’s multi-award winning restaurant in Leeds taught me about Gujarati cuisine and I learnt how to use herbs, spices and pulses that I had never understood how to cook with before. Here was a woman who had dreamed of starting her own business with no previous experience and had succeeded, I couldn’t help but feel inspired! Working at Michelin starred Restaurant Sat Bains helped me to understand that taste is not the sole component you should consider when creating a dish but that textures, temperatures and colours are just as critical in creating a dish that sparks excitement.
I started out in a small thirteen-seater space in 2010 and then moved to a larger forty-seater premises in 2013. My first waitress Karen is still with me now and it is nice to look back with her on how Cafe Roya has grown.