Fast-forward to 2009, and I had written three more cookery books and created a range of products, Just Like Mummyji's, which became a £3.2m brand within six months. I got a book deal in days, and it received great critical acclaim and public affection upon its release in 2003. But those methods were dying out, and so I wrote my cookbook, Cooking Like Mummyji, to preserve these precious recipes for future generations. Techniques were verbally passed down through years spent in the kitchen. This was our true home food, and it was worlds away from what you'd find at the local curry house. But there weren't any, and there weren't any measurements, either. Having learned how to cook from my Punjabi mother since I was tiny, friends and colleagues always marvelled at how different it was from Indian restaurant food and begged for the recipes.
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