Radhika Howarth is a food influencer, columnist, content creator, recipe developer and curator of bespoke culinary events, whose cooking draws on a wide range of international cuisines, while incorporating her own Indian heritage. Her first cookbook, Radikal Kitchen: Flavours without borders, was published in October 2024. ckbk co-founder Matt Cockerill spoke to Radikha to find out what makes her style of cooking so “Radikal”.

There’s a great section of the book where you take one ingredient and offer three contrasting recipes from different regions of the world. If you had to pick a favourite ‘flexible’ ingredient which really showcases the different personalities that a single ingredient can have, what would it be?

The fascinating thing about Flavours Without Borders is that it shows how every ingredient—whether it’s a potato, coconut, or something else—has this incredible flexibility. Each ingredient adapts and transforms, adopting new flavour profiles and embracing local cultures and cooking techniques as it travels across the globe.

If I had to pick a favourite flexible ingredient, it would be the humble potato. If I had to pick a favourite flexible ingredient, it would be the humble potato. It’s amazing to see how this simple ingredient is reinvented in delicious ways around the world. For example, in India, the potato is spiced and turned into crispy aloo tikki, while in Peru, you’ll find it in the form of creamy causa, and in Eastern Europe, it’s turned into hearty pierogis. The same ingredient takes on a different character in each region, reflecting local tastes and traditions.

And this adaptability isn’t unique to just one ingredient—every ingredient has this character. One of my favourite examples is the journey of the samosa along the Silk Road. In India, you have the familiar spiced filling inside a crispy pastry, but as it travels through Uzbekistan, it becomes the flaky samsa, and by the time you reach Zanzibar, it’s transformed into samboosa with a whole new twist. It’s the perfect example of how food evolves, adapting to different cultures while still retaining its essence.

This flexibility and transformation of ingredients are what make the stories and recipes in Flavours Without Borders so exciting. It’s a true celebration of how food brings us together across cultures.

As part of the research for the book you mention eating your way around Old Delhi. What made the biggest impression on you, during that trip, in culinary terms?

During my trip to Old Delhi, what left the biggest culinary impression was the diversity, vibrancy, and authenticity of the food. Everywhere you turn, the streets are alive with the flavours and aromas of dishes deeply rooted in tradition. The sense of history is palpable, especially when you visit places like Khari Baoli, Asia’s largest spice market. Walking through the narrow alleyways lined with colourful heaps of spices, you feel as though you’ve been transported to another era. The market has been central to India’s spice trade for centuries, and the experience is both overwhelming and exhilarating.

Another fascinating aspect was seeing the dry fruit markets, where vendors sold products from all over the world, including Afghanistan, Iran, and Tunisia. The global nature of Old Delhi’s food scene was incredible—there were flavours from every corner of the world, blending seamlessly into Indian culinary traditions.

And then there was Paratha Wali Gali, a street dedicated to over 70 types of parathas—traditional flatbreads. From savoury stuffed parathas with paneer, potatoes, and lentils to sweet variations filled with dry fruits and sugar, the creativity and variety were astonishing. It was a perfect example of how one simple dish can take on countless forms, each reflecting the cultural and regional influences of the area.

Old Delhi is more than just a place to eat; it’s a place to experience food as history, culture, and community. That trip deeply influenced how I approached Flavours Without Borders, capturing the way food travels, adapts, and stays true to its roots all at once.

While taking on a lot of international influences, you describe your cooking as rooted in the Punjabi, Bengali, and South Indian traditions. What are some key elements you take from each of those three regions?

While my cooking incorporates a lot of international flavours, it remains deeply rooted in the traditions of Punjabi, Bengali, and South Indian cuisines, each of which brings something unique and inspiring to my dishes.

From Punjabi cuisine, I love the robust and bold use of spices, along with the rich, hearty nature of dishes like rajma (kidney beans), slow-cooked in aromatic spices, or stuffed parathas that are indulgent and satisfying. The depth and warmth in these dishes reflect the comforting and celebratory spirit of Punjabi food.

Bengali cuisine, on the other hand, is where I draw my love for balancing sweet and savoury flavours, as well as a deep appreciation for mustard oil and seafood. Dishes like doi maach (fish in yogurt sauce) or aloo posto (potatoes with poppy seeds) showcase the unique ability to blend sharp mustard notes with earthy flavours. The use of mustard seeds and coconut creates a distinctive complexity that I love incorporating into my cooking.

From South Indian cuisine, I draw inspiration from lesser-known but equally incredible dishes like meen moilee, a flavourful fish curry simmered in coconut milk, or vatha kuzhambu, a tangy and spicy tamarind-based stew. The lightness and tang of tamarind, the crunch of curry leaves, and the fragrant touch of black mustard seeds all add to the wonderful balance that South Indian food brings to the table.

These regional cuisines all bring something distinctive—whether it's the rich, hearty flavours of Punjab, the delicate balance of sweet and spice in Bengal, or the fragrant, tangy elements of South India. Together, they create a beautiful, harmonious blend that reflects both my heritage and my culinary journey.

Q.You mention Ottolenghi as a major influence, in the way he has built on his Middle Eastern roots, while not being afraid to innovate and draw from other cultures. Any other favourite chefs and cookbook authors?

Yes, Ottolenghi has been a major influence, particularly in how he’s built on his Middle Eastern roots while seamlessly drawing from other cultures to create innovative, exciting food. I love that approach of staying true to your origins while embracing global influences, and it’s something I try to reflect in my own cooking.

Another chef who has been incredibly influential for me is Madhur Jaffrey. She was the first writer to really showcase the diversity of regional Indian cuisines, something that wasn’t widely known or appreciated before her work. Through her books, I learned about the incredible variety of specialist regional dishes across India, which was an eye-opener for me. Her work made me appreciate the subtleties and depth within Indian cuisine, inspiring me to explore these culinary traditions in my own cooking.

I also really enjoy Ixta Belfrage’s work—her ability to combine bold flavours from various parts of the world and create dishes that are both fresh and exciting is truly inspiring. Her approach to layering flavours and ingredients has definitely influenced my thinking in the kitchen.

Gaggan Anand is another chef who stands out to me for his creativity and theatricality. His ability to turn Indian food into an avant-garde dining experience, blending art and cuisine, is fascinating. His work shows that food isn’t just about sustenance—it’s about storytelling, emotion, and fun.

Lastly, David Chang is someone whose work I admire for his innovative take on traditional dishes, particularly how he blends Asian flavours with modern techniques. His unpretentious style and ability to make bold flavours accessible to a wide audience have always resonated with me.

Each of these chefs and authors has influenced me in different ways, whether it’s their respect for tradition, their fearless innovation, or their ability to create memorable dining experiences.

Q. You’ve gathered dishes from a wide range of world cuisines including Japan, Indonesia, Iran, Kenya, Sri Lanka, South Africa,Thailand,Portugal and Malaysia (good to see fellow ckbk author Zaleha Olpin’s Rendang recipe, for example), and you mention that in this way your book reflects your experience of London’s cosmopolitan food scene. What are some of your favourite places to eat out in London and what dishes do you tend to go for?

Some of my favouriites include:

• Plaza Khao Gaeng (Southern Thai) in Tottenham Court Road

• Dishoom for its Bombay café style food [they also have a bestselling cookbook]

• Sravana Bhawan for South Indian dosas and thalis

• Laksa Mania and Roti King Malaysian food

• Mamalan (Chinese). La Nonna (Italian), Jalisco (Mexican) and more in Brixton market

• Ceviche for Peruvian food [recently closed]

• The Palomar, Rovi and Berber & Q for Middle Eastern 

• La Bodega (Spanish) in Notting Hill

Q. In the book’s final chapter you embrace fusion, and in particular you add a “Desi twist” to some European recipes. What are some of your favourite Desi ingredients which you like to use in this way? And what do you think distinguishes fusion which works from fusion which doesn’t?

I love using ingredients like curry leaves, mustard seeds, and cumin seeds to give a Desi twist to European dishes. These ingredients add a depth of flavour that’s distinctive and brings a little bit of India to familiar recipes. For example, in my book, there’s a tomato burrata salad, and instead of a traditional vinaigrette, I’ve used a curry leaf and garlic tadka (which means ‘tempering’) as the dressing. This adds warmth and an aromatic depth to the dish that pairs beautifully with the creaminess of the burrata.

Another example is the traditional Spanish tortilla, where I’ve infused the potato filling with cumin seeds and turmeric. These spices elevate the dish with subtle earthiness and a touch of warmth that completely transforms it while still keeping the essence of the original recipe.

As for fusion that works versus fusion that doesn’t, I believe successful fusion happens when flavours complement and enhance each other without overpowering the dish’s original identity. It’s important to strike a balance, so the added elements feel natural and not forced. Fusion goes wrong when it becomes too complex or muddled, where ingredients clash rather than come together harmoniously. The key is respecting the base flavours while using Desi elements to enhance, not dominate.

Q. Marry Me Chickpeas is your vegetarian take on the viral Marry Me Chicken recipe. I notice all but eight of the recipes in the book are vegan, veggie or pescetarian. Does a lot of your cooking tend to be veggie these days?

Yes, I tend to cook more vegetarian dishes because I’m pescatarian myself, so incorporating a variety of vegetables into my meals is very natural to me. I mostly eat vegetables, and I love experimenting with the versatility they offer. That’s why the majority of the recipes in my book are either vegan, vegetarian, or pescatarian.

With recipes like Marry Me Chickpeas, I wanted to show that vegetables don’t have to be boring—they can be exciting, flavourful, and comforting. I enjoy highlighting the beauty of plant-based cooking and how you can create bold, satisfying dishes without relying on meat. Vegetables can take on so many different textures and flavours when paired with the right spices and techniques, and I love sharing that with others through my cooking.

Q. How would you sum up what you mean by “Radikal” cooking?

Radikal cooking, for me, is all about being fun, flavourful, and creative. It’s about having the freedom to explore and experiment with flavour profiles, never being afraid to push boundaries. Being "Radikal" means having an adventurous palate and an open mind—constantly discovering new ingredients and techniques to make dishes more exciting.

When I talk about being Radikal, it means I’m always looking to innovate while keeping the integrity of the dish intact. I love fusing different culinary traditions, but it’s important that the soul of the recipe remains unchanged. At the end of the day, Radikal cooking is about cooking with joy, enjoying the process, and creating dishes that are as fun as they are flavourful—always cooking from the heart and letting that passion shine through.

It’s an ongoing journey of flavour discovery that I love sharing with others.

Try Radhika’s Bunny Chow recipe

In this video, Radhika demonstrates her recipe for the South African classic, Bunny Chow.

Top recipes from Radikal Kitchen

About the author

Radhika is a food influencer, columnist, content creator, recipe developer and curator of bespoke culinary events. Her project Radikal Kitchen is the product of a diverse cultural heritage. Inspired by how her mother used to navigate the kitchen in her childhood, Radhika has developed an attitude towards cooking that is innovative, creative and, above all, ‘radikal’. Drawing influence from her heritage and travel, Radhika is endlessly passionate about flavour, and fusing cuisines is her speciality. Radikal Kitchen is her first book.

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