Sejal Sukhadwala

I'm a London-based food writer and author, with over 20 years' experience of writing for newspapers, magazines, websites, and restaurant and travel guides, mostly in the UK, but also in the US and India.

I have written for The Guardian, The Daily Telegraph, The Times, FT Weekend and FT Globetrotter, Time Out, Eater London, The Good Food Guide, Londonist, Square Meal, Vogue India, Atlas Obscura, Eaten magazine, Vittles, PIT magazine, The Fence magazine, GOYA Journal, LoveFood, BBC Food website, Ryanair in-flight magazine (where I was food and drink editor for over five years), and many other publications.

My first book, The Philosophy of Curry, a short cultural history of curry, was commissioned by the British Library and published in March 2022.

I write about a wide variety of topics, ranging from ingredients to cookbooks; and in recent years I have mostly written features on Indian and British food history; plus London restaurants.

For almost five years, I have been writing an Indian food dictionary (which is turning into an encyclopaedia!).

Professions

Author, Consultant, Feature writer, Food and travel writer, Food historian, Listings writer/editor, Restaurant reviewer

Special subjects

Regional Indian cuisine, Indian food history, British food history, London restaurants, vegetarian cuisines from around the world, cookbooks, ingredients.

Regular work

I have mentioned this in more detail in the 'About You' section; plus my Indian food encyclopaedia (an ongoing, long-term project). Other book proposals are also currently being discussed with two different publishers.

Advisory boards / Awards

None.

Languages spoken

English, Gujarati (and some Hindi).

Commercial interest

None.