Nigella Lawson credits Indian cuisine for teaching her ‘sensory awareness in cooking’

This joie de vivre is apparent in the run up to her Christmas special Nigella’s Amsterdam Christmas, which is set to be available on BBC Player via Prime Video Channels from December 20, 2024.

Festive celebration through food

Speaking about her latest show, Lawson said, “The programme brings new ideas for Christmas menus and holiday entertainment. Whether staying home or celebrating with others, they can make dishes that might fit into their traditions or add a fresh note.”

The programme, according to Lawson, is also about evoking the Christmas mood and embracing the festive spirit. “I’ve been fortunate to work with the same team for years—my director and cameraman are brilliant at creating beautiful lighting, scenic outdoor shots, and a warm, festive atmosphere. I like to think of it as a mini-Christmas holiday experience in an hour, offering reliable recipes and practical tips on choosing dishes or making them a bit simpler. It’s about creating deliciousness while revelling in the festive spirit,” she said.

 

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Exploring Indian cuisine

Lawson spoke about her experiments with Indian-inspired biryani. “Biryani is deeply rooted in Indian cooking but has influenced cuisines like Indonesian. I’ve adapted it for a London kitchen, so while it isn’t strictly Indian or Indonesian, it has familiar elements. An Indian friend taught me a traditional method for checking the rice’s readiness, and that touch was invaluable,” she said.

Her cooking process follows a “patchwork style,” picking up and blending techniques and ingredients from different traditions.

“A school friend’s mother taught me to make chapati, but I’d need a refresher. Watching experienced hands at work is something you just can’t replicate with a recipe alone. That’s why so many people turn to videos now—you often need to see the process to understand it. The sensory aspect of cooking, like feeling the dough’s texture, is so crucial and something I try to keep in mind when writing recipes. Rather than just saying “Cook for 20 minutes,” I want to guide readers to recognise the signs of doneness, like when oil rises to the surface or when a dough bounces back. Indian food taught me a lot about this sensory awareness in cooking,” said Lawson.

Immersive cooking

Lawson often advises, “Put your phone down while cooking. It’s fine to look up a recipe, but when you are cooking, focus entirely on the process to understand how things should look, smell, and taste. Cooking isn’t just about following steps; it’s about connecting with the dish.”

She encourages starting with dishes that resonate with you and mastering them before moving on. “Cooking a meal shouldn’t be about rushing to finish a recipe; it’s about getting to grips with a dish. Occasionally, step away from the screen and let yourself immerse in the process. This time spent will make you a better cook and give you a sense of nourishment and satisfaction that’s irreplaceable,” said Lawson.

Biryani by Nigella Lawson (Source: PR Handout)

Challenges in writing recipes

Lawson acknowledged the difficulty of writing recipes that are both precise and adaptable. “Recipes should be reliable so readers feel confident, but it is also important not to make them feel rigid. Cooking is flexible; people may lack certain ingredients or want to adjust to their taste. Striking a balance between structure and freedom is tricky. Recipes should give enough guidance but also encourage improvisation. Readers shouldn’t feel overwhelmed by too many options, but they should also feel that they can adapt as they need,” she said.

Another challenge is helping readers see they’re not learning a new technique every time; rather, they’re building on familiar processes. “Most dishes start with familiar steps like slicing onions or sautéing, and it’s about understanding these foundations and how they translate into different recipes. That’s the heart of cooking — balancing structure with creativity,” said Nigella.