“Yhangry Has Been a Game Changer” – Chef Meera: 83+ Events and a Spice-Fueled Culinary Journey!
Chef Meera’s love for cooking began in India, surrounded by her mum and aunties who were always experimenting with spices in the kitchen. While she didn’t cook much, she was constantly observing and learning. After moving to the UK, cooking became essential—first for survival, then as a passion. Over time, it became her therapy.
“I’ve now been in this country for 37 years, nearly four decades, and I’ve been cooking all through. My style has grown and changed over the years, especially in how I use spices.”
With nearly 40 years of experience, Meera now sees spice as her craft. For her, cooking is a lifelong journey—rooted in memory, shaped by experience, and constantly evolving through curiosity and creativity. Beyond private dining, Meera also enjoys teaching students as part of her work with yhangry—something she finds incredibly rewarding.
“yhangry has truly been a game changer for me. It’s given me the chance to express my love for cooking and share that passion with others. Passing on knowledge and helping others grow in the kitchen is something I care deeply about. Overall, it’s been an absolutely fantastic experience.”
Where the Magic of Spice Meets the Right Audience
For Chef Meera, spice is not just an ingredient—it’s a technique. It’s not just about which spices you use, but how and when you introduce them during the cooking process. The complexity lies in layering—whether you roast, add whole, or grind the spices, each technique unlocks a different flavour.
“Take fenugreek in a fish curry, for example, paired with black pepper—that’s a beautiful combination. Or black pepper, vinegar, and dried chilli—so simple, but together they create something really unique. You don’t need a lot of spices to create depth—just a few, used thoughtfully, can transform a dish.”
With yhangry, Meera has been able to share her spice-forward cooking with a wider audience, bringing her unique flavour combinations into people’s homes. The platform has given her the creative freedom to design bespoke menus and the opportunity to showcase authentic dishes, crafted from fresh ingredients, that go far beyond what many are used to seeing in restaurants.
“I’ve had the opportunity to clear some of the myths around Indian cuisine and really show customers what authentic cooking can look and taste like. I’ve met some amazing people through the platform—guests who are genuinely curious and excited about trying something real and flavourful.”
Spice, Creativity, and Custom Menus
Chef Meera builds her culinary journey on experimenting with spices to create bold, adventurous dishes. As an experienced Indian cuisine chef, yhangry clients often request bold or adventurous flavours, trusting in her ability to deliver. She has crafted a variety of menus, from South Indian to North Indian, each with distinct characteristics—North Indian dishes often feature earthy spices like cinnamon, while South Indian flavours highlight ingredients such as curry leaves, dry chilies, and black pepper.
“For example, one event I recently did asked for a coastal menu. Coastal Indian cuisine is really unique—it relies heavily on fresh coconut and bold, punchy flavours. The communication I have with clients really helps me fine-tune things. They’ll tell me if they want it spicier or milder, if they like certain flavours or prefer to avoid others. This gives me the chance to get creative and craft spice combinations tailored specifically to their tastes.”
Meera’s Culinary Fusion: Blending Global Spices for Unique Cultural Experiences
Working with yhangry has provided Meera with the creative freedom to innovate and blend different glocal cuisines. This freedom to experiment is something she values, as it allows her to continue pushing boundaries, blending different cuisines like Mexican and Indian, and delivering fresh, exciting dishes each time. .
“I think that’s one of the things I love about working with yhangry—it gives me the freedom to experiment with different menus and flavours. Overall, it’s been an amazing opportunity at the platform to use different techniques and spice combinations, all while tailoring the dishes to meet my clients’ specific preferences. What I also aim for with these dishes isn’t just to make them taste great, but to give my clients a cultural experience too. It’s about more than just flavour; it’s about connecting them to something deeper, a whole cultural journey through food.”
Bringing Cultural Fine Dining Home with yhangry
Rather than serving familiar restaurant staples like chicken tikka masala, Meera uses her private dining events at yhangry to take guests beyond the expected, introducing them to lesser-known dishes and regional ingredients. Cooking in clients’ homes allows her to engage all the senses. She carefully layers spices at different stages of the cooking process, so guests can see, smell, and feel the transformation of the dish as it happens.
“It’s immersive—from the aromas to the textures and presentation. It sparks conversation too. For example, I bring in a special chilli called Bardic Chilli from a village in Karnataka—it has a beautiful flavour and colour—and some guests are genuinely curious to learn about it. That level of interaction and the ability to share stories behind the ingredients is something you can’t really replicate in a restaurant setting”
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This personal approach turns each meal at yhangry into a cultural journey, creating lasting memories and a fine dining experience rooted in authenticity. For Meera, it’s not just rewarding—it’s a form of storytelling.
Meera’s Advice: Trust Your Gut and Keep Experimenting
Meera’s advice to aspiring chefs is simple: don’t be afraid to experiment. For her, cooking—especially Indian cooking—is about trusting your gut, practising, and letting yourself explore flavours and techniques.
- She encourages starting with basic recipes, like a simple masala, and then adding your own twist.
- Even with just two or three spices, she says, “you can create something wonderful.”
- It’s not just about the ingredients, but how you use them. Take cumin, for example—adding it at the beginning versus the end of cooking can change a dish entirely.
She believes that the best way to grow as a cook is to play with different spice combinations, test techniques, and most of all, keep practising. For Meera, that’s where the magic happens—through curiosity, creativity, and confidence in the kitchen.
- What’s the best way to combine spices in a dish?
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Combine spices that complement each other. For example, cumin and coriander often go hand-in-hand, while cinnamon pairs well with nutmeg in baking.
- What spices are most versatile for cooking?
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Spices like cumin, coriander, black pepper, turmeric, garlic powder, and paprika are versatile and can be used in a wide range of dishes.
- When should I add spices during cooking?
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Generally, add ground spices early to allow them to bloom, while whole spices can be added at the start of cooking or at the end, depending on the flavor profile you want.
- How do I know which spices go well together?
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Start with basic spice combinations like curry blends, garam masala, or chili powder. As you experiment, you’ll discover which spices complement each other.
- Can spices be used in both sweet and savory dishes?
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Yes, many spices, like cinnamon, cardamom, and ginger, work wonderfully in both sweet and savory recipes.
- What’s the best way to store spices?
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Store spices in airtight containers, away from heat and light, to preserve their flavor and freshness.
