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Evening Standard
Evening Standard
Chet Sharma

Chet Sharma of Bibi shares his recipe for Hussainabad mutton seekh kebab

I’m always grateful that I was raised British and Indian – not one or the other, but also not half of each.

I fully embraced my English side in the sports I played, my circle of friends, the music I listened to in my teens and even the way I dressed. However, on weekends, I was still surrounded by family, knew members of the local Indian community, could speak the languages of my heritage and thankfully knew about my own culture and the history of India.

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