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Gurpareet Bains

Gurpareet has worked as a chef for the Mövenpick Hotel, and is a nutritionist. He is based in London, and is a regular contributor to BBC Radio 2, BBC Radio London and BBC Asian Network.

His nod of approval from the food industry came in 2011 when Gurpareet was crowned Chef of the Year at the English Curry Awards and he came under the international spotlight when he created the ‘world’s healthiest meal’ – a simple chicken curry with blueberries and goji berry pilau – which contained the antioxidant-equivalent of 23 bunches of grapes.

His distinctive culinary concept acknowledges that nearly a quarter of the top antioxidant-rich foods available to us are spices. He combined these spices in abundance with nutrient-dense vegetables, fruits, low-fat proteins and nuts – widely known as superfoods – to create his book, Indian Superfood, a collection of the world’s most antioxidising recipes.

In 2012 Gurpareet's second recipe-book, Indian Superspices, was released. By using spices in medicinal quantities he creates lab-inspired recipes that help to alleviate everyday ailments; and proves the robust Indian kitchen is the ideal laboratory in which to explore the medicinal and culinary possibilities of spices together.

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