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Hannah Twiggs is Food and Drink Editor at The Independent, where she writes about what we eat and why it matters. With a sharp eye for a headline and a soft spot for French cooking, she covers everything from kitchen table politics to the future of farming, with the odd whisky-fuelled detour along the way. She has interviewed Michelin-starred chefs, covered government reports on ultra-processed foods and filed dispatches from high-end chef tables and sun-drenched vineyards alike. Previously Deputy Features Editor, she’s carved out a niche telling food stories with clarity, curiosity and a healthy dose of cynicism. She believes food writing should be as nourishing as it is provocative, and if you think so too, you should subscribe to her newsletter.
Born in India and reinvented in Glasgow, chicken tikka masala has become more than just Britain’s favourite curry – it’s a dish that mirrors who we are. From postwar curry houses to new research linking diverse tastes with tolerance, Hannah Twiggs explores how food became a quiet symbol of identity, migration and belonging
Born in India and reinvented in Glasgow, chicken tikka masala has become more than just Britain’s favourite curry – it’s a dish that mirrors who we are. From postwar curry houses to new research linking diverse tastes with tolerance, Hannah Twiggs explores how food became a quiet symbol of identity, migration and belonging