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Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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Emma Hayes felt her Chelsea side had been “robbed” after they were held 2-2 at Real Madrid in their Champions League opener. In a contest with no VAR in operation, Real equalised through a 79th-minute Olga Carmona penalty awarded by referee Frida Klarlund for a Jessie Fleming challenge on Athenea del Castillo – which Hayes had no doubt took place outside the box. The Chelsea manager was also unhappy about Niamh Charles’ finish being disallowed in stoppage time, seemingly for offside, stressing that Charles had been onside and Sam Kerr had not interfered with goalkeeper Misa Rodriguez. Hayes told reporters in Spain: “I could see from the bench that the tackle (for the penalty decision) was outside the box. So I’m absolutely shocked that those managing the game couldn’t see that. “Of course maybe Jessie shouldn’t lunge in that area, but it happens clearly outside the box. At this level when you are in control of a game and important decisions like that go against you, it makes it difficult.” Regarding the stoppage-time incident, she added: “We score a really legitimate goal with Niamh Charles three or four yards onside. “It is embarrassing. I had to check why it was disallowed. Was it Niamh? No. Was it Sam (Kerr) interfering with the goalkeeper? She was about seven yards away, no way near the keeper. “I cannot understand the decision whatsoever. I think we’ve been robbed of what was a 3-1 game. “You can’t (ask the referee for clarity at full-time). You’re not allowed to speak to the officials. Can’t speak to them there (on the pitch), can’t speak about it here (to the media). “For me I am going to focus on the performance, I can only control that. Everybody saw the decisions, you don’t need me to comment on them any further.” Real took the lead at the Alfredo Di Stefano Stadium through a deflected 10th-minute shot from Carmona – scorer of Spain’s winner against England in the summer’s World Cup final – before Chelsea hit back through two headers, Charles equalising in the 41st minute and then setting up Kerr in the 74th. After Carmona levelled from the spot, Lauren James hit the crossbar before the late disallowed effort as the visitors were unable to secure a winning start to what is to be their final Champions League campaign before Hayes leaves at the end of the season for the United States job. Hayes said: “I think the performance was well controlled by us, especially away from home in Europe. We had so much more of the ball and it was comfortable. “(There was) just a tactical adjustment that we had to make (at half-time) – the pivots weren’t carrying out a small detail there. Overall it had to be better in the final third, either the last pass or whatever it might have been. “I think the team did better with that (in the second half). We hit the bar as well, we should have scored from that. We had chances, so we should be disappointed with ourselves. “I can’t remember the last time we were in a game like that when two humongous decisions like that have gone against us – that is a lot tonight.” Wednesday’s earlier game in Group D saw Paris FC – who Chelsea play in their next pool game at Stamford Bridge next Thursday – beaten 2-1 at home by Swedish side BK Hacken. Read More Anthony Joshua sees Otto Wallin as a stepping stone on his way to a title fight Rohit Sharma glad India ‘could get the job done’ against New Zealand Still plenty to play for – Scotland v Georgia talking points A look at the data behind Virat Kohli’s record 50 ODI centuries Virat Kohli hits record ton as India beat New Zealand to reach World Cup final Francis Ngannou ranked as top-10 heavyweight by WBC after impressive debut