Rama Rajput's journey with food began in the bustling outskirts of Nairobi, Kenya, where she was raised by formidable women - her mother, aunts, and grandmothers - who taught her that food is the currency of connection.

Born as the eldest of seven siblings, Rama learned to cook by watching, tasting, and feeling. Her maternal grandmother sold thousands of samosas at the local bus stand. Her paternal grandmother ran a supermarket with matchsticks for accounting and mirrors for security. Resourceful, resilient, and quietly brilliant - these women shaped Rama's approach to cooking and life.

From rolling roti dough on cement floors to brewing chai in parks with her extended family, Rama inherited a spirit of community and generosity. When she married, she pushed beyond traditional expectations, starting her own dressmaking business while mastering the art of simple, efficient cooking that didn't sacrifice flavour or nourishment.

After moving to Scotland, Rama brought her Indian-Kenyan heritage to Dundee, adapting recipes to local ingredients and seasons - giving Scotch eggs a desi twist and incorporating Scottish warmth into every dish. Now, through her cookbook Hands That Have Nourished Generations and upcoming cooking classes, Rama invites you into her kitchen.