On December 29th 2021, Sejal Sukhadwala, a London-based food writer, writes an article in The Guardian alleging Indians making up their “grandmother’s recipe” or “mother’s recipe” to gain authenticity. She writes, “It was already a cliche a generation ago, but now this problematic pursuit of “authenticity” through appeals to a mythic matriarch is simply done to death.” In the article, she also promotes the Mughlai cuisine instead along with British and Chinese food. She writes, “The restaurateur and chef Asma Khan, of London’s Darjeeling Express, has written wonderfully about her unique heritage, which combines the Mughlai cuisine of Hyderabad and Bengal with British- and Chinese-influenced street food and the cooking of Kolkata gentlemen’s clubs.” She also alleges, “Mothers and grandmothers in India were sometimes adding rosemary and thyme to their curries in the 1920s due to the British influence; dancing in jazz clubs in the 1930s; graduating as lawyers and engineers or running bars in the 1940s; hosting supper clubs in their homes in the 1950s; whipping up cocktails and canapes in the 1960s; and may have offered you a slice of green-chilli-flecked pizza from their new electric oven in the 1970s.”