BiBi The Cookbook: Stories from my Bibi

‘In every dish, there is a story waiting to be tasted, a past that refuses to be forgotten, and a love that continues to nourish long after the last bite is gone.’ – Trevor Noah

The debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike.

Chet Sharma began his career as an academic before working as a development chef for many of the world’s best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean ‘lady of the house’, or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. ‘Our food doesn’t necessarily look Indian on the plate,’ Chet says. ‘It’s modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.’

Sharma’s much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant’s repertoire, including ‘Nimbu Pani’, ‘Wookey-hole cheese papad,’ and the signature ‘Sharmaji’s Lahori Chicken’, as well as some of Chet’s playful takes on traditional Indian dishes, such as ‘Seekh Kebabs’ and 'Alphonso Mango Lassi’. A substantial ‘Essentials’ section presents recipes for BiBi’s bespoke masalas, stocks, and other core components of the restaurant’s unique menu.

BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.

‘This is what I [want] elevated Indian food to be – fun, but humble, not trying to outdo home food but support and expand it. When I learned what the name of this ‘fancy’ restaurant, BiBi, meant, it all made sense – grandma.’ – Aziz Ansari, actor and comedian

‘Chet reconciles memories and experiences and the legacy of generations of his forebears with the flavours and textures that shaped them, protecting their essence and the stories that give them their soul.’ – Andoni Aduriz, chef

‘Chet has a wonderful restaurant that deserves all the plaudits and credits that it gets.’ – Tom Kerridge, chef

‘Chet and his team could not be more serious-minded in their approach to making the rest of us all feel great. For that, our thanks should be innumerable.’ – Olly Smith, wine expert

‘Even the most delicious food tastes twice as good in the right environment, surrounded by old friends and a chef like Chet, who instantly becomes a friend for life.’ – Hans Zimmer, composer

‘Delves into Sharma’s heritage and culinary discoveries.’ – The Glossary

‘Reveals the extraordinary lengths [Sharma] and his team go to deliver some of the UK’s most progressive and exciting Indian cuisine…the book itself is highly readable, mixing recipes with Sharma’s dry, often amusing reflections.’ – Restaurant Magazine

‘Meant to inspire excitement and exploration in modern home cooks.’ – Cleveland.com

‘This isn’t just a chef showing off his repertoire; it’s a grandchild honouring the women, families and friendship that have shaped his understanding of food.’ – The Caterer

‘Published by Phaidon, it’s part cookbook, part memoir – a love letter to heritage, innovation, and heartfelt hospitality. Featuring beautiful photography and reflections from notable admirers, BiBi: The Cookbook is a must-have for food lovers and design aficionados alike.’ – Luxuria Lifestyle

‘Recreate dishes from Bibi, like the Wookey-hole cheese papad, Lahori chicken, seekh kebabs and Alphonso mango lassi’ – Hot Dinners

‘If you think we use ‘genius’ lightly, well, we’re talking about a man with a physics PhD from Oxford. Featuring 60 of his best recipes, his new cookbook confirms he’s a planet-sized talent in the kitchen too.’ – SL Man

‘An ingenious mix of part cookbook and part journal, it offers intimate stories of Sharma’s culinary journey, alongside reflections from notable fans including Andoni Aduriz, Aziz Ansari, Trevor Noah, Hans Zimmer, and more.’ – En Vols