NIK SHARMA

FOOD WRITER

Nik is a molecular biologist-turned cookbook author. His foray into food began after starting in the kitchen of a pastry shop in California. He has since drawn attention for his bold experiments with flavour, informed by his early biochemistry experience.

Nik is also well-known for his multi-award winning food blog A Brown Table, and his two published cookbooks, Season and The Flavour Equation. Nigella Lawson called Season ‘wide-ranging and inspiring’, while The Flavour Equation went on to be named ‘the best cookbook of 2020’. His friend, and popular British food writer Diana Henry, also credits Nik for introducing her to a world of new flavour combinations.

Nik has worked with several food publishers and platforms over the years: he was a monthly columnist for the San Francisco Chronicle, and still frequently shoots or writes content for the New York Times, Food52, Serious Eats and The Guardian.