Too Many Chiefs Only One Indian


Too Many Chiefs Only One Indian


Sat Bains offers an unprecedented view into his past, recipes and philosophies on food in his multi-award-winning debut cookbook

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Too Many Chiefs Only One Indian is two-Michelin-starred chef Sat Bain's autobiographical cookbook, featuring the tasting menus of Restaurant Sat Bains.

SIGNED COPY - Each BOOK IS SIGNED BY SAT BAINS, uniquely numbered, AND COMES IN a boxed slipcase

SAVE 20% on orders over £80. Use code ‘PROMO20’ at checkout.

DELIVERY – UK: £5 per book / Europe: £9.50, plus £5 per book / Rest of the World: £24.50, plus £5 per book.

Sat Bains is one of the best chefs the UK has ever produced, and once you read this book and see what goes into his recipes I’m sure you’ll agree with me
— Heston Blumenthal OBE

About the book

The book contains 68 in-depth recipes, demonstrating how research, development and creativity play a vital role in Sat's food pairings and flavour combinations.

The recipes are presented in 7 courses mirroring the tasting menu at the restaurant, but with the addition of Sat's famous Ham/Egg/Peas which took him through to the final of the BBC's Great British Menu. The 7 courses are: Introduction, Savouries, Main Course, Crossover, Chocolate, Cheese, and To Finish.

The book details the theories, thought process and evolution that shape Sat's food, and offers an exclusive opportunity to order dishes featured within the book when dining at Restaurant Sat Bains, even when they’re not on the restaurant’s current menu.

Featuring contributions from Rene Redzepi and 35 of the world’s greatest chefs, a foreword by Heston Blumenthal OBE and photography by John Scott Blackwell.


— Best-designed cookbook in the world over 20 years - Best of the Best, Gourmand World Cookbook Awards 1995-2015, Frankfurt
— Best in the World - Cookbook Design, Gourmand World Cookbook Awards, Paris
— Best UK Cookbook, Gourmand World Cookbook Awards, Paris
— Best Book Design, ADC Bronze Cube, The Art Directors Club, New York
— Best Book Design, International Association of Culinary Professionals, San Francisco
— Best Print Design, The Drum Design Awards, London
— Best Publication, Roses Silver Award, Roses Creative Awards, Manchester
— Best Cookbook, Bronze Award, Printing Industries of America Premier Print Awards, Chicago
— Best Printed Cookbook, Gold Ink Awards, Chicago

Format: Flexi-bound in a boxed slipcase
Size: 460x290x60mm
Pages: 450
Images: 700
Price: £75
ISBN: 978-0955893025

About Sat Bains

When Sat Bains opened Restaurant Sat Bains in Nottingham he knew that he wanted to create a feeling of place and one of welcoming conviviality that radiated from the plate. He wanted to give the very best of Britain, with a strong sense of where the restaurant is located – England’s East Midlands.

Sat's use of quality British produce and a passion for seasonality are matched only by his ceaseless creativity and the sheer drive that have sprinkled his career with numerous awards and accolades. From winning the Roux scholarship in 1999, to being awarded 2 Michelin stars in the Michelin Guide, his Nottingham restaurant has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine. 

Sat has long championed the use of local suppliers and selected artisan producers, and has showcased this to remarkable effect on the international gastronomic stage, including demonstrating his dishes at congresses in New York, Paris, Milan, Singapore and Melbourne, and being invited by the Japanese Culinary Academy as a guest to their workshop in Kyoto.