Nalin Dalal (Tarla Dalal’s Husband) Age, Death, Wife, Children, Family, Biography & More

Quick Info→
Profession: Chemist
Hometown: South Mumbai


Tarla's husband Nalin Dalal

Famous forBeing the husband of famous chef Tarla Dalal
Physical Stats & More
Eye ColourBlack
Hair ColourSalt and Pepper
Personal Life
BirthplaceMumbai, Maharashtra
Date of DeathYear, 2005
Place of DeathNapean Sea Road, South Mumbai
AgeNot Known
Death CauseNot Known
HometownSouth Mumbai
College/UniversityUniversity of Michigan, Michigan, United States
Educational QualificationChemical Engineering [1]Bollywood Shaadis
Food HabitHe use to eat non-veg food sometimes but his wife Tarla made him switch to eating vegetarian food. [2]The Week
Relationships & More
Marital Status (at the time of death)Married
Marriage DateYear, 1960
Wife/SpouseTarla Dalal (chef)
Chef Tarla Dalal
ChildrenSon(s)- 2
• Sanjay Dalal
Nalin Dalal's son Sanjay Dalal
• Deepak Dalal
Tarla Dalal's son Deepak Dalal
Daughter- Renu Dalal
Nalin Dalal's daughter Renu Dalal

Some Lesser Known Facts About Nalin Dalal

  • Nalin Dalal was an Indian chemist who is known for being the husband of popular Indian chef Tarla Dalal.
  • Tarla and Nalin got married in 1960 but initially, Tarla did not show interest in marrying him. When Nalin and his family went to see her, she made gulab jamuns and added a lot of chillis to it thinking that Nalin would say no to marrying her, but Nalin still decided to marry her. Tarla told him before marriage that she wanted to do something big in her life and Nalin accepted that and did not stop her to follow her passion.
  • In an interview, Nalin’s sister Anjana Shah said that Nalin and Tarla made an odd pair because Nalin was well-educated and Tarla was a graduate and a very simple girl. Despite Nalin’s family being modern Gujaratis and Dalal coming from a humble, conservative household, she adapted comfortably and encouraged the family to embrace Vaishnav customs.
  • According to Tarla, when she was engaged to Nalin, he was at Michigan University and used to write to her saying he wanted to eat things which Tarla found very complicated and had never heard of. She was 20 years old and could cook only Dal Bhat Roti Sabzi. To please her husband, she said that any young woman would learn to cook the food he wanted.
  • His wife then learned various cuisines and fusions. In 1966, her friends requested her to teach young girls who were eager to learn cooking. She agreed and began offering cooking lessons to six students at her house. However, her classes gained immense popularity in Mumbai, and all the mothers wanted their daughters to attend her classes.
  • When her classes started to flourish, Nalin recognized their success and encouraged her to document the recipes of the dishes she taught. Nalin lost his job after being affected by a lengthy factory strike. As a skilled quality control engineer in the 1970s, he used manual typewriters to compose his resumes and apply for new job opportunities. During a conversation with his wife, he realized that he could assist her by typing out recipes that can be shared with other women. Inspired by this idea, he encouraged Tarla to create a book containing her best recipes. She used to write down the recipes, and Nalin used to edit them. Later, he arranged for someone to test the recipes and ensure accurate measurements. The dishes turned out delicious.
  • Her first book was published by Arun and Sudha Mehta of Vakil and Sons and they decided to sell the recipe book for Rs. 35, and it quickly became a huge success not only in their local region but also across Africa and America. The book sold over 1.5 million copies. In an interview, Tarla said that once she went to Nalin’s factory and noticed that he was enjoying non-vegetarian food with his colleagues. Being a vegetarian herself, she became curious about what made Nalin enjoy non-vegetarian dishes so much. She asked her friend what made non-vegetarian food tasty and started to create her own recipes that were vegetarian. She introduced people to various international cuisines and had a unique talent for transforming non-vegetarian recipes into vegetarian alternatives. In addition to her popular cookbook on converting dishes into healthier 100-calorie snacks, she also authored books on managing acidity through cooking and creating popular restaurant-style gravies.
  • In 1987, his son and Tarla established a business named Sanjay and Co., which they ran together with his daughter. His son was responsible for managing her website in the past, and he still continues to handle various tasks such as website maintenance, book publication, managing her classes, and handling her social media accounts. His granddaughter also manages Tarla’s social media platforms and shares update about the new recipes she tries. However, she faces criticism from some people because she includes eggs in certain recipes, whereas her grandmother never used eggs in any of her recipes.
  • His wife, Tarla, was the sole Indian woman to receive the Padma Shri, a prestigious award for her culinary expertise, in 2007.

    Tarla Dalal receiving Padma Shree

    Tarla Dalal receiving Padma Shree

  • In 2023, his wife’s biopic was released titled ‘Tarla’ which featured Huma Qureshi as Tarla Dalal and Sharib Hashmi as Nalin Dalal. In an interview, Sharib talked about playing the role of Nalin and said,

    When I was playing Nalin Dalal, I could see him in front of my eyes. I could relate to him. I wanted to be like him and wanted to have his qualities in me. In fact, I would say it is very important that husbands in today’s world should have these qualities. I had a lot of fun playing this character.”