Length: 304 Pages
'An unbridled joy' Nigel Slater
WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017
FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018
Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes offer up a treasure trove of flavours, a must-have whether you're vegetarian or simply want to make mouthwatering, feel-good food.
Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut.
And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake.
'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian
'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times
Length: 304 Pages
An unbridled joy
Such a wonderful book
Sodha's second book confirmed what we sensed from the first: her's is the tastiest, liveliest, spice-infused fare this side of the Sabamarti river. Extra points for the vegetarian focus.
One of our most-used family cookbooks . . . as easy to love as it is to use
Terrific, flaunting how rich and resourceful vegetarian cooking can be
A broad range of beautifully-presented veggie dishes . . . Just splendid.
Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India.
Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time.
Sodha seeks to redefine Indian food, avoiding rich dishes 'swimming in brown sauce' and opting for the way her family has cooked for generations: fresh, vibrant, seasonal
A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors