Fresh India: An Indian cookbook filled with 130 quick and easy vegetarian recipes for every day

by Meera Sodha (Author), Meera Sodha (Author)

New
hardcover

$26.42

***WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017*** ***FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018*** 'An unbridled joy' Nigel Slater Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes are proper feel-good food, and full of flavour. 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. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

Synopsis

***WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017*** ***FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018*** 'An unbridled joy' Nigel Slater Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes are proper feel-good food, and full of flavour. 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. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

$26.42

Quantity

20+ in stock

More Information

Format: hardcover
Publisher: Fig Tree
Published:
ISBN 10: 0241200423
ISBN 13: 9780241200421
Book Overview: Following on from her bestselling Made In India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes are proper feel-good food, and full of flavour.

Media Reviews

An unbridled joy * Nigel Slater *
Such a wonderful book * Nigella Lawson *
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. * Guardian *
One of our most-used family cookbooks . . . as easy to love as it is to use * Daily Mail *
Terrific, flaunting how rich and resourceful vegetarian cooking can be * Guardian, `The Best Books on Food of 2016'The Dish, Sunday Times *
Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India. * Felicity Cloake, Guardian, `The Best Books on Food of 2016' *
Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time. * Stylist *
A celebration of the colours, freshness and diversity of Indian food . . . a rich resource of vegetarian Indian cookery. * Waitrose Food *
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 * The New York Times *
A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors * Forbes *

Author Bio

Meera Sodha is the author of Made In India, which was a top ten bestseller and was shortlisted for the 2014 Andre Simon Awards and the 2015 Guild of Food Writers Jeremy Round Award for Best First Cookbook. When not travelling round India, collecting recipes, Meera Sodha chefs, writes and lives in London.