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When not travelling round India, collecting recipes, Meera Sodha chefs, writes and lives in London. This is her first cookbook.
This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home . (Yotam Ottolenghi). Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi). MADE IN INDIA will change the way you cook, eat, and think about Indian food, forever.
THE SUNDAY TIMES BESTSELLER AND BOOK OF THE YEAR 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODAH FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES
FROM THE BESTSELLING AUTHOR OF EAST AND MADE IN INDIA ________________________________ Guardian columnist Meera Sodha reveals a whole new side of Indian food that's fresh, delicious, meat-free and quick to make at home. This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients. Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including: - MUSHROOM AND WALNUT SAMOSAS - OVEN-BAKED ONION BHAJIS - STICKY MANGO PANEER SKEWERS - SALTED PEANUT AND JAGGERY KULFI Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime. All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike. ________________________________ '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
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