India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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Creative and unusual ingredient combinations abound, and the book is infused with the classic Bengali and South Indian flavours of curry leaf, Nigella seed, coconut, lime, and cardamom. From easy traybakes to speedy curries, discover 10 of our favourite recipes from Rukmini Iyer’s brand new cookbook India Express.

Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. There are six books in that collection ranging from one on vegan and vegetarian dishes, another on barbeque and one on desserts.Inspired by the vivid descriptions of the food that fuelled their journey, from homemade picnics to elaborate dining car dinners, Rukmini set out on the Coromandel Express to experience it for herself, hoping to learn more about family recipes from East and South India along the way. MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. They’ve transformed the cookery space in the UK, leading the one-tin, one-pot and one-pan revolution, and remain firm favourites among fans of maximum-flavour, minimum-hassle cooking. The next day I had a vegetarian friend for dinner and I chose all-in-one aubergine, tomato and nigella seed curry. With paneer kofta nestled in a rich, creamy and delicately spiced tomato sauce, this dish is impressive enough to serve at a dinner party or special occasion but couldn’t be easier to make.

There are few households without one or more of the books in the series, which consists of The Roasting Tin, The Green Roasting Tin, The Quick Roasting Tin, The Roasting Tin Around the World, and The Sweet Roasting Tin. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Here to show you that you can still indulge in bakes, puddings and sweet treats, this collection of lighter recipes is perfect for anyone with a sweet tooth. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached.I used cod which is what I had in the fridge and it sat for a couple of hours until I was ready to cook. She grew up in Cambridgeshire with the best of three food cultures: Bengali and South Indian food from her parents’ Indian heritage, along with classic eighties' mac and cheese, sponge pudding, and cheese and pineapple on a stick. From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.