Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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Walk the streets of Ahmedabad or Rajkot and you’ll come across simple but heavenly potato curries cooked with garlic, mustard seeds, and tomatoes.

Meera Sodha Savoy Cabbage Vegetarian Curry Recipe | Fresh India Meera Sodha Savoy Cabbage Vegetarian Curry Recipe | Fresh India

Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. While Sodha grew up in the English countryside to Indian parents, she has a taste for fresh veggies combined with Indian food - and the results are fantastic. Cook for 6 to 8 minutes – don’t stir too frequently, so it has a chance to blacken and caramelize, but watch out as the odd kernel may pop. This pursuit of flavour over tradition has contributed to the success of Fresh India, this year’s winner of Best New Cookbook. Here she makes an easy curry sauce and teams it with crispy aubergine slices and home-pickled radishes.Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is a book you need on your shelf. Some of the dishes in Fresh India have been passed down the generations in my family and haven’t seen the light of day outside our home until now. The section on samosas described a method of folding them into a triangle, this took some time to work out and was accompanied by a full page photo of harvesting in a field.

Fresh India: 130 Quick, Easy, and Delicious Vegetarian Fresh India: 130 Quick, Easy, and Delicious Vegetarian

These family recipes and the stories that came with them were the inspiration for my first cookbook, Made in India, which was published by Figtree, Penguin in July 2014. That said, it still feels like quite an unfinished business; I shall make it a point to see what is this sweet Mangalore bun all about one day, hopefully soon.Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes, until the potatoes are tender and no longer resist the point of a knife. This beautiful book bursts with recipes that celebrate vegetables and the author’s connections with India, Lincolnshire and Islington. Sodha is a former vegetarian, and more than half the 60-million population who live in Gujarat eat a meat-free diet. When writing recipes for Fresh India, Sodha would consider whether to use the vegetable in a twist on a traditional recipe – her matar paneer dish uses two types of peas – or to use Indian spices to create something new.