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About Meera Sodha
Meera Sodha is a voracious home cook, writes regular columns for the Associated Press and The Guardian, and has published articles in Food52 and been profiled in The New York Times. Her first book, Made In India, was named a book of the year by the Times and the Financial Times and was the runner up in Food52's The Piglet cookbook competition. Her second, Fresh India, won the 2017 Observer Food Monthly’s Best New Cookbook Award. Her third book is East, which will be published in the US in October. She lives in London.
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THE SUNDAY TIMES BESTSELLER
Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning.
'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 SODHA 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 FRESH INDIA
The top ten bestselling Indian cookbook that will change the way you cook, eat and think about Indian food forever.
True Indian food isn't like the stuff you get at your local curry house. In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day - food that's fresh, vibrant and surprisingly easy to make.
In this collection, Meera serves up a feast of over 130 delicious and easy-to-follow recipes collected from three generations of her family including:
CLASSIC STREET FOOD - Chilli Paneer and Beetroot and Feta Samosas
FRAGRANT CURRIES - Spinach and Salmon and Cinnamon Lamb Curry
COLOURFUL SIDE DISHES - Pomegranate and Mint Raita and Kachumbar Salad
MOUTH-WATERING PUDDINGS - Mango, Lime Passion Fruit Jelly and Pistachio and Saffron Kulfi
With an additional contents to help you find First-Timer Recipes, 30-Minute Midweek Meals, Kid-Friendly Cooking and Store-Cupboard Curries, there's something tasty for every situation.
This book is for anyone who loves authentic Indian food and wants to learn how to make it themselves.
'Full of real charm, personality, love and garlic' Yotam Ottolenghi
'Wonderful, vibrant . . . deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson
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
Disfrutarás también de algunos platos que quitan el hipo, como las DOSAS de diario con patatas y coco, la KORMA de coliflor, las BROCHETAS pegajosas de mango y paneer, la UPMA de setas silvestres y el ARROZ con encurtido de lima, calabaza asada y cebolla roja. Y para terminar, a la hora del postre te deleitarás con una gran variedad de púdines increíbles, como el KULFI salado de jaggery, la HALWA de zanahoria y la TARTA de pistachos y almendras.
Tanto si eres vegetariano como si lo que buscas es comer más verduras o preparar comida india moderna y sabrosa, este es el libro que buscas.