In her debut cookbook, Meera Sodha introduces British home cooks to the food she grew up eating here every day. Her recipes are fresh, vibrant and surprisingly easy to make – the pistachio and yoghurt chicken curry is a particular highlight
A meat-free follow-up to the bestselling Made in India, Meera Sodha’s Fresh India is packed with curries, rice dishes, and street food-inspired snacks, all of them vegan or vegetarian. With 120 creative and authentic recipes, it’s a must-have for both Indian cooking enthusiasts and vegetarians.
In this seminal collection of recipes, Madhur Jaffrey proves that Indian food need not be complicated or involve hours in the kitchen. Her minced lamb with potatoes is guaranteed to become a firm family favourite.
What makes a good curry? Rick journeys through India to find the answer, meeting chefs, home cooks and street vendors to learn about everything from long-held culinary traditions to cutting-edge modern techniques. His South Indian-style cod curry is one of the most popular on The Happy Foodie site.
With recipes from Monir Mohammed, owner of the award-winning restaurant Mother India, Mother India At Home incorporates a mix of the restaurant’s signature dishes and recipes created specifically for the book. If you’re looking to impress at your next dinner party, try the chana daal with scallops.
Centred around a truly ingenious infographic, this cookbook is for anyone wanting to learn how to use and improvise with Indian spices. The Spice Tree will show you what spices and ingredients work well together, and how to whip up flavoursome Indian recipes with ease. An indispensable cookbook for fans of authentic Indian food.
Following on from her bestselling cookbook, Curry Easy, Madhur’s, Curry Easy Vegetarian offers over 200 Indian-inspired, meat-free recipes. With a diverse and vibrant array of dishes, Madhur proves, yet again, how easy it can be to cook authentic Indian food at home. The whole red lentils with cumin & shallots is a store-cupboard favourite.
Curry shares the best curry from around the world, with plenty of Indian recipes as well as dishes from Thailand, Vietnam, and Indonesia. You’ll find contributions from top chefs, writers and cooks, including Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) and David Thompson (Nahm). The king prawn and pumpkin curry is a particular highlight.
