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Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavor.
Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.
Here are surprising recipes for every day made using easy-to-find ingredients: Mushroom and Walnut Samosas, Oven-Baked Onion Bhajis, and Beet and Paneer Kebabs. There are familiar and classic Indian recipes like dals, curries, and pickles, alongside less-familiar ones using fresh, seasonal ingredients.
Enjoy showstoppers like Meera’s Sticky Mango Paneer Skewers, Roasted Cauliflower Korma, Daily Dosas with Coconut Potatoes, and luscious desserts like Salted Peanut and Jaggery Kulfi and Pistachio Cake
Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you.
Praise for Made In India:
"The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." ―Sam Sifton, The New York Times
"This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by." ―Yotam Ottolenghi
"I want to cook everything in this book." ―Nigella Lawson, Nigella.com
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Meera Sodha is a top-ten bestselling cookbook author in the UK. She is a voracious home cook, writes a regular column for Associated Press, and has been published by Food52, Borough Market, and The Guardian. Her first book, Made In India, was named a book of the year by theTimes and the Financial Times, and was runner up in Food52's The Piglet cookbook competition, beating out J. Kenji López-Alt's The Food Lab. She lives in London.Review:
An unbridled joy * Nigel Slater * Such a wonderful book * Nigella Lawson * Sodha's second book confirmed what we sensed from the first: her's is the tastiest, liveliest, spice-infused fare this side of the Sabamarti river. Extra points for the vegetarian focus. * Guardian * One of our most-used family cookbooks . . . as easy to love as it is to use * Daily Mail * Terrific, flaunting how rich and resourceful vegetarian cooking can be * Guardian, `The Best Books on Food of 2016'The Dish, Sunday Times * A broad range of beautifully-presented veggie dishes . . . Just splendid. * Waterstones * Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India. * Felicity Cloake, Guardian, `The Best Books on Food of 2016' * Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time. * Stylist * A celebration of the colours, freshness and diversity of Indian food . . . a rich resource of vegetarian Indian cookery. * Waitrose Food * There are no frighteningly long ingredient lists or recherche spices - just simple recipes that really work. It's become my go-to Indian cookery book. * The Times on Made in India * It is deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book. * Nigella Lawson on Made in India * This book is full of real charm, personality, love and garlic . . . There's so much to be inspired by. * Yotam Ottolenghi on Made in India * Terrific . . . dead-simple family food absolutely packed with flavor. * New York Times Magazine on Made in India * Delicious and achievable. * BBC Good Food magazine on Made in India *
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