India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author
About this deal
As fans of her previous cookbooks will know, Rukmini Iyer has been inspired by a range of global cuisines over the years, from Spanish to Vietnamese. She strongly believes that making time to eat well – for oneself or for family dinners – is an integral part of the day, and as a new mother with limited time but a good appetite, she’s passionate about helping other households cook great, minimum-effort dinners. 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. The first thing I made from it was Chingri Macher Malai, spiced prawns in coconut milk, which took minutes to prep, simmered quietly for just under half an hour, and was perfect on buttered white rice.
India Express, therefore, references not only the train journey but the speed with which home cooks can prepare the recipes. She was so inspired by their descriptions of the dishes they would eat on these trips that Iyer suggested that they all take a train journey together from her mother’s hometown, Kolkata, to her father’s birthplace, Chennai. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. Packed full of inspiration for speedy curries, fragrant rice dishes, as well as snacks, drinks and desserts and much more, this beautiful cookbook is at once inspiring and practical, with plenty for fans of Rukmini’s Roasting Tin series. Now, with the publication of India Express, she hones in on her own culinary heritage to create a set of 75 recipes inspired by the vibrant flavours of South India and Bengal.They would eat wherever they could and collect family recipes from South and East India along the way. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. The book has two chapters on one-roasting tin or one-pan curries and also provides a challenge for more advanced cooks who may want to spend more time in the kitchen. 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. Inspired by a train journey between her parents' home towns of Kolkata and Chennai, India Expressis a collection of 75 south Indian and Bengali recipes, and Rukmini Iyer's seventh book.
In the early days of their relationship, the pair would embark on long train journeys between her mum’s native Kolkata to her dad’s native Chennai to visit one another. While this dish was not much of a looker, it had good flavours of grainy mustard with a hit of spice and citrus. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer, bestselling author of the Roasting Tin series has created a collection of South Indian and Bengali-inspired recipes with a modern twist. I served the fish with a pot of masoor dal which was also a very simple recipe and utterly delicious. Rukmini’s clever one-tin curries are some of our favourite recipes from her previous books, so we weren’t surprised to find more all-in-one recipes in India Express.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 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. There are six books in that collection ranging from one on vegan and vegetarian dishes, another on barbeque and one on desserts. I was intrigued to discover what flavours would develop with a quick turnaround of ingredients into a meal. 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.
Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish. Rukmini is also the author of The Green Barbecue, a collection of vegetarian and vegan barbecue recipes.
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. India Express is a substantial book packed with great ideas for quick-to-prepare dishes with some punchy flavours that are not overly spicy. This speedy prawn curry is layered with flavours of chilli and fennel seed and needs nothing more than some fluffy rice. The lentils got on with cooking themselves down and were then whisked which resulted in a wonderfully creamy texture. There are plenty of recipes to occupy the weekend – making puris, methu vada (fried lentil doughnuts) or homemade paneer.