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India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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India Express is a substantial book packed with great ideas for quick-to-prepare dishes with some punchy flavours that are not overly spicy. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. There are plenty of recipes to occupy the weekend – making puris, methu vada (fried lentil doughnuts) or homemade paneer. Rukmini is also the author of The Green Barbecue, a collection of vegetarian and vegan barbecue recipes.

Madeleine has lived half her life in South Africa and the other in London which has widened her experiences of multiple cultures, languages and cuisines.

All of the above - which, together with more personal material than her previous work, makes India Express a must-have. I was pleased to find that the recipes are pescatarian in that they are either vegetarian, vegan or fish based.

India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India.

They’ve transformed the cookery space in the UK, leading the one-tin, one-pot and one-pan revolution, and remain firm favourites among fans of maximum-flavour, minimum-hassle cooking. 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. 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.

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. 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. There is a lot to choose from in this new cookbook which is timely because as the weather cools my mind and stomach turn to food that warms and comforts. While this dish was not much of a looker, it had good flavours of grainy mustard with a hit of spice and citrus.

We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. India Express, therefore, references not only the train journey but the speed with which home cooks can prepare the recipes. This was so easy to prepare that I was slightly concerned about how much curry flavour there would be.

It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. India Express: 75 Fresh and Delicious Vegan, Vegetarian and Pescatarian Recipes For Every Day by Rukmini Iyer | 9781529110074. 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. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. As fans of Iyer’s previous books know, her recipes can be relied on to get dinner on the table with the minimum of fuss and washing up.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. 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. The lentils got on with cooking themselves down and were then whisked which resulted in a wonderfully creamy texture. 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. The resulting cookbook, India Express, is unsurprisingly Rukmini’s most personal to date, with seventy-five of her family’s Bengali and South Indian recipes adapted to her trademark maximum flavour, minimum fuss style.

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