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

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

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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. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. 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 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.

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.

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. 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. There are at least twenty one-tin recipes in India Express, as well as many more recipes that will be ready in thirty minutes or less. 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. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times.

These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Now, Iyer has written India Express, From Kolkata to Chennai, which is filled with 75 vegan, vegetarian and fish dishes. 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 idea for Rukmini Iyer’s seventh collection of recipes came about from a conversation with her parents. This speedy prawn curry is layered with flavours of chilli and fennel seed and needs nothing more than some fluffy rice.

She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. 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. Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world. 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. Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish.

India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India. While this dish was not much of a looker, it had good flavours of grainy mustard with a hit of spice and citrus.I served the fish with a pot of masoor dal which was also a very simple recipe and utterly delicious. Baked until the brioche is golden and crispy on top, this easy one-dish dessert is infused with cardamom and saffron, with pops of sweetness from the baked blackberries, and the crunch of slivered pistachios.



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