Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt. Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes. In Gujarat, cabbages and potatoes are near deities. In Lincolnshire, where they are the main crops, the same is true. Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime. 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.

About – Meera Sodha

This is a perfect finger food that can be served as a starter or as a main meal. Me and my friends stuffed the kebabs into garlic pitta bread added chilli sauce and lime Raita. Others have come from my experiments in the kitchen, taking classic Indian techniques and flavors and imagining something new. After all, I’m sure I’m not the only one who has wondered what an Indian salad could look and taste like. 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

From the book: Fresh India: 130 Quick, Easy and Delicious Recipes for Every Day

Although Gujarat in particular is famous for this, a similar story exists all across India. For hundreds of millions of people in India, vegetarianism is not a choice but a way of life. You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here. I’ve written three best-selling cookbooks, and, since 2017 I’ve written a weekly column for The Guardian called The New Vegan.

Rainbow Chard Saag Aloo - The Happy Foodie Rainbow Chard Saag Aloo - The Happy Foodie

Gujarat, a small state on the western coast of India, has had a very big impact on Indian food culture. It all started in 269 BC when Emperor Ashoka banned the slaughter of any living animal in the name of peace. Since that time, the majority of the millions of Hindus in the state have been vegetarian. Over thousands of years, a rich and resourceful vegetable-first way of cooking has evolved. Home cooks, restaurant chefs, and street-food stallholders alike have all been creating simple but extraordinary dishes, using just what grows on the land and is in season.

From the book: Fresh India: 130 Quick, Easy and Delicious Recipes for Every Day

In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings. MADE IN INDIA will change the way you cook, eat, and think about Indian food, forever. Praise for Made in India

Meera Sodha - The Happy Foodie Meera Sodha - The Happy Foodie

Traditionally, this dish would be made with a few large slabs of golden butter, but for the sake of decency I’ve toned things down a bit. It’s still an extravagant dish, but channel India and enjoy yourself.

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Meera Sodha has made turmeric lattes and a type of mithai (Indian sweet). Rather apologetically, she notes that while things may seem to have gone a bit hipster cafe when we meet in her east London kitchen, both are old Indian recipes. She’d grown up drinking “golden milk” as a cure-all (though health claims on its behalf remain unproven, she hastens to add), and had been busy developing her own spice blend including turmeric, cinnamon and pepper. The sweets are khajur pak – traditionally made by heating dates and nuts, likely cashews, in a pan on the stove, but she blitzed them in a food processor before rolling them into balls and dusting with pistachio and cocoa. “And I added pecans because … well, who doesn’t love pecans?” This pursuit of flavour over tradition has contributed to the success of Fresh India, this year’s winner of Best New Cookbook. Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you.