I was pleased to find that the recipes are pescatarian in that they are either vegetarian, vegan or fish based. I’ve made two recipes from the book so far, first the Doi Maach (fish with yoghurt and turmeric - I used salmon) and (pictured) the spiced roasted paneer with peppers and tomatoes. Iyer grew up eating similar things to any other child of the Eighties in the UK: “pasta, chicken nuggets, the usual trashy food that people would eat then,” she rattles off.

Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art and design.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. 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.

Much as Iyer’s Roasting Tin books transformed how people cooked from scratch, there are takeaways here that will change their attitude towards making Indian food. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Both were incredibly quick to prep (one of my favourite things about the Roasting Tin series as by the time we’ve got the kids in bed we don’t want to spend the rest of the evening in the kitchen) and absolutely delicious. A GUARDIAN BOOK OF THE YEAR | 'A JOY OF A BOOK' (SUNDAY TIMES) | A BBC GOOD FOOD 'BEST INDIAN COOKBOOK'FROM THE 1. Featuring 75 recipes, this book is the ultimate display of Iyer's skill for deliciously doable dishes.Mum won't use the originals anymore because she's too worried about the airline paper, so she's pasted and photocopied,” Iyer explains. Just a few years ago, Rukmini Iyer, a chef with experience of cooking in professional kitchens, started making simple, nourishing and delicious recipes that could be cooked in a single roasting tin, inadvertently starting a culinary revolution in the process. Iranian food blogger and cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen, explaining the stories and traditions behind each delicious dish. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.