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A GUARDIAN BOOK OF THE YEAR | 'A JOY OF A BOOK' ( SUNDAY TIMES) | A BBC GOOD FOOD 'BEST INDIAN COOKBOOK' Amazing, simple but really flavoursome curry recipes Trish Halpin, 'Postcards from Midlife' podcast A must-have' Rachel Roddy | 'A practical and inspiring delight' Niki Segnit | 'An instant classic ' Felicity Cloake | ' Clever, speedy, manageable' India Knight | 'Rukmini's best book yet' Stuart Heritage
There’s hot samosas, potato cakes, hot chai… But as the regions change, you get local things. When you get to Bengal, you get offered something called mishti doi, a delicious, sweetened yoghurt served in little earthenware pots. In the south you get offered idlis, steamed fluffy rice cakes, which are really tasty. So it’s nice the food on the train reflects where you’re going through.” So you’ll find simple, one-tin dishes like crisp-topped marinated sea bass with green chilli, lime and coriander, from Bengal, and south Indian-inspired beetroot, curry leaf and ginger buns. The recipes are largely vegan and vegetarian, because that’s how most people of the regions eat, with some pescatarian meals thrown in – because seafood is a “state-wide obsession” in Bengal. 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. 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. Semolina pancakes were similarly successful. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. What was it about them? Accessibility? Minimum fuss/maximum flavour? Layout? Trust in the likable, reassuring person who guided you through? All of the above - which, together with more personal material than her previous work, makes India Express a must-have. Rachel Roddy, The Guardian 'Best Books of 2022' The most delicious things I ate this year were 'chop' from [Rukmini Iyer's] India Express ... The book is a practical and inspiring delight . Iyer brings her t rademark clarity and fuss-free instruction to some of the South Indian and Bengali recipes she ate growing up. It's veg-leaning and full of flavour. I have used the book a great deal and am keeping it in the kitchen because this is the kind of food I want to make after Christmas indulgence. Niki Segnit, author of 'The Flavour Thesaurus' and 'Lateral Cooking'Iyer wanted to showcase these distinct regions, while staying true to the ethos of all of her cookbooks. “What I wanted to do was think about what makes the Roasting Tin accessible and popular, and then bring a spin on it – which was the food that I grew up with, Indian-inspired foods, [and] still have something you could make on Wednesday night,” she says. I focus on the food of Bengal and South India, as that’s where my mum and dad are from respectively, and those are the recipes I grew up with. All the regions in India have such vibrant and distinct food cultures, as South Indian and Bengali food aren’t as widely known here in the UK so I wanted to focus on them for my Indian book. You mention that people might find the dishes different to Indian food they’ve tried before, can you expand on why that is? There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation. Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’
FROM THE 1.5 MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. INCLUDES: OVER 20 ONE-TIN/ONE-PAN RECIPES AND OVER 20 *30 MINS MAX* RECIPES.There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’ The idea for India Express: Fresh and Delicious Recipes for Everyday was inspired by a conversation with Iyer’s parents, talking about the 24-hour train journeys they used to take when courting in India. After hearing about the delicious food they’d eaten on their trips, she travelled to India with them to recreate one of the journeys, travelling from her mother’s hometown Kolkata (formerly Calcutta) to her father’s native Chennai (formerly Madras) and learning all about her family recipes. This book will earn a place in kitchens up and down the country Nigella Lawson, for 'The Green Roasting Tin' Home cooking from both regions couldn’t be more different from the ‘curry house’ style of Indian food, which was created by Bangladeshi restaurant cooks in the UK in the 70s (there’s a wonderful Guardian long read about it, apparently when the wives of the chefs joined them from Bangladesh they were surprised at how completely different the ‘Indian food’ the chefs were serving the locals was to the home cooking they themselves had at home!) What is one recipe everyone should try in India Express first?
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