Rukmini Iyer is the bestselling author of The Roasting Tin series selling over 1.5 million copies to date (The Roasting Tin, The Green Roasting Tin, The Quick Roasting Tin, The Roasting Tin Around The World, The Green Barbecue and The Sweet Roasting Tin). Her new book, India Express, is a collection of easy, quick and flavourful vegan, vegetarian and fish recipes. She originally trained as a lawyer and left the industry to retrain as a chef and food stylist. Her aim is to transform Britain's midweek meals one roasting tin dinner at a time from omnivores to vegans, flexitarians to families or households of one or two. Sign up for Rukmini's newsletter here- https-//thehappyfoodie.co.uk/chefs/rukmini-iyer
Inspired by a train journey between her parents' home towns of
Kolkata and Chennai, India Express is 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' *
I am a huge fan of Rukmini Iyer's Roasting Tin cookery books, but
her new one, India Express, is my favourite yet... an
absolute joy of a book * India Knight, Sunday Times *
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 trademark 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'
*
An instant classic * Felicity Cloake, author of 'Red Sauce, Brown
Sauce' *
It's beautiful, remaining true to Rukmini's accessible, flavourful
and innovative style * Alice Slater, author of 'Death of a
Bookseller' *
Effortless innovative cooking and banging flavours * Angela Hui,
author of 'Takeaway' *
Full of realistic, delicious recipes * Bethany Rutter, author of
'Welcome To Your Life' *
Beautiful and mouth-watering * Robert Elms, BBC Radio *
Amazing, simple but really flavoursome curry recipes * Trish
Halpin, 'Postcards from Midlife' podcast *
Packed with great ideas for quick-to-prepare dishes with some
punchy flavours * Madeleine Morrow, London Unattached *
Absolutely brilliant - clever, speedy, manageable * India Knight,
author of 'Darling' *
This is Rukmini's best book yet * Stuart Heritage, author of 'Don't
be a Dick, Pete' *
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'
*
This book has changed my life * Juno Dawson, for 'The Green
Roasting Tin' *
Wonderful. So delicious. So easy * Nina Stibbe, for 'The Green
Roasting Tin' *
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