East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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Place the pistachios, chilli and garlic in a food processor and process until the pistachios have broken down. This triumph of a cookbook is a must for anyone who follows a meat-free diet, who is keen to introduce more vegetables into their daily cooking, or simply enjoys bringing the delicious flavours of the East into their kitchen at home.

Because of the ingredients, together with simple, straightforward and comprehensive instructions, you can’t really go wrong with these recipes. The result was a coconut-y, spiced, mildly-hot curry punctured with wedges of fried paneer and, as you can imagine, tasted rather good. First, make the batter for the pancakes: put the rice flour, salt, turmeric and egg into a bowl and mix together. Separate the whites of the eggs from the yolks into two large bowls and add the caster sugar to the yolks. Often referred to as BIR (British Indian Restaurant) style cooking, more and more people are discovering that this style of cooking is easy to replicate at home, providing both enjoyment and saving lots of money.

That doesn’t mean you can’t experiment, but if you do stick to the recipe, you’ll get consistent results. 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. I would genuinely hate to be without this in my cookbook collection, and strongly recommend it to everyone. This time, I travelled by reading: I followed Fuchsia Dunlop around the streets of Chengdu and saw 90s Jakarta through Madhur Jaffrey’s eyes. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet.

To my untrained palate, the recipes in East by Meera Sodha have an authentic taste and feel and her approach makes it easy to produce dishes that you may otherwise have veered away from. In Thailand, I had memorised every twist in the creation of som tam salad and counted down the minutes until my next pad thai. Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. It's become my go-to Indian cookery book - The Times (Books of the Year) on Made in India You may also be interested in. Tuck that end of parchment over that edge of the cake and begin to loosely roll the sponge from one short end to the other, rolling the baking parchment with it.When the pan is very hot, pour in a ladleful of batter, swirling the pan quickly and carefully so that the batter reaches the edge. Perfect for: Anyone who is a fan of Meera's two other books, Made in India and Fresh India, or who loves the variety of cuisines from across Asia.

This makes it easy to find a recipe to make, whether it’s to match the ingredients you have, or to satisfy a culinary craving! After 15 minutes, take off the heat and keep the lid on for a further 10 minutes to let the rice rest before eating. Meera Sodha gives such precise and accurate instructions, which is very reassuring to less experienced cooks. This means that even the most inexperienced cooks can follow the recipes and produce a tasty and delicious meal. The tomatoes create a wonderful sauce with the coconut milk; they also float up to decorate the dish.Such a good cookbook, none of the recipes take that long to make or require too many ingredients but they all taste great and have a really good variety.