India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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I used cod which is what I had in the fridge and it sat for a couple of hours until I was ready to cook. Rukmini is also the author of The Green Barbecue, a collection of vegetarian and vegan barbecue recipes. Packed full of inspiration for speedy curries, fragrant rice dishes, as well as snacks, drinks and desserts and much more, this beautiful cookbook is at once inspiring and practical, with plenty for fans of Rukmini’s Roasting Tin series. As fans of her previous cookbooks will know, Rukmini Iyer has been inspired by a range of global cuisines over the years, from Spanish to Vietnamese. 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.

All of the above - which, together with more personal material than her previous work, makes India Express a must-have. She was so inspired by their descriptions of the dishes they would eat on these trips that Iyer suggested that they all take a train journey together from her mother’s hometown, Kolkata, to her father’s birthplace, Chennai. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. India Express: 75 Fresh and Delicious Vegan, Vegetarian and Pescatarian Recipes For Every Day by Rukmini Iyer | 9781529110074. The idea for Rukmini Iyer’s seventh collection of recipes came about from a conversation with her parents. With paneer kofta nestled in a rich, creamy and delicately spiced tomato sauce, this dish is impressive enough to serve at a dinner party or special occasion but couldn’t be easier to make. This speedy prawn curry is layered with flavours of chilli and fennel seed and needs nothing more than some fluffy rice.

I served the fish with a pot of masoor dal which was also a very simple recipe and utterly delicious. Rukmini’s clever one-tin curries are some of our favourite recipes from her previous books, so we weren’t surprised to find more all-in-one recipes in India Express. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world. India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India.

She strongly believes that making time to eat well – for oneself or for family dinners – is an integral part of the day, and as a new mother with limited time but a good appetite, she’s passionate about helping other households cook great, minimum-effort dinners. She grew up in Cambridgeshire with the best of three food cultures: Bengali and South Indian food from her parents’ Indian heritage, along with classic eighties' mac and cheese, sponge pudding, and cheese and pineapple on a stick.These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. The next day I had a vegetarian friend for dinner and I chose all-in-one aubergine, tomato and nigella seed curry. As fans of Iyer’s previous books know, her recipes can be relied on to get dinner on the table with the minimum of fuss and washing up. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached.

The lentils got on with cooking themselves down and were then whisked which resulted in a wonderfully creamy texture.

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