Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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Served with the Pakistani spinach/potato curry from her Guardian column too, perfect springtime dinner. This was gorgeous served over black rice, and cilantro would have kicked both the appearance and flavor up a notch.

These potatoes were well received, but I would recommend adding salt slowly and to taste rather than dumping in the amount she recommends. I have also made the coriander chutney from this book, and it's delicious, so I'm sure this curry would only be improved with the homemade chutney.To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Pierce the eggplants in a few places with a sharp knife so that they don't explode when cooking, and lightly brush them with some oil. Instead of cubing the chicken prior to cooking, I added the whole boneless skinless thighs to the pan, then shredded it after it was fully cooked. Meera Sodha offers simple, clear recipes which are full of flavour – a great introduction to a new cuisine.

Simple and delicious- served as an accompaniment to the naans and roasted cauliflower from the same book - worked brilliantly, but could work with any number of Indian dishes. With a lot of recipe books I end up making one or two items, but with this I have made well over 75% of them. I may have added more ginger than directed as it had a lovely tang (not bland as someone else experienced).Unlike the other reviewers, I did not find this bland - I actually think the taste of the curry leaves was too much for me, so I'll decrease them in the future. I did not bother with a mortar and pestle for the garlic/ginger, so just crushed the garlic, then grated the ginger.

We do not like crunchy green beans and did cook more with cover on to our desired doneness since we used regular American variety green beans. Absolutely delicious and it's good for an evening when you're not sure exactly when you're serving dinner; I made the sauce a few hours in advance and then just heated it up and cooked the fish in it quickly when we were ready for dinner.

This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England.

Drooled all over the Pulses and Grains section which came with some wise tips on cooking the perfect rice. This book highlights the natural flavors of India while helping the reader understand how easy it is to replicate those flavors in the home kitchen. Next time I am tempted to add a bit more tomato paste so there is more sauce, because it was so delicious. I used 300 mls of coconut milk instead of 200 as that was the size of my can and half a jalapeño for the green chili otherwise stuck to the recipe using haddock.It didn't look like the photo though because the fish released a lot of steam while cooking, making the coating more watery. These were delicious and looked very pretty with all their garnishes--I set the whole tray of them out on the table, and they were gone before dinner was over.