Fresh India by Meera Sodha

Fresh India by Meera Sodha

One of Bon Appétit's "12 Best Vegetarian Cookbooks of All Time"

Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavor.

Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.

Here are surprising recipes for every day made using easy-to-find ingredients: Mushroom and Walnut Samosas, Oven-Baked Onion Bhajis, and Beet and Paneer Kebabs. There are familiar and classic Indian recipes like dals, curries, and pickles, alongside less-familiar ones using fresh, seasonal ingredients.

Enjoy showstoppers like Meera's Sticky Mango Paneer Skewers, Roasted Cauliflower Korma, Daily Dosas with Coconut Potatoes, and luscious desserts like Salted Peanut and Jaggery Kulfi and Pistachio Cake

Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you.

Praise for Made In India:

"The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." --Sam Sifton, The New York Times

"This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by." --Yotam Ottolenghi

"I want to cook everything in this book." --Nigella Lawson, Nigella.com

Meera Sodha is an avid home cook who contributes frequent writings to the Associated Press and The Guardian, has articles in Food52, and has been featured in The New York Times. Fresh India, her second book, won the Observer Food Monthly's Best New Cookbook Award in 2017. East, her third book, was published in the United States in October. She is based in London.