Photo by David Loftus
I’ve been looking forward to this book for ages. Both Meera Sodha’s previous books, Made in India and Fresh India are real favourites in my kitchen, and I am a devout follower of her ‘New Vegan’ column in the Guardian. I love Meera’s food, and her approach to it: it is personal, vibrant, achievable and engaging: every recipe is like a smile. And she has a real, relaxed infectious charm. As ever, reading her recipes, I feel I want to cook everything: Mushroom Bao; Sweet Potato Momos; Shiitake Pho with Crispy Leeks; Sri Lankan Beetroot Curry (which I have actually cooked, and it made me very happy); Aubergine Katsu Curry. I could go on. And on. I also happen to love the idea of her Salted Miso Brownies, and was touched to get a mention for a version of my No-Churn Coffee Ice Cream; you’d be surprised how often recipes are used or built on without credit. This book is such a gift to the interested everyday cook, vegetarian, vegan or (as in my case) neither. And it gives me great pleasure to leave with you a timely recipe (for those of us in the Northern Hemisphere, at least) — the enticing Summer Pilau with Tomato, Coconut and Cashews.
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha (Fig Tree, £20)
