India Express: Simple and Delicious Recipes for Every Day

by Rukmini Iyer

Overview

Minimum effort, maximum flavor—Rukmini Iyer’s Indian cuisine is effortlessly delicious and achievable, from simple snacks to quick curries.

Rukmini Iyer grew up in London with two working parents who were always transforming their family’s Indian recipes into quick and easy weeknight meals. So, when Rukmini and her parents took a trip through India on the Coromandel Express—from her mother’s native Kolkata to her father’s native Chennai—Iyer was inspired to recreate the cuisine of their travels for the harried home cook. Featuring 75 recipes, this book is the ultimate display of Iyer’s skill for deliciously doable dishes. Aptly titled India Express, it lends the word “express” dual meaning, evoking both a culinary tour of India by train, as well as the delightful speed and ease required by the recipes. From Bengali popcorn shrimp and mango cardamom lassis to mini-naan pizzas and more, these dishes perfectly capture the depth of south Asian flavors with Rukmini’s signature fuss-free flare.

Product Details

ISBN-13:	9781682688359
Publisher:	Countryman Press, The
Publication date:	08/08/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	264
File size:	125 MB
Note:	This product may take a few minutes to download.

About the Author

Rukmini Iyer is the author of The Green Barbecue and the best-selling Roasting Tin series. A writer, food stylist, and former lawyer, she creates easy recipes for the home cook. She writes for publications including the Guardian, and lives in London, United Kingdom.

Editorial Reviews

08/21/2023

“I hope these recipes, from lazy brunches to easy weeknight curries and weekend feasts, will become a part of your go-to everyday repertoire,” writes bestseller Iyer (The Roasting Tin) in this enticing collection of quick Indian meals. She adapts a number of traditional dishes for weeknight ease: the crisp-topped marinated sea bass with green chili, lime, and coriander is typically prepared as a fish-fry, but Iyer’s version goes straight into the oven. Other classic fare includes aloo dum (Bengali potato curry with spiced tomatoes) and methu vada (fried lentil doughnuts). Also on offer are equally exciting recipes “loosely based” on the flavors of Iyer’s childhood, notably the puy lentil and broccolini stir fry and one-tin spiced roasted paneer with tomatoes and peppers. Mouthwatering desserts similarly range from the classic chakrai pongal (South Indian rice pudding with jaggery and cashew nuts) to Iyer’s own mango, stem ginger, and lime ice cream. The recipes are easy to follow and Iyer’s loving family anecdotes add color. The one flaw is that sourcing some of these ingredients will be challenging (“Fresh curry leaves can be a hit and miss to get a hold of,” the author admits). Still, for home cooks looking to recreate Indian flavors, this provides plenty of inspiration. (Aug.)

Publishers Weekly