Meera sodha

Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family’s kitchen table at dinner time.

There’s a lot to love about ceramicist Maham Anjum. Her hands that move with well-practised grace on her pottery wheel, moulding large, unfriendly-looking boulders of clay into elegant bowls and biryani pots. Her work, of course, out of which we ate this heavenly dal. And the manner in which she introduced it: ‘I just put it all in a pot and stir it.’ It’s that simple, and now it is one of my favourite things to make and eat most weeks

At home, Mum would serve this with wholemeal chapatis, but I eat it with steamed jasmine rice, which I make once I’ve set the dal on to simmer. This might look like a lot of ingredients, but they all go into the pan in quick succession and many from the dal overlap with those in the sambharo

These easy vegan Indian recipes from Meera Sodha will show you how to use vegetables, pulses, and earthy spices to create outstanding dishes.

A juicy, savoury, sticky and rich dish you can mop up with wads of good bread

In India, the street is the place to go for excellent chaat, but for Indians in Britain, chaat masala, an easily available spice blend made up of unripe mango, ginger and black salt (among other ingredients), can transform all sorts, including these baked cauliflower bhajis and chickpeas, into a truly lip-smacking dish

Meera Sodha's fragrant tomato curry recipe makes for a quick vegan dinner flavoured with tamarind and coconut.

Borani is an Iranian dish of supreme deliciousness, usually made with yoghurt and a vegetable, herbs and nuts. On appearances, it is what we might call a “dip”, but to do so would be to deny the borani its many colours and relegate it into rankings too low. This one, for example, contains caramelised marrow with deeply sweet and savoury roast tomatoes, all layered over yoghurt

If you have a glut of carrots that need using up, this filling and fragrant curried laksa uses a full kilo!

Meera Sodha's delicious recipe for cauliflower korma is packed with aromatic spices and flavourful caramelized and roasted vegetables. It's easy to put together, making it the perfect vegetarian curry to serve when entertaining.

97% Indian Food

One of the world’s finest dishes; a warm, hearty hug of lentils with rich deep tomato and a warm, buttery finish. Have it for breakfast, lunch or dinner

If you’ve ever had Sri Lankan “rice and curry” for lunch, you’ll know the term is a misnomer. It’s not just one curry, but at least three and up to five that are served for lunch every day. How, you might wonder, is it possible to cook so many things in time for lunch? One of the answers is that Sri Lankan vegetable curries are fast and furious. Ingredients hit thin, metal saucepans in quick succession and are brought up to a Vesuvius-level boil, only to come out tasting surprisingly…

The new vegan This ancient grain has great texture that’s a useful tool in any cook’s armoury

I don't think I've ever looked forward to the release of a cookbook more than Meera Sodha's EAST. I fell in love with Meera's previous book Fresh India back in 2017, and have eagerly followed her weekly column of vegan recipes in The Guardian. Some of those recipes ended up in EAST; some were vegan…

I received a rice cooker for Christmas! I had to make some sort of chicken dish to serve with my perfectly cooked rice. :) This comforting chicken curry was very thick and hearty. The recipe was ad…

A mild but moreish bowl of curry and rice topped off with a tempura-style courgette fritter

There are plenty of recipes out there for lentil, tofu, mushroom or vegan mince-based bolognese, none of which has taken my fancy. But then a box of Tempeh caught my eye and everything fell into place

Make 2020 your year to try new and healthy plant-based meals. Start with these 31 vegan recipes perfect for winter and well beyond.

Meera Sodha Vegan Beetroot Curry Recipe | from East Cookbook