The biggest limitation of all was not being able to travel to the countries whose food I wanted to explore further. When writing my Indian cookbooks, I had traveled for months at a time, taking sharp turns when someone recommended a new dish, or a cook I had to meet. But Arya was still so young and dependent on me, and I didn’t want to leave her. This time, I traveled by reading: I followed Fuchsia Dunlop around the streets of Chengdu and saw 1990s Jakarta through Madhur Jaffrey’s eyes.

firm tofu (try the Cauldron and Taifun brands, which are widely available), drained and cut into 3cm cubes This isn’t an attempt to be an authoritative voice on Asian food: to undertake such a survey would take years. This is food I’ve created in my kitchen based on a very personal journey and an adventure. And this is now how I like to cook for my family and friends, and for myself. It is the food I’ve come to love—and I hope you love it too. Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.” Two years later, the time felt right to bring all these recipes together in a book. Some are vegetarian, not vegan, because this is, in the main, how I like to eat— and therefore not all of them have featured in my column. Veganism wasn’t my only constraint. I had much less time on my hands too now that I was a new mum. This meant that elaborate dishes, or those that required too much time to prepare or cook, were left by the wayside. They didn’t make the cut into my column, or into this book.I landed first on a paneer, tomato and kale saag. The photo was the lure for me – cubes of fried cheese nestled in a creamy coconut sauce – as well as the fact that I already had most of the ingredients in my cupboard. Meera explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. This was an amazing opportunity that had come at the worst possible time. I had every reason to say no, but I said yes. Next up: chilli tofu. With a reputation for being notoriously bland, I was curious to see how Meera treated this favourite amongst veggies. Again, the familiar-looking ingredients list caught my attention and, as with the curry, the recipe came out looking exactly like the picture. I expected the tofu chunks to be a little more crisp (the method asks you to coat them in cornflour and fry first) but the sweet tomato and soy sauce coating took away from that a little. It was still delicious though and a recipe I will definitely return to in the future. To make the overnight soy eggs, first, set up somewhere to leave your eggs to marinate. I like to use a Kilner jar, but you could also use a deep plastic box.

Put the cauliflower on a baking tray in a single layer and put the beetroot and swede on another baking sheet in a single layer. In a small bowl, mix the garam masala, 5 tablespoons of rapeseed oil and ¾ teaspoon of salt, then drizzle over the veg on both trays and toss to coat. Roast for 25 to 30 minutes, until tender and caramelized in places (the swede and beetroot may need a little longer). Add the chillies and garlic to the pan and cook, stirring, for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan. While the rice is steaming, make the chutney. Add the remaining 100ml of coconut milk, the coriander, the other chilli, lemon juice, sugar and ½ teaspoon of salt. Blend smooth, then scrape into a serving bowl.Heat a large frying pan on a medium flame and, when hot, toast the fennel, mustard, cumin and coriander seeds for a minute or two, shaking the pan every few seconds, until the coriander seeds turn golden (coriander always takes first). Tip the seeds into a mortar and bash until fairly well ground.

Inspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition, taking in everywhere from Thailand and Japan to Singapore and India i Best Cook Books of 2019I was excited to enter this brave new world in which I found myself. Huge numbers of people, growing by the day, were choosing to eat a more plant-based diet, whether for political, environmental, ethical, or economic reasons. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward. Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI Preheat the oven to 180°C fan/200°C/400°F/gas 6. Put the radishes into a heatproof bowl, cover with 100ml of just-boiled water, and add the salt, mirin and vinegar. Stir and leave to cool. Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.