🧵 4/East/Meera Sodha

I am quite a fan of this book. Although I knew her work and had been able to dive into the books a little in the past, I didn't keep a copy at the time. But it was gifted to me recently by a dear friend (her card is taped to the inside cover, it is such a beautiful one with a beautiful message), and I am so happy to have it in my groaning cookbook bookcases. It sits alongside Fresh India.

Recommended for all Vegans and Vegetarians, those who love South/East Asian food and people who want to explore delicious plant-based options.

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🧵 3/East/Meera Sodha

There are plenty of recipes that follow current trends - beautiful tray bakes, tarts (oh em gee, a tomato and pistachio tart), Indian sounding recipes that aren't (which makes my toes curl 😆 ) but are still delicious.

I am particularly attracted by the tofu recipes, and appreciate that Meera has included tofu and pulses so that protein needs of vegetarians are catered for. It is so rare in so-called "vegetarian" cookbooks.

Meera wrote this book as an outcome of her Guardian column which she took on even tho she was not a vegan and by admission, was stuck for inspiration in the beginning. Also, as a new mum, she was time-poor. So the recipes show that sense of exploration, but also are mostly do-able in an average home kitchen. I like that about it.

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🧵 2/East/Meera Sodha

The book is amply illustrated, and the paper is matt-enough to take your ink-written recipe notes, thoughts and inspirations.

It has a main table of contents organised partially by food type (Snacks, Salads, etc) and partially by main ingredient (Tofu, Rice, Pulses etc).

And like Fresh India, it has 2 alternative Tables of Contents - one via seasons, and the other sort-of via occasion (Picnics, breakfast, quick dinners etc).

The index is sufficient, listing major ingredients and some (but not all) recipe names.

As I glance through this book I see that she has taken inspiration from other author's dishes and made them her own. It is difficult these days to be truly original, and a twist on another recipe is always interesting and can be tempting.

There are all sorts of dishes here you want to get your fork into - a chard, potato and coconut curry, laksa; Kimchi pancakes, gorgeous black dal, chilli tofu, sweet potato momos and salted miso brownies. Mapo Tofu, a gorgeous tomato curry, and a Pineapple Love Cake. ❤️

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🧵 1/East/Meera Sodha

I mean to review this book some time ago, when I reviewed Fresh India, but time and energy departed too quickly.

East is Meera Sodha's followup book to Fresh India. It is a collection of fuss-free food made from common'ish ingredients but with an Asian slant.

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing, by Meera Sodha
Published: 2019
Publisher: Fig Tree
Pages: 304
Price: $35AU'ish but look around as prices vary. Cheaper for Kindle version

Recipes: 120 recipes, all vegetarian, and 104 are also egg-free :blobcatdance:

It is a very popular book, full of contemporary and vibrant recipes inspired by the foods of East and South Asia, created by a UK born and bred author. Meera has a particular style, as you know if you follow her Guardian column, and this book does not disappoint.

There are noodles, curries, rice dishes, tofu, salads, sides and sweets, from India, Indonesia, Singapore, Japan, China, Thailand, and Vietnam. Want to whip up some Bombay Rolls? This book has your back.

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🧵 4/Fresh India/Meera Sodha

There is no higher recommendation than this book sits on my own shelves 😉 If you love Indian food but are intimidated by traditional recipes, this is the book for you. Not traditional but a modern take on Indian flavours and fresh ingredients.

You will want to cook every recipe in this book.

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🧵 3/Fresh India/Meera Sodha

There is helpful information throughout the book, for example a few pages on key lentils and pulses, with a section that includes photos, descriptions, and treatment. It is not comprehensive - it would be good to see a book that does an extensive overview of Indian lentils, beans and grains - but it covers the ones used in this book.

There are some pages on Presentation Skills - such a good idea. I mean, how many of you know what to do when presented with a curry, dal, yoghurt, chutney/pickle, coconut flakes, fried shallots, and some crispy chickpeas to plate up? Now you know not only how to make them, but how to think about plating too.

Ditto for toppings such as crumbled dried rose petals, pomegranates, pistachios, cumin seeds, cashews and fried raisins.

Such a modern interpretation of wonderful, delicious, beautiful Indian techniques and cuisines.

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🧵 2/Fresh India/Meera Sodha

The book is well put together but without an integrated bookmark - honestly a real "must" these days.

The paper is more glossy than not - not conducive to ink-pen notes as you cook. Best to use a standard biro. But the photos shine on this paper, looking fresh and inviting. And extremely tempting.

The book is divided up in several ways - the usual table of contents by ingredient/recipe type. But there are other Content pages. One, called Alternative Contents, has suggestions for first-timers, mid week meals, weekend cooking, lunches, from the pantry, for freezing and from the garden.

Another lists seasonal recipes.

The index seems sufficiently comprehensive including English recipe names, Indian names and key ingredients.

Sodha talks about her Gujarati heritage and its influence on her. Each recipe comes with a short story (a girl after my own heart - every recipe has a story associated with it).

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🧵 1/Fresh India/Meera Sodha

Meera Sodha has had a huge influence in modernising Indian food without putting too much of a BIR spin on it. (British Indian Restaurant style).

BIR is quite different from trad Indian food and heavily influenced by Nth Indian, Pakastani and Bangladeshi food. I've seen quite a few British writers of Indian background write as if BIR is authentic Indian cuisine.

Meera has taken that on, with her 3 main books and regular Guardian column. Her food is fresh and exciting. Moreover, 2 of her 3 main cookbooks are vegetarian! 😍 I have 2 of her cookbooks on my shelves. First up is:

Fresh India: 130 Quick, Easy and Delicious Vegetarian Reixpes for Every Day, by Meera Sodha
Published: 2016
Publisher: Fig Tree
Pages: 300
Price: $37AU but look around as prices vary. Cheaper for Kindle version

Recipes: 141 recipes, all vegetarian, and 134 are also egg-free :blobcatdance:

This is her second book, following on from Made in India. It is a fresh look at Indian food, with some surprising recipes - mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and Green beans with cashew nuts and coconut.

They are all easy, perfect for every day and made using easy to find ingredients:

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