Other Sellers on Amazon
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required. Learn more
Read instantly on your browser with Kindle Cloud Reader.
Using your mobile phone camera, scan the code below and download the Kindle app.
Please enter your mobile phone number or email address
By pressing "Send link", you agree to Amazon's Conditions of Use.
You consent to receive an automated text message from or on behalf of Amazon about the Kindle App at your mobile number above. Consent is not a condition of any purchase. Message and data rates may apply.
Follow the Author
Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day Hardcover – 7 July 2016
Save Extra with 4 offers
Enhance your purchase
Frequently bought together
Such a wonderful book ― Nigella Lawson
Sodha's second book confirmed what we sensed from the first: her's is the tastiest, liveliest, spice-infused fare this side of the Sabamarti river. Extra points for the vegetarian focus. ― Guardian
One of our most-used family cookbooks . . . as easy to love as it is to use ― Daily Mail
Terrific, flaunting how rich and resourceful vegetarian cooking can be ― Sunday Times
A broad range of beautifully-presented veggie dishes . . . Just splendid. ― Waterstones
Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India. ― Felicity Cloake, Guardian
Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time. ― Stylist
Sodha seeks to redefine Indian food, avoiding rich dishes 'swimming in brown sauce' and opting for the way her family has cooked for generations: fresh, vibrant, seasonal ― The New York Times
A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors ― Forbes
About the Author
- ASIN : 0241200423
- Publisher : Fig Tree (7 July 2016)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 9780241200421
- ISBN-13 : 978-0241200421
- Item Weight : 1 kg 160 g
- Dimensions : 19.9 x 2.9 x 25.4 cm
- Best Sellers Rank: #49,157 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Top reviews from India
There was a problem filtering reviews right now. Please try again later.
Top reviews from other countries
The book isn't trying to replace meat, in any way, but just seems to put together some substantial vegetarian recipes that you could easily substitute meat into, if you so wished, however we've really enjoyed all the veggie options we've tried to date. Biggest win, so far, have been the mushroom and chestnut samosa that taste 'meatier' than the meat versions we've tried making in the past and packed with bags of flavour.
Since we bought it, the book has been in use so much that I've gifted another couple of copies to friends and picked up the meat book.
Update: have tried 3 of the recipes now and each one has turned out perfect. Yesterday i made the butter masala paneer curry- beautiful lovely flavours, and also the Hill station salad - again lovely vibrant flavours and so simple to make.
Now the weather is cooling, it is time to cook warming wholesome foods, not just boring (in my opinion) stews with dumplings and the like, something more exciting and adventurous.
I adore Indian food and have decided that my wholesome fare would be based on this cuisine. I have never cooked any Indian fare in my life and so a book or books able to teach/inspire me were the order of the day. I opted for Fresh India just because I liked the look of it Ü
Comprising of 302 pages in hardcover, with vibrant coloured front and backboards in orange, green and white, measuring H25.75cmx W20.25cmx D2.5cm.
Meera’s introduction is a mere two pages long followed by a photo of her with, I presume, her mother and father (there is no reference to indicate who the companions are) her ‘mother’ has a wonderful homely smile that is so endearing!
There are helpful Weights & Measures and How to Use This Book pages.
10 Ways to Raise Your Game in the Kitchen gives tips and reassurance regarding the certain aspects involved. The chapters are headed: Starters & Snacks, Roots, Squashes, Tubers & other things, Gloriously Green, Aubergines, Salads, Egg & Cheese, Pulses, Rice, Breads, Pickles, Chutneys & Raitas, Puddings and finally Drinks. Each chapter begins with a full page narrative pertaining to what is about to follow. This of course can be skipped if you’re ‘not interested in the back ground chat of the writer’ as one reviewer put it. Each recipe begins with an introductory note detailing the origin of the recipe, how it was developed and what other recipe(s) will compliment the dish. Again this can also be skipped to view the recipe immediately below. After the recipes there is a page dedicated to Indian Health Remedies, which is intriguing. The Recommended Suppliers page that follows gives details of online retailers. Then there is a Thanks page followed by the index.
Another reviewer commented that ‘The recipes seemed tailored to the UK palate and some are at times odd combinations of ingredients. Certainly not authentic Indian vegetarian cooking’.
I concur that some are not authentic; they are either Meera’s inspiration or her interpretation of familiar recipes. There is also the use of canned chickpeas, frozen peas and rapeseed oil. Whilst I may not advocate their use, the majority of people these days do not have the time to soak and boil dried beans, nor shell fresh peas. Rapeseed oil has a high smoke point and has less saturated fat than ghee. That stated, there is no reason why one can’t modify the ingredients for the more time consuming and possible cholesterol inducing versions (!)
For example, I am vegan so for the Grand Vegetable Biryani I substituted the paneer cheese for firm tofu. Nothing is written in stone so there is nothing to stop the imagination and personal preferences from taking over. Substitution isn’t a crime, whether by an author or the person reading.
Looking at the recipes, there is too much salt being used (my opinion). Consequently, I have refrained from adding any salt at all and let the combination of spices and produce do the talking; so far it has worked. However, in the 10 Ways to Raise Your Game section, N°1 states Taste as You Go; if salt is an issue for you, ignore the quantity specified and TAYG!
So far I have cooked, Sweet Potato Vindaloo**, Pumpkin, Black Eyed Bean & Coconut Curry and Grand Vegetable Biryani. Each one has tasted sublime.
Vindaloo doesn’t have to blow your brains out with heat, it has to be flavoursome with a kick and this recipe fits the bill. The Pumpkin and Black Eyed Bean I kept going back for more and the Grand Vegetable Biryani is so colourful with an explosion of tastes.
There are enough photographs for those who like pictorial narrative and viewing the end result, although not all recipes are represented.
Bearing in mind that I have never cooked Indian food before, you could say therefore, I am easily impressed by this book. That is not the case.
My mother, born and bred in Italy, I was used to Mediterranean flavours and having travelled to many foreign lands over the years have tasted a multitude of wonderful foods, I am not easily impressed and know what I like and don’t and I like this book very much. The recipes I’ve tried were excellent and there are a plethora of wonderful treats in store waiting for me to try and I am looking forward to the experience.
An excellent, straightforward book, written with love and enthusiasm.
**please note there is a typo in the recipe which calls for ¾ tablespoon of chilli powder, the bracketed narrative which follows states (or to taste). Therefore I have interpreted (this) as originally calling for ¾ teaspoon (or to taste), which is what I used and it worked perfectly.
Of course, feel free to add ¾ tablespoon if steam pressure forcing its way out of your eardrums is your thing Ü
Well written, clear instructions, with timings where appropriate & the anecdotes about each recipe are entertaining & amusing.
I will certainly be making a lot more food from this book over the coming months