To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
I’ve been a fan of Meera Sidha’s recipes for some time as she writes in The Guardian (on Saturday). This book collects together, updates and provides new recipes. My current book favourites are roasted paneer aloo gobi and Bombay rolls. I like the way that the Contents page is prepared in three ways by section e.g. pulses, snacks, tofu or by meal type, namely, breakfast, picnic and finally by season this makes it easy to identify appropriate recipes.. All recipes are clear and easy to follow. I like it so much that I’ve bought it for a like minded friend.
As a fan of Meera's previous book, the wonderful veggie-tastic Fresh India, I was so excited to get this new book, and a little apprehensive it just wouldn't match up. I had no reason to fear - the recipes are appealing, simple to understand, but yet so complex in taste. Everything I have tried so far (around 12-15 of the recipes) have been sensational, I can't wait to try the rest. The Katsu was a brilliant place to start - but the Chilli Tofu will be the one I go back to time and time again. Another winning book... Thanks!
What a brilliant book! Full of veggie and vegan meals that I want to cook and eat. Everything is delicious and fairly easy to make. The only items that were slightly harder to source were mainly bottles of vinegars and wines which keep for ages when you’ve bought them so you don’t feel bad about buying some obscure vegetable for half of it to go off before you’ve eaten it. Highly recommended, I’ve been raving about it to my friends. Thank you Meera Sodha!
Just reading this beautifully presented and imaginative book gets me excited about cooking and eating. One of the best things about it is that although the recipes are all veggie or vegan, they're that way because they're all about the fresh vegetable ingredients, rather than substituting things to make "versions" of originally meat based meals like some vegan books do. That has its place but sometimes leaves me craving the originals! Everything i've made from here has been delicious, and although there's the odd slightly unusual ingredient, nothing that can't be easily sourced online these days. And it's like learning all over again how delicious, vibrant and genuinely decadent plant based cooking can be.
This is my second Meera Sodha book (Fresh being the first) and I love them both. This is full of delicious vegetarian and vegan recipes, tasty, filling and nutritious. But East needed better editing. There are several mistakes in the book, eg one recipe says you need a large frying pan with a lid, but never mentions when you're supposed to put the lid on. Another lists rapeseed oil in the recipe, but never tells you when to use it. I'm an experienced cook so I managed, but it could be offputting for beginners. So read the recipes through before you start!
A really great book. I have used it for nearly a year now and there are definitely a few family favourites from here. Flavourful recipes, perfectly balanced. The serving quantities are quite generous so we usually have enough for leftovers the next day from my family of two adults and two young children. I would say most of the recipes do take some time - on the whole a more of a weekend/day off kind of recipe book rather than quick meals, especially if trying them out for the first time and if making your own accompaniments (eg naan/paratha) rather than buying ready made.
Having said this, I have very successfully adapted the “black daal” recipe to be cooked in my instant pot so don’t be afraid of tweaking them to reduce the cooking times.
This book has ignited a love of cooking that I had long since resigned to 'not my thing'. I bought this book for my partner (the resident chef and vegan bottomless pit) but have found myself offering to cook more and more just to try new recipes.
Many of the ingredients are 'overlapping', ie each recipe doesn't call for a whole new set of difficult to source spices and sauces. Once you've got the basics for each 'region', you're pretty set. Many can be swapped in and out for other vegetables depending on what you've got in the cupboard. Each recipe also lists a reasonable number of ingredients (I do not have the capacity for recipes with 30+ ingredients).
Instructions are clear and concise. It is very useful to have a clear indication of which recipes need a blender/food processor or take a long time prepare.
Most importantly, this book has finally taught me how to cook rice well. An achievement it itself for which I (and my partner) will be eternally grateful.
I already have LOADS of veggie cookbooks so really didn’t need another one. However, Fresh India was so good that I thought I’d give this one a try. Every page is full of new recipes I haven’t seen elsewhere, don’t contain 100s of obscure ingredients you have to hunt around for and are just complex enough to push a regular cook a bit further. I’ve just made my first recipe from it, the pho with shiitake mushrooms and crispy leeks, and can confirm it looked as good as the picture and tasted even better.
Very attractive visual presentation. My only gripe about the cover is that in my hands i know it will get stained and dirty through usage (I'm from the bombsite school of cookery) and it's not really wipe clean. I guess I could get a cover....but I won't. I'm working through the book and have only made three recipes thus far. But the flavours were excellent. I found the text of the recipes clear and appropriately detailed. There are several shops reasonably local to me where I can access some of the less usual ingredients. Although I found quite a few at my supermarket albeit substantially more expensive (hence exploration of my local Korean shop- what a joy & revelation!) I've been vegetarian for decades but branching out more into veganism these days so I don't really want to be eating paneer, but found that I could satisfactorily use firm tofu instead. Fact is that no cook book is ever going to be meet the individual needs of us all, so it's more about using a book as a creative starting point and adjusting things to fit your own tastes. I don't do frying apart from a bit of stir-frying using very little oil. There is quite a bit of frying in this book, so where possible I've used less oil and oven-baked as an alternative cooking method. It probably changes the end character of the dish a bit but it has still tasted good and been (I believe!) that much healthier. I also don't eat much in the way of carbohydrate and there are quite a few rice dishes in the book. I'll get around to them but it'll take a while. I'm sure they will taste good though. Full marks to Meera for not including useless breakfast meals, not too much in the way of dessert stuff and for avoiding overly effusive language. This is a down-to-earth book, just good food , and I like it ☺