There is the cheela (here), the ultimate fallback, the gold champion of a snack, a pancake into which you can throw anything, made with every Indian's favorite pantry ingredient, chickpea flour.

Following her bestselling Made in India , Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. We tend to focus the meal not on one central "hero" dish, but around a few smaller ones, so you get a lot more flavor and texture.Good book for: Anyone who loved Meera’s first book, the delicious Made in India, or is a fan of Indian cooking in general. Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously. Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas.

One of my favourite sauces at my local indian restaurant is madras but I have never managed to successfully recreate at home.Washing and soaking rice is the first thing I do in the kitchen before cooking, so I can have dinner and rice ready at the same time. You might be wondering why I've been talking about snacks all this time and haven't once mentioned starters. Roll it into as big a round as you can, 10 inches in diameter if possible, adding a little more flour if it starts to stick. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. I can't contemplate a life without papadums, samosas, or onion bhajis, so I have created some recipes (here, here, and here) where you don't have to deep-fry.