This makes it easy to find a recipe to make, whether it’s to match the ingredients you have, or to satisfy a culinary craving!

Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make.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.

Often referred to as BIR (British Indian Restaurant) style cooking, more and more people are discovering that this style of cooking is easy to replicate at home, providing both enjoyment and saving lots of money. Whilst there are some vegetarian recipes in this meat-free cookbook, they can generally be easily veganised (swapping tofu for paneer for example). Top: Emporio Armani View image in fullscreen Meera Sodha: ‘I was excited to enter this brave new world. The biggest limitation of the past two years was not being able to travel to the countries whose food I wanted to explore, as I had for my Indian cookbooks.Wherever you find Meera (figuratively, of course), you can count on her recipes to be reliable, not too finicky and packed with flavour, texture and colour! The remaining recipes are vegan, with many of them based on Meera Sodha’s weekly column in The Guardian. There are recipes to suit every occasion, including family-friendly meals, and the book is broken down into sections based on the main ingredient.

Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). This time, I travelled by reading: I followed Fuchsia Dunlop around the streets of Chengdu and saw 90s Jakarta through Madhur Jaffrey’s eyes. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. Her recipe instructions are very easy to follow and are also accurate, so if she says the sauce will be ready after simmering for 7 minutes, that’s when it will be ready! I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu.

Boasting a wide range of dishes from India to Thailand to Japan and a host of other countries, this is a celebration of Asian cuisine like no other.There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours.