From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. The resulting cookbook, India Express, is unsurprisingly Rukmini’s most personal to date, with seventy-five of her family’s Bengali and South Indian recipes adapted to her trademark maximum flavour, minimum fuss style. This was so easy to prepare that I was slightly concerned about how much curry flavour there would be. There are plenty of recipes to occupy the weekend – making puris, methu vada (fried lentil doughnuts) or homemade paneer.

The first thing I made from it was Chingri Macher Malai, spiced prawns in coconut milk, which took minutes to prep, simmered quietly for just under half an hour, and was perfect on buttered white rice. I served the fish with a pot of masoor dal which was also a very simple recipe and utterly delicious.

She was so inspired by their descriptions of the dishes they would eat on these trips that Iyer suggested that they all take a train journey together from her mother’s hometown, Kolkata, to her father’s birthplace, Chennai. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer, bestselling author of the Roasting Tin series has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Rukmini is also the author of The Green Barbecue, a collection of vegetarian and vegan barbecue recipes.

She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. She grew up in Cambridgeshire with the best of three food cultures: Bengali and South Indian food from her parents’ Indian heritage, along with classic eighties' mac and cheese, sponge pudding, and cheese and pineapple on a stick. The lentils got on with cooking themselves down and were then whisked which resulted in a wonderfully creamy texture.

The next day I had a vegetarian friend for dinner and I chose all-in-one aubergine, tomato and nigella seed curry. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. As fans of her previous cookbooks will know, Rukmini Iyer has been inspired by a range of global cuisines over the years, from Spanish to Vietnamese. While this dish was not much of a looker, it had good flavours of grainy mustard with a hit of spice and citrus. I used cod which is what I had in the fridge and it sat for a couple of hours until I was ready to cook.

Now, Iyer has written India Express, From Kolkata to Chennai, which is filled with 75 vegan, vegetarian and fish dishes. I was intrigued to discover what flavours would develop with a quick turnaround of ingredients into a meal. They’ve transformed the cookery space in the UK, leading the one-tin, one-pot and one-pan revolution, and remain firm favourites among fans of maximum-flavour, minimum-hassle cooking. Inspired by a train journey between her parents' home towns of Kolkata and Chennai, India Expressis a collection of 75 south Indian and Bengali recipes, and Rukmini Iyer's seventh book. Rukmini’s clever one-tin curries are some of our favourite recipes from her previous books, so we weren’t surprised to find more all-in-one recipes in India Express.

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