India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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The most delicious things I ate this year were 'chop' from [Rukmini Iyer's] India Express ... The book is a practical and inspiring delight . Iyer brings her t rademark clarity and fuss-free instruction to some of the South Indian and Bengali recipes she ate growing up. It's veg-leaning and full of flavour. I have used the book a great deal and am keeping it in the kitchen because this is the kind of food I want to make after Christmas indulgence. Niki Segnit, author of 'The Flavour Thesaurus' and 'Lateral Cooking' A must-have' Rachel Roddy | 'A practical and inspiring delight' Niki Segnit | 'An instant classic ' Felicity Cloake | ' Clever, speedy, manageable' India Knight | 'Rukmini's best book yet' Stuart Heritage The idea for India Express: Fresh and Delicious Recipes for Everyday was inspired by a conversation with Iyer’s parents, talking about the 24-hour train journeys they used to take when courting in India. After hearing about the delicious food they’d eaten on their trips, she travelled to India with them to recreate one of the journeys, travelling from her mother’s hometown Kolkata (formerly Calcutta) to her father’s native Chennai (formerly Madras) and learning all about her family recipes.

There’s hot samosas, potato cakes, hot chai… But as the regions change, you get local things. When you get to Bengal, you get offered something called mishti doi, a delicious, sweetened yoghurt served in little earthenware pots. In the south you get offered idlis, steamed fluffy rice cakes, which are really tasty. So it’s nice the food on the train reflects where you’re going through.” Meanwhile, heat the oil in a large, heavy-based frying pan (if it’s ovenproof, all the better), add the cumin and stir-fry for 30 seconds, until aromatic. Tip in the onions, turn down the heat to medium to low and cook gently, stirring occasionally, for 15 minutes, until softened and lightly caramelised at the edges. If they start getting dark, just turn the heat down.SIMPLE, FRESH AND DELICIOUS RECIPES FROM THE MILLION-COPY BESTSELLING AUTHOR OF THE ROASTING TIN SERIES There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’

This book will earn a place in kitchens up and down the country Nigella Lawson, for 'The Green Roasting Tin' There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation. Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’FROM THE 1.5 MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. INCLUDES: OVER 20 ONE-TIN/ONE-PAN RECIPES AND OVER 20 *30 MINS MAX* RECIPES. Her latest offering focuses not just on Indian flavours, but specifically the food of a 1,000-mile train route from Tamil Nadu, South India (where her dad is from) to Kolkata, Bengal (where her mum is from) – and all the regions in between.

Put the butter in a large saucepan on a medium heat and, when hot, add the bay leaf and cumin seeds, and sizzle for 30 seconds. Add the onion and fry, stirring occasionally, on a medium to low heat for 10 minutes, until golden brown and crisping around the edges. Transfer two tablespoons of the onion mix to a small bowl and set aside. I have to admit, I’m a big fan of deep fried food. Bengali prawn cutlets, home-made cauliflower or onion pakoras with coriander chutney - you can’t beat them as a treat at the weekend. What is one ingredient that you have been loving recently?

Spice Roasted Paneer with Tomatoes and Peppers

Home cooking from both regions couldn’t be more different from the ‘curry house’ style of Indian food, which was created by Bangladeshi restaurant cooks in the UK in the 70s (there’s a wonderful Guardian long read about it, apparently when the wives of the chefs joined them from Bangladesh they were surprised at how completely different the ‘Indian food’ the chefs were serving the locals was to the home cooking they themselves had at home!) What is one recipe everyone should try in India Express first? Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws