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

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Recipes we love: All-in-one Aubergine, Tomato, and Nigella Seed Curry, Bengali Popcorn Shrimp, Mini Naan Pizzas with Lime & Coriander Paneer, Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes, and Shahi Tukra (Bread and Butter Pudding). 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.”

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 So you’ll find simple, one-tin dishes like crisp-topped marinated sea bass with green chilli, lime and coriander, from Bengal, and south Indian-inspired beetroot, curry leaf and ginger buns. The recipes are largely vegan and vegetarian, because that’s how most people of the regions eat, with some pescatarian meals thrown in – because seafood is a “state-wide obsession” in Bengal. Think of this as an Indian take on a Spanish omelette – lightly caramelised, spiced onions, layered with potatoes, coriander and eggs. Leftovers are perfect for lunchboxes. You will need a 25cm ovenproof frying pan, or a 25cm roasting tin or round flan dish. Iyer wanted to showcase these distinct regions, while staying true to the ethos of all of her cookbooks. “What I wanted to do was think about what makes the Roasting Tin accessible and popular, and then bring a spin on it – which was the food that I grew up with, Indian-inspired foods, [and] still have something you could make on Wednesday night,” she says. Meanwhile, for the peas, heat the butter in a large frying pan and, when hot, add the chopped ginger and chilli flakes, and sizzle over a medium heat for two to three minutes, until the ginger starts to turn golden at the edges. Add the peas and a teaspoon of flaky salt, and cook for a minute more.Recipes in her seventh book, Indian Express, have been a lifesaver too, with ‘one pan’ and ‘one tin’ chapters. “Those are the ones I’m relying on right now – and the more adventurous ones when I hand [Alba] over to her dad!” 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 I focus on the food of Bengal and South India, as that’s where my mum and dad are from respectively, and those are the recipes I grew up with. All the regions in India have such vibrant and distinct food cultures, as South Indian and Bengali food aren’t as widely known here in the UK so I wanted to focus on them for my Indian book. You mention that people might find the dishes different to Indian food they’ve tried before, can you expand on why that is? Rukmini is a columnist for the Guardian and BBC Gardeners' World magazine, and writes for numerous publications, including BBC Good Food magazine, Waitrose and Fortnum & Mason. She strongly believes that making time to eat well – for oneself or for family dinners – is an integral part of the day, and as a new mother with limited time but a good appetite, she’s passionate about helping other households cook great, minimum-effort dinners. After 10 minutes, add the grated ginger, ground coriander, turmeric, chillies, fresh coriander, sea salt and pepper, and stir-fry for a minute. Turn off the heat, add the sliced, cooked potatoes and stir gently, so they are coated in the onion and spice mixture.

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?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. A GUARDIAN BOOK OF THE YEAR | 'A JOY OF A BOOK' ( SUNDAY TIMES) | A BBC GOOD FOOD 'BEST INDIAN COOKBOOK'

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