a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India . No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Here she makes an easy curry sauce and teams it with crispy aubergine slices and home-pickled radishes.

However, by and large, Indians from bankers to street kids are wobbling their heads at this sort of stuff, and the man on the street still reigns supreme, with his upturned fuel can, selling his freshly made snacks with his dubious health-and-safety credentials. The instructions are so easy to understand, even my boyfriend who can barely fry an egg is able to follow. Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here.Another reviewer commented that ‘The recipes seemed tailored to the UK palate and some are at times odd combinations of ingredients. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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. Packed with flavour, well explained and accessible, her recipes will change the way you cook, eat, and think about Indian food forever.

You might be wondering why I've been talking about snacks all this time and haven't once mentioned starters.You may need to cook them in a couple of batches, in which case cover the dough and roll it out just before baking, so it doesn't dry out.