India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India. 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. They would eat wherever they could and collect family recipes from South and East India along the way. India Express, therefore, references not only the train journey but the speed with which home cooks can prepare the recipes. As fans of Iyer’s previous books know, her recipes can be relied on to get dinner on the table with the minimum of fuss and washing up. A GUARDIAN BOOK OF THE YEAR | 'A JOY OF A BOOK' ( SUNDAY TIMES) | A BBC GOOD FOOD 'BEST INDIAN COOKBOOK' 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. 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

Calling the book Iyer’s most personal yet, Tatepo said it was no less practical than her others and remained “minimum effort, maximum flavour”. 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. 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. Semolina pancakes were similarly successful. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. What was it about them? Accessibility? Minimum fuss/maximum flavour? Layout? Trust in the likable, reassuring person who guided you through? All of the above - which, together with more personal material than her previous work, makes India Express a must-have. Rachel Roddy, The Guardian 'Best Books of 2022' India Express (Square Peg) is the latest cookbook from Rukmini Iyer who wrote The Roasting Tin series which has been a runaway success. There are six books in that collection ranging from one on vegan and vegetarian dishes, another on barbeque and one on desserts. Then there is a book on 30-minute dishes and one-dish dinners from around the globe. What they all have in common is that every recipe is cooked in a roasting tin. It is a wonderful idea and the recipes work. Now, Iyer has written India Express, From Kolkata to Chennai, which is filled with 75 vegan, vegetarian and fish dishes. Many are made in one pot, Iyer’s signature style. SIMPLE, FRESH AND DELICIOUS RECIPES FROM THE MILLION-COPY BESTSELLING AUTHOR OF THE ROASTING TIN SERIES 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).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. The book has two chapters on one-roasting tin or one-pan curries and also provides a challenge for more advanced cooks who may want to spend more time in the kitchen. There are plenty of recipes to occupy the weekend – making puris, methu vada (fried lentil doughnuts) or homemade paneer. Some of the chapters focus on the foods eaten daily in Tamil Nadu and West Bengal which explains the presence of prawn and fish recipes as fish, Iyer writes, is an obsession in Bengali cuisine. Iyer writes that she does not tolerate well the traditional Indian level of chilli heat so her recipes are milder than might be expected which suits me perfectly. 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