Now, Iyer has written India Express, From Kolkata to Chennai, which is filled with 75 vegan, vegetarian and fish dishes. MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. They would eat wherever they could and collect family recipes from South and East India along the way.

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. 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.Creative and unusual ingredient combinations abound, and the book is infused with the classic Bengali and South Indian flavours of curry leaf, Nigella seed, coconut, lime, and cardamom. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish. Baked until the brioche is golden and crispy on top, this easy one-dish dessert is infused with cardamom and saffron, with pops of sweetness from the baked blackberries, and the crunch of slivered pistachios.

This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. Perfect for: Anyone who wants to shake up their midweek meal repertoire and introduce some South Indian and Bengali flavours into their cooking. I was intrigued to discover what flavours would develop with a quick turnaround of ingredients into a meal. I was pleased to find that the recipes are pescatarian in that they are either vegetarian, vegan or fish based.

Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world. There are six books in that collection ranging from one on vegan and vegetarian dishes, another on barbeque and one on desserts. 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. 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. 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.

India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India. 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. This speedy prawn curry is layered with flavours of chilli and fennel seed and needs nothing more than some fluffy rice.Rukmini is also the author of The Green Barbecue, a collection of vegetarian and vegan barbecue recipes.

I served the fish with a pot of masoor dal which was also a very simple recipe and utterly delicious. There are at least twenty one-tin recipes in India Express, as well as many more recipes that will be ready in thirty minutes or less. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish.All of the above - which, together with more personal material than her previous work, makes India Express a must-have. 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.