If the Jikoni cookbook was a feast for the soul, with its nourishing stories and aspiring dishes, then Comfort and Joy is a real feast for the body.

With Bhogal's creative, approachable, veg-centric recipes for home cooks, each recipe in Comfort and Joy is the key to a new culinary life where wellness and indulgence are allies, deep frying is vegetable baptism, and "the vegetarian option" is always first choice. There is so much I want to make and eat within its pages-from the okra fries with kale-the mango gold coin curry-the strawberry faluda cheesecake-and blissfully a whole chapter on Bread.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Her debut restaurant, Jikoni, was ranked 56th in the UK by the National Restaurant Awards within 7 months of opening and achieved a coveted place in the Michelin Guide in the same year. In this book, Ravinder brings together her signature style of storytelling, with a collection of everyday vegetarian recipes that are elegant yet completely practical. With equal parts passion and precision, she takes ordinary vegetables, kitchen staples and a handful of essential global ingredients (I can never look back now that I've found Zaatar and Pul Biber), to create picture perfect dishes that pack a punch.

We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.With decadent, craveable recipes that bring together crisp okra fries with curry leaf mayonnaise, earthy roasted beet salad with blood orange and creamy burrata, whipped feta with tomatoes confit, and so much more, deep frying will prove to be vegetable baptism—and produce literacy prove to be the key to a new culinary life where wellness and indulgence are not nemeses. This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. Bringing Ravinder Bhogal's creative ingenuity to approachable veg-centric recipes for home cooks, each recipe in Comfort and Joy brings equilibrium and exuberance to the plate and the palate, guaranteeing that “the vegetarian option” will never again be relegated to second choice. Her debut book Cook in Boots (HarperCollins, 2009) won the Gourmand World Cookbook Award for the UK's Best First Cookbook and was awarded the first runners-up prize of the World's Best First Cookbook at the Paris Cookbook Fair in February 2010.

From the IACP award–winning author of Jikoni, a cookbook celebrating indulgence in vegetarian and vegan home cooking. Comfort and Joy is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder.This cookbook by Ravinder Bhogal is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder. Ravinder Bhogal's Comfort And Joy is a revelation-you will never look at "the vegetarian option” in the same way after diving into her inventive, bewitching and mouth watering book. Born in Kenya, to Indian parents, Ravinder Bhogal's food is inspired by her mixed heritage and the UK's diverse immigrant culture. This book is vegetarian, in that "not so as you'd notice" way that I love: you just want to make everything.

This book has something for everyone seeking comfort and joy, not just on our tables but in our lives too. And the recipe I’m delightedly sharing with you today is her Pea, Preserved Lemon and Mint Dip with Radish Salsa, which ticks all the boxes for me! From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake , this is food as pursuit of pleasure.She has authored two books; her last Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen , (Bloomsbury July 2020) won an IACP award for Best Restaurant Cookbook and was been shortlisted for the André Simon Award, and a Fortnum and Mason Award for Best Cookery Book . I already have Ravinder’a other cook books so was quick to purchase this one knowing how much I love the others. So it is not an exaggeration to say to say that the Burnt Courgette and Cardamom Dip with Crispy Capers (page 25 of the book) that I made this weekend is THE most delicious dip I have ever tasted.