Definitely will go into the rotation, though, as it's kid-friendly Indian and really quite easy to make on a weeknight.

Crammed full of tasty-looking dishes from the quick chilli paneer to the intense 100 garlic-clove curry and mouthwatering whole roast masala chicken. Once again, I’m going to also recommend the very helpful EYB recipe notes, of which there are well over 400. This vibrant and delicious Coriander Chutney Chicken from Meera’s Made in Indiacookbook is quick and simple to make. When the eggplants are cool enough to handle, peel off the charred skin, scoop the flesh out into a bowl and mash using a fork, then set aside. Agree that these are delicious (although they are definitely best when fresh and don't reheat very well).What I did was caramelize the onions for a long time with the chickpeas, roast the vegetables, and then allow both of those components to cool before mixing them together in a big bowl. I replaced the pomegranate seeds with half of a really ripe Ataulfo mango (for a half recipe), and that gave a nice sweet/tart hit to the salad. It was improved by the book’s “Chaat salad” as an accompaniment, but not enough to warrant a repeat outing. We thought this was good, although our jalapeño was too mild (even using the seeds) and I could have used more heat.

The beauty of this book is that the recipes are pretty simple, with ingredients which are easy to find and the results are always delicious. I got it for Christmas 2019 and so far (November 2020) I have cooked something from it at least twice a week since I got it. In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day - food that's fresh, vibrant and surprisingly easy to make. This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. This was pretty good, I made it using homemade paneer which did crumble up when I tried to fry it (whoops).Add the tomato paste and sugar and stir, then put the paneer back into the pan along with a splash of water. I don't bother frying onions as a garnish at the end; if anything, I'd use some crispy packaged onions, but I don't find it necessary. My personal favorite is probably the spring vegetable curry, but I haven't tried any of the desserts yet so that could change. I routinely "over" estimate my ginger and garlic, so it was fine in that sense, but it wasn't spicy at all.

We didn't have access to ours (moving) so I had to use a masher and it was hard work and we still ended up with lots of whole peas in the mix. Inspired by urmami's comment below, we piled this cabbage into tacos along with the honey tamarind chicken from this book. The chile garlic butter is delicious, and the sprinkle of salt and lime juice really take these over the top. Each component - the chicken, the salad - is pretty straightforward and not what comes to mind when I think of traditional Indian food. I added a little ground ginger but no chilli to main pan and then added some extra fresh ginger and chilli at the end for me and DH.Lovely curry, couldn't get chicken thighs so had to use breasts, which as ever turned out dry and a bit flavourless. I liked the simplicity of most of the recipes with some interesting twists to some classic recipes coming from the author's family history of living in Uganda and the UK. And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion.