Time Out reviews the best new recipe books to spice up your suppers
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Regular Time Out food writer Roopa Gulati grew up in Cumbria, but learned to cook Indian food from her Punjabi mother – then fine-tuned the recipes while working in India for 18 years as a cook and TV chef.
This small hardback is the pick of her favourite recipes, from classics such as a stunning version of lamb biriani to novelties such as okra stir-fried with dried mango powder (a taste and texture sensation).
It doesn’t have the scope of Madhur Jaffrey’s books, but beautiful photography and very clear recipes make it easy to achieve the correct result. Few recent Brit-Asian cookery books have recipes that work as well as these; it’s easy to grasp the most complex recipes and get gasps of admiration for the results. Keep it next to Madhur’s books.