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  • Published: 15 August 2016
  • ISBN: 9780241278796
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 320

Fresh India

130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

Winner of the Observer Food Monthly's Best New Cookbook Award 2017

From the author of top ten bestseller Made In India

With over 500 million non-meat eaters, India is the best place for vegetarian food on this earth and previous cookbooks have barely scratched the surface. All the food in Fresh India is fresh, quick to cook and flavour-packed, with ingredients available from your local supermarket. Recipes include sweet potato kebabs, pomegranate and onion seed parathas, beetroot pachadi, cashew and lemon rice, fresh coconut chutney and so much more. People know they ought to be eating more vegetables, and love Indian food, but have historically been a bit scared of cooking both. This book shows how easy and exciting vegetarian Indian food can be.

  • Published: 15 August 2016
  • ISBN: 9780241278796
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 320

About the author

Meera Sodha

When not travelling round India, collecting recipes, Meera Sodha chefs, writes and lives in London. This is her first cookbook.

Also by Meera Sodha

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Praise for Fresh India

Sodha's second book confirmed what we sensed from the first: her's is the tastiest, liveliest, spice-infused fare this side of the Sabamarti river. Extra points for the vegetarian focus.


One of our most-used family cookbooks . . . as easy to love as it is to use

Daily Mail

Terrific, flaunting how rich and resourceful vegetarian cooking can be

Sunday Times

An unbridled joy

Nigel Slater

Such a wonderful book

Nigella Lawson

A broad range of beautifully-presented veggie dishes . . . Just splendid.


Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India.

Felicity Cloake, Guardian

Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time.


Sodha seeks to redefine Indian food, avoiding rich dishes 'swimming in brown sauce' and opting for the way her family has cooked for generations: fresh, vibrant, seasonal

The New York Times

A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors