India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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I was intrigued to discover what flavours would develop with a quick turnaround of ingredients into a meal. India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. India Express: 75 Fresh and Delicious Vegan, Vegetarian and Pescatarian Recipes For Every Day by Rukmini Iyer | 9781529110074. 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. All of the above - which, together with more personal material than her previous work, makes India Express a must-have. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached.

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. India Express is a substantial book packed with great ideas for quick-to-prepare dishes with some punchy flavours that are not overly spicy. Now, with the publication of India Express, she hones in on her own culinary heritage to create a set of 75 recipes inspired by the vibrant flavours of South India and Bengal.

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. There are plenty of recipes to occupy the weekend – making puris, methu vada (fried lentil doughnuts) or homemade paneer. They would eat wherever they could and collect family recipes from South and East India along the way.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. 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.