“I want to cook everything in this book.” —Nigella Lawson
Made In India by Meera Sodha is a vibrant celebration of real Indian home cooking—fresh, simple, and full of flavor. Forget heavy takeout-style dishes; these are the everyday meals Meera grew up eating, passed down through three generations and bursting with vegetables, spices, and soul.
From chili paneer and beet samosas to perfect lamb curry and kulfi for dessert, the 130+ recipes are accessible, inviting, and packed with joy. With an emphasis on vegetables and straightforward techniques, this book is a brilliant introduction to Indian cooking for home cooks of all levels.
Who’s it for?
Perfect for flavor-seekers, veggie lovers, and anyone curious to explore the rich world of Indian cooking without being overwhelmed.
Spices used throughout the book:
ajwain, amchur, asafoetida, bay leaf, cardamom (ground), cardamom (pods), chili flakes, cinnamon (sticks), cinnamon (ground), chaat masala, clove (ground), cloves (whole), coriander (ground), coriander (seed), cumin (seed), cumin (ground), fennel (seed), fenugreek (seeds), garam masala, ginger (ground), kashmiri chile (used often, referred to as “red chile”), mustard (black seed), nigella, nutmeg (whole), pepper (black), peppercorns (black), rose petals, sesame seeds (tan), saffron, sea salt, star anise, turmeric, vanilla extract.
Other pantry items mentioned: tamarind paste, Eno fruit salt, fresh curry leaves, kasoori methi, lime pickles, chana dal, paneer, and chickpea flour—though many are noted as optional.