Indian food has for too long been tarnished by its association with cheap curry houses serving indistinguishable brown sludge. Yet some of the most exciting vegetarian food in the world comes from Kerala in Southern India, with its rich melting pot of influences, imaginative ingredient combinations and emphasis on fresh, healthy flavours.

Das Sreedharan, founding chef of the award-winning chain of Rasa restaurants, was brought up in Kerala, and his memories of the lightness and vibrancy of local food have informed his own style of cooking. In this superb collection, he brings together his best recipes, grouped into easy-to-use categories such as breads, curries, rice dishes, snacks, and pickles and chutneys, and using only ingredients that are widely available. From bhindi thoran to yam in yoghurt sauce, here is Indian food at its finest; how to cook it, what to serve it with, and how to deal with the unfamiliar ingredients at home.

Click here to buy this book today!