Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen

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This book is vegetarian, in that "not so as you'd notice" way that I love: you just want to make everything. For Ravinder, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. I was certainly hooked immediately by both the beauty of the writing in the introductory chapter, the opening words of each chapter and the first dish I tried. If the Jikoni cookbook was a feast for the soul, with its nourishing stories and aspiring dishes, then Comfort and Joy is a real feast for the body.

For Ravinder Bhogal, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.Measurements are in metric or occasionally vague like "a thumb of ginger", or "handfull of cashews". There is so much I want to make and eat within its pages-from the okra fries with kale-the mango gold coin curry-the strawberry faluda cheesecake-and blissfully a whole chapter on Bread. It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive.

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Having settled down with a cup of tea to read the introductory chapter in the same way I would read a novel, I set out the business of deciding what to cook first. Ravinder Bhogal's Comfort And Joy is a revelation-you will never look at "the vegetarian option" in the same way after diving into her inventive, bewitching and mouth watering book. She has authored two books; her last Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen , (Bloomsbury July 2020) won an IACP award for Best Restaurant Cookbook and was been shortlisted for the André Simon Award, and a Fortnum and Mason Award for Best Cookery Book .

Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks.

These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. From dips to dhals and pastas to puddings, the pages are filled with familial narrative; of grandmothers, mothers, sisters and aunts, of shared recipes and communal cooking. This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. Born in Kenya, to Indian parents, Ravinder Bhogal's food is inspired by her mixed heritage and the UK's diverse immigrant culture.