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Rukmini Iyer – India Express
September 22 @ 7:00 pm - 8:00 pm BST£3.00 – £22.00
We’re so excited for Rukmini Iyer, the bestselling author of The Roasting Tin series, to visit the bookshop for an event to celebrate her new cookbook, India Express: Fresh and Delicious Recipes for Every Day. She will be in conversation with food writer, Caroline Eden.
We are planning for this event to take place in the bookshop with an in-person audience, as well as a livestream for attendees watching from home.
In-person vouchers can be redeemed on the night of the event against anything in the bookshop – we will have a list of attendees with vouchers to be redeemed. Livestream vouchers are valid until the day after the event and can be used on the website against the price of India Express.
About India Express:
From quick snacks and weeknight curries to simple desserts, Rukmini Iyer, bestselling author of the Roasting Tin series, has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish.
Discover simple yet speedy recipes that work for every day, such as: Chilli Cheese Stuffed Parathas; Mushroom and Pistachio Biryani; Malai Prawns; Saffron, Almond & Paneer Festival Pulao; and Mango and Cardamom Lassi.
Whether simple weeknight curries, easy-prep breakfast dishes or weekend feasts for special occasions (or when you feel like pottering around the kitchen), these recipes are healthy and heavenly in equal measure.
Rukmini Iyer is the bestselling author of The Roasting Tin series, selling over a million copies to date. Her books include The Roasting Tin; The Green Roasting Tin, The Quick Roasting Tin, The Roasting Tin Around the World, The Green Barbecue, and The Sweet Roasting Tin.
Caroline Eden is an Edinburgh-based author, journalist and critic. Her latest book, Red Sands, a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia, was a ‘book of the year’ for The Financial Times and The New Yorker and won the André Simon Award for best food book.