The New Vegan

Following on from her bestselling vegetarian cookbook Fresh India, Thali cook Meera Sodha continues to reveal a whole new side of Indian food that is fresh, delicious and quick to make with her new Guardian column The New Vegan.

Here are surprising recipes for every day made using easy to find ingredients: chargrilled summer vegetables with a cumin and coriander dressing, new potato, chard and coconut curry. There are familiar and classic Indian recipes like dals and curries, alongside less familiar ones using fresh seasonal British ingredients, like tomato curry.

Whether you are vegan, vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the column for you.

Meera Sodha says, “Vegetables are the backbone of my diet, because I was born into a Gujarati family. Although Gujarat looks out on to the fish-filled Arabian sea, many of its 62 million inhabitants are vegetarian by way of a promise made thousands of years ago to live according to the Hindu principle of ahimsa, or non-violence towards all living beings.

I didn’t grow up in Gujarat, but in Lincolnshire, the vegetable heartland of this country. Behind our house was a potato factory, and down the road fields brimming with cabbages like boulders and blushing beetroots; a lot of that produce ended up on our table, quickly cooked and lightly spiced. Somewhere in the middle of this cross-cultural Venn diagram, I developed a love for a simple, fresh diet without much meat.”

Join Meera in The Guardian weekend magazine every Saturday for veggie inspiration from India and around the world – because good food doesn’t stop at a border. Show us your copy of The New Vegan and enjoy Meera’s freshly baked gulab jamun (or vegan alternative) on the house!

Try Meera’s cooking at your local Thali today.

Pumpkin and coconut olan by Meera Sodha for Thali. Photo: Federico Walfisch.

Garden pea kachoris by Meera Sodha for Thali. Photo: Federico Walfisch.