As Meera Sodha writes in her new cookbook, “East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing” (Flatiron Books, $35), this recipe for Caramelized Onion and Chile Ramen evolved ...

SERVES 4 Pickles and sauce Tandoori cauliflower 1 First, make the pickles. Put the onion in a small bowl, add 2 tablespoons of lemon juice and half a teaspoon of salt, scrunch with your hands to ...

In her latest cookbook, Meera Sodha is not only celebrating the most ... First, make the cucumber pickle. Cut the cucumber in half lengthways, scoop out the seeds using a teaspoon and discard ...

In Fresh India, Meera Sodha uses sweet-and-sour tamarind paste ... When the curry leaves crackle, add the red onions and cumin, and cook, stirring often, until the onions are soft, golden, and ...

When they pop, add the onions and cook for 12 to 15 minutes ... Serve with hot chapattis or rice, yoghurt and a little pickle.

Here’s where UK top-selling author Meera Sodha steps in. Her newest cookbook ... When hot, add the onions and chiles and cook for 10 minutes, stirring frequently, until the onions look ...

Meera Sodha describes putting a good dinner on the table as her superpower. Until I read this, I had never considered making dinner for my family over decades as a superpower so much as a ...

Toss onions, 3 Tbsp. oil, and a large pinch of salt on a large rimmed baking sheet. Bake on lower rack, tossing every 5 minutes, until onions are browned and frizzled, 30–40 minutes. Step 2 ...