She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached. This is a quick and easy weeknight stir fry – if you serve it with rice or flatbreads, it’s all your food groups on one plate.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. When I said I wanted to scan some of the originals for the book, she was very much like, ‘These are the only letters I have’.In publishing India Express we are so excited to be adding an additional string to her bow as she explores the beloved meals from her family and puts a modern twist on South and East Indian cuisine. Behind the scenes, Iyer was devising a way to combine those legacies: “I've sort of been plugging away at it for years,” Iyer says. It’s a route her father would travel back and forth when he studied at the University of Kolkata Medical School, where he later met her mum – a journey that took 36 hours at the time.

What I wanted to do was think about what makes the Roasting Tin accessible and popular, and then bring a spin on it – which was the food that I grew up with, Indian-inspired foods, [and] still have something you could make on Wednesday night,” she says.Now, with the publication of India Express, she hones in on her own culinary heritage to create a set of 75 recipes inspired by the vibrant flavours of South India and Bengal. The Roasting Tin Around the World’ was named in The Sunday Times, the Guardian and the Daily Mail’s Best Cookbooks of 2020, with ‘The Green Roasting Tin’ listed as a The Sunday Times Bestseller of the Year in 2019. She was so inspired by their descriptions of the dishes they would eat on these trips that Iyer suggested that they all take a train journey together from her mother’s hometown, Kolkata, to her father’s birthplace, Chennai. Iyer wanted to showcase these distinct regions, while staying true to the ethos of all of her cookbooks. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.