This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. There’s dishes from Yemen, Zimbabwe, the Maldives, Ethiopia, Nepal, Tibet, Iran, Afghanistan as well as Indian recipes from all points of the compass. Look no further than this mouth-watering collection of veggie curries from across the globe by twice Michelin-starred Atul Kochhar.

Initially it looks like lots of ingredients, but if you already cook curries, you’ll have most things. In the foreword, Atul Kochhar, Michelin-starred chef, restaurateur and author of this book as well as Atul’s Curries of the World and 30 Minute Curries defines curry as “a spiced dish with a sauce, gravy or masala base”. Publication dates are subject to change (although this is an extremely uncommon occurrence overall). I really enjoyed this book, I made several of the recipes, they tasted great and there are many I will try in the next few weeks.It is specially blended to work well with your favourite meat, vegetables and also any types of lentils or beans. And here they are: Cauliflower Korma, Paneer in a Tomato and Cashew Nut Gravy and a series of dals, featuring alongside their colleagues from other countries such as Japanese Katsu and Thai curries. My only two complaints are that there isn’t a substitution list for less common ingredients (mustard oil) and more importantly, I like a recipe time frame listed.

From spicy cauliflower curry made in Korea, to sweetcorn in coconut curry made in Uganda, to pumpkin and mango curry made in West India, Curry Everyday provides home chefs an incredible range of delectable vegetarian dishes from all corners of the globe. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Some reviews complain the recipes are too complicated or have too many ingredients, but you can't make a curry taste good without a bit of effort and carefully chosen ingredients. Instead, it’s introduced as a kind of culinary cultural exchange programme where the plant-based recipes are linked vaguely by the techniques, ingredients and heritage of making curry. Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously.

He has opened restaurants across the world, from London, Marlow and Ireland to Dubai and Spain, and continues to astound with his incredible food. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin. It’s a backpacker’s tour of continents, subcontinents and countries with recipes from places that are certainly underrepresented in my culinary output. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again. Cinnamon bark and a whole dried lime are ingredients that I struggle to find at the C0-Op or Waitrose.