Her debut book Cook in Boots (HarperCollins, 2009) won the Gourmand World Cookbook Award for the UK's Best First Cookbook and was awarded the first runners-up prize of the World's Best First Cookbook at the Paris Cookbook Fair in February 2010. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. This cookbook by Ravinder Bhogal is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder. With equal parts passion and precision, she takes ordinary vegetables, kitchen staples and a handful of essential global ingredients (I can never look back now that I've found Zaatar and Pul Biber), to create picture perfect dishes that pack a punch. I was certainly hooked immediately by both the beauty of the writing in the introductory chapter, the opening words of each chapter and the first dish I tried.

I already have Ravinder’a other cook books so was quick to purchase this one knowing how much I love the others. From the first page to the last, every dish looks mouth-wateringly delicious and I have tasted a few!From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake , this is food as pursuit of pleasure. I must first admit I havent made anything from it yet, but the recipes look interesting, enticing and tasty. This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. In this book, Ravinder brings together her signature style of storytelling, with a collection of everyday vegetarian recipes that are elegant yet completely practical.

There is so much I want to make and eat within its pages-from the okra fries with kale-the mango gold coin curry-the strawberry faluda cheesecake-and blissfully a whole chapter on Bread. If the Jikoni cookbook was a feast for the soul, with its nourishing stories and aspiring dishes, then Comfort and Joy is a real feast for the body. For Ravinder Bhogal, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page.Born in Kenya, to Indian parents, Ravinder Bhogal's food is inspired by her mixed heritage and the UK's diverse immigrant culture. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. I love dips, and when I read Ravinder's words 'I'll admit that I don't mind a dip over a proper dinner' I decided a dip had to be first (and also that I would embark on a mission to make her my friend. It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive. Measurements are in metric or occasionally vague like "a thumb of ginger", or "handfull of cashews".