Okay, so this has been on the shelves since last year. But Chaat! hasn’t, and it’s such a great resource for all things curry, we just had to highlight it. So, if you’ve yet to sample Anjum’s simple-but-oh-so-sweet apple, orange and mint raita, or you’re a stranger to her wholesome herby chicken curry, now’s the time to tuck in. Authenticity is the name of game; many of Anjum’s recipes come with a brief history, context, region and explanation of why she chose a particular recipe over the hundreds of other variations. It’s also an interesting insight into her upbringing; the mussel with saffron recipe tells of French childhood holidays while the lamb and spinach formula shares a story of her trying to capture one of her earliest culinary memories. Don’t just stop at the main meal suggestions, though. The accompaniment section is a bounty of ideas to make your dish into a true thali of treats. The zingy carrot salad, crunchy spiced lotus root and beautifully textured stir-fry cabbage, Bengal gram and coconut recipes are well instructed, easy to conjure up and, above all, incredibly satisfying off the fork. Anjum loves curry, and so do we… This book is another fine addition to all spice lovers’ collections. STAAR RECIPE: Anjum’s hearty meatball and pea curry