Delicious vegetarian and vegan Indian recipes made easy, with only 10 spices used throughout the book.

Cyrus Todiwala shows you how to master vegetarian and vegan Indian recipes using just 10 spices - chilli, cumin, coriander, turmeric, cardamom, cloves, saffron, cinnamon, mace and mustard seeds. All of the recipes in the book draw only on these core spices, making Indian cookery achievable for everyone, without impossibly long ingredient lists.

Cyrus shares his trademark combinations of Indian techniques with more familiar western ingredients, and vice versa, with imaginative new takes on vegetarian and vegan recipes such as Courgette Koftas in Tomato Sauce, Masala Scrambled Eggs with Paneer, Quinoa and Mushroom Tadka and Baked Tandoori-style Caulifower.

Praise for Simple Spice:
'[Cyrus has] distilled years of experience in the kitchen and at the table to guide even the most spice shy.' - the Independent