Our Favorite Meera Sodha Recipes
When former Epicurious staffer Kendra Vaculin tried these elegant Bombay Rolls, she proclaimed, “I never want to be without a batch.” In line with this sentiment, a reader also reports, “My taste buds are singing!” Overflowing with hot green chutney and sharp cheddar, the spicy, buttery wheels are adored by all.
The recipe comes from London-based cook and author Meera Sodha. Known for her weekly column at The Guardian, Sodha routinely shares scrumptious vegan offerings. Her work has appeared widely, in places like Food & Wine, The New York Times, Food52, and, of course, Bon Appétit and Epicurious, just to name a few. A celebrated cookbook author, Sodha has written four highly regarded books: Made in India, Fresh India, East, and Dinner. The latter was praised in our roundup of the best new cookbooks of 2025.
Our archive is brimming with Sodha’s beautiful cookbook recipes. Take, for example, this Eggplant Roasted in Satay Sauce, a recipe from Dinner. The eggplant is cut into 4 “legs” (or “octopuses” as Sodha calls them) so the nutty, savory sauce can get into all the nooks and crannies. Then try this grand vegetable biryani from Fresh India. It’s packed with a rainbow of colors and textures—everything from tender beets to spongy paneer. And to end on a sweet note, make this Cardamom Kheer from East. This sweet rice pudding perfumed with gentle spices stands up to its glowing reviews. Explore more of Sodha’s recipes below.
Photo by David Loftus2/7Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
