Meera Sodha

East (2019) gathers 120 vegan and vegetarian recipes from Beijing to Bangalore, and marked the point at which Meera Sodha's cooking stopped being only Indian. The book moves through Chinese, Japanese, Thai, Vietnamese and Indian technique without pretending the borders between them are tidy, and it is built for a domestic kitchen rather than a restaurant one. Born in Lincolnshire in 1982 to Gujarati parents who had come from Uganda, she studied at LSE before publishing Made in India in 2014, drawn largely from her mother's kitchen. Fresh India followed in 2016 and won an Observer Food Monthly award. Her weekly Guardian column, New Vegan, took a Fortnum & Mason prize. She cooks and writes in London.