Her debut restaurant, Jikoni, was ranked 56th in the UK by the National Restaurant Awards within 7 months of opening and achieved a coveted place in the Michelin Guide in the same year.

Born in Kenya, to Indian parents, Ravinder Bhogal's food is inspired by her mixed heritage and the UK's diverse immigrant culture. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. I already have Ravinder’a other cook books so was quick to purchase this one knowing how much I love the others. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks.Measurements are in metric or occasionally vague like "a thumb of ginger", or "handfull of cashews".

From dips to dhals and pastas to puddings, the pages are filled with familial narrative; of grandmothers, mothers, sisters and aunts, of shared recipes and communal cooking. This book is vegetarian, in that "not so as you'd notice" way that I love: you just want to make everything. In this book, Ravinder brings together her signature style of storytelling, with a collection of everyday vegetarian recipes that are elegant yet completely practical. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. Raw, modern and sensual, Comfort and Joy applies Ravinder’s creative ingenuity to approachable veg-centric recipes for home cooks. 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. She has authored two books; her last Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen , (Bloomsbury July 2020) won an IACP award for Best Restaurant Cookbook and was been shortlisted for the André Simon Award, and a Fortnum and Mason Award for Best Cookery Book .