Gurdeep Loyal is an award-winning British Indian food writer and this book celebrates the hybrid third-culture cooking of second generation migrants around the world today. There are over 100 recipes in this book from chaats and snacks, naan wraps and kati rolls to raitas, sides, chutneys and breads. As Loyal writes in the introduction this cooking is not about 'erasing the distinct indentities' of the individual culinary traditions. Instead it is food that reflects the evolving plurality of identity "through the lens of global diasporas". In the feasting dishes chapter of the book there are recipes for curry leaf, lemongrass and Aleppo pepper roast chicken, hariyali-coconut fish pie and baby aubergines with coconut, aniseed and pistachios. In the chutneys and sauce chapter there are recipes for tamarind, date and mint sauce and also for black garlic, tamarind and kokum ketchup. In the sweet things section there is a recipe for burfi which may just stop my hankering for trips to Sweet