This title helps you discover the fabulous wealth of India's aromatic and exciting meat-free recipes, ranging from world-renowned classics such as Onion Bhajiyas, Vegetable Pilau and Samosas to less well-known treats such as Wild Fig Kebabs and Duck Eggs with Cauliflower. It is an evocative introduction examines the impact of geography, climate, history, religion and festivities on Indian vegetarian cuisine, and how these influences have helped to create such deliciously diverse dishes. It features a comprehensive visual guide to Indian ingredients and equipment, and detailed instructions for essential preparation and cooking techniques. With over 950 stunning photographs to inspire and guide, each easy-to-follow recipe is shown step by step. Drawing upon the very best vegetarian food from around the country, this book presents a mouthwatering array of dishes such as Red Split Lentils with Mustard and Cumin, Roasted Tomato Chutney and Salty Yogurt Drink. Beginning with an overview of the geography, history and climate, the introduction goes on to explore regional cooking and celebrations, and provides an expert guide to ingredients, utensils and cooking techniques. Packed with 150 delicious recipes, as well as cook's tips, variations and nutritional analysis, this inspirational volume is essential reading for anyone who wants to explore the exciting world of Indian vegetarian food.
Previously published as PRASHAD COOKBOOK: INDIAN VEGETARIAN COOKING. Now with an updated cover. 100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.
No one knows Indian food like Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere. From the Hardcover edition.
This beautiful follow-up to Anupy Singla's widely praised first cookbook, the Indian Slow Cooker, is a unique guide to preparing favorite recipes from the Indian tradition using entirely vegan ingredients. Featuring more than 50 recipes, and illustrated with color photography throughout, these great recipes are all prepared in healthful versions that use vegan alternatives to rich cream, butter, and meat. The result is a terrific addition to the culinary resources of any cook interested in either vegan or Indian cuisine. Singla--a mother of two, Indian emigre, and former TV news journalist--has a distinctive style and voice that brings alive her passion for easy, authentic Indian food. Some of these recipes were developed by her mother through the years, but many Singla developed herself, including fusion recipes that pull together diverse traditions from across the Indian subcontinent. She shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. As Singla sees it, acquiring and using the proper spices is the key to preparing her healthful recipes at home. Singla has recently brought to market her own line of traditional Indian spice trays (also known as a masala dabba), which is being sold by retail outlets like Williams-Sonoma. Vegan Indian Cooking builds off of Singla's vast expertise in simplifying and perfecting Indian spices and unique, custom spice blends, making delicious Indian cooking accessible to even the most hurried home chef.
Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Vegetarian Indian recipes which are very easy to prepare. Do look out for the next edition by the author on Flavours of India
Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Non Vegetarian Indian recipes which are very easy to prepare. Do look out for the next edition by the author on Indian Vegetarian Recipes.
Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.” -Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again. -Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius. -Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about. -Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration c2002 Arun Kamat Cover design by Rodwin Pabello (www.rodwin.com)
Join Savitaben J. Koria on a personal voyage into Gujarati cookery, following her innovative and thoughtfully crafted vegetarian Indian dishes. This collection of 150 full colour illustrated recipes are the result of decades of careful experimentation with ingredients and flavours. As a strict vegetarian, a young Savitaben spent her formative years learning the craft of producing freshly-cooked meals while living in Kitale, Kenya. She learned the basics of Gujarati cooking from her mother, and is used to cooking on a large scale.Sometimes spending up to three days refining and perfecting a recipe, Savitaben strives to create great food. She has skilfully fused modern methods and styles of cooking with decade-old recipes to bring you a delightful array of modern Indian dishes, with quick and easy to follow recipes.
The first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food. A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus. Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home. Also in the series: Japan, Mexico and Italy
'[Cyrus has] distilled years of experience in the kitchen and at the table to guide even the most spice shy.' - Independent Make delicious vegetarian and vegan Indian dishes from a range of just 10 spices. Indian food offers a huge choice of naturally vegetarian and vegan dishes. In this new collection, Cyrus Todiwala serves up easy, full-flavoured recipes for everything from breakfast and brunch to simple suppers, from warming soups to veg-packed curries and daals. With a spice box of just 10 favourites, you can whip up simple home-cooked dishes such as Spiced Aubergine and Tomato Frittata, Sweetcorn, Celery and Coconut Chowder with Almonds and Baked Tandoori-style Cauliflower with Couscous and Spinach & Garlic in no time at all.
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019' 'Veggies like you've never seen them before - Romy is a genius' Jamie Oliver 'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley _________ Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food. With a foreword by the Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries, side dishes and drinks, vegan recipes have never been so inviting. Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet. Fresh and original, this cookbook is a must-have for vegan and non-vegans alike. _________ 'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4 'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang
As the name of the book suggests, it contains various recipes on different kinds of vegetarian foods known in Indian Cuisine. Food is one of the basic necessities of Life and a person cannot sustain him/her self in life without proper nourishing, tasty and healthy diet. This book therefore is intended for those interested in the art of cooking, to prepare easily and without much hassle, a good, healthy, tasty and nourishing diet. Surat is one of the big cities in Gujarat State of India, known for delicious, spicy and the best vegetarian Indian food of different kinds and tastes. Since I was born and brought up in Surat and had also graduated from the Arts College in Surat, I had in-born flare for the Art of Cooking. With my mother as my Mentor, I not only got myself fully involved in the Art of Cooking but also developed and improved upon this Art of cooking by creating new dishes of vegetarian Indian food of different tastes, without sacrificing its nourishing value. It is known that Indian food is spicy and tasty and is prepared by judicious mix of a variety of spices having both medicinal and nourishing properties with different flavors and tastes. The recipes for different dishes of Indian vegetarian Food in this book contain spicy ingredients such as turmeric, tamarind, powdered coriander seeds, mustard seeds, chilies both green and red, ginger, garlic, asafoetida, black pepper etc.,to mention few, with cloves, cinnamon and cardamom to add flavor and fragrance to the food. After I emigrated to USA with my husband and son, initially I devoted my time for preparing various dishes of vegetarian Indian food to cater to the needs of Indians settled here, as and when they used to host parties on occasions such as Birth Day, Marriage and other social and religious gatherings. I also felt that I should share my this knowledge of cooking, with those interested in the Art of cooking. With this aim in mind I have prepared this book, to make the whole process of cooking as simple as possible. I trust that this book will prove useful and guide those interested in cooking, to easily grasp and understand the process involved in each of different kinds of dishes to suit their individual needs and tastes.
Lord Krishna's Cuisine is an easy-to-follow guide to cooking vegetarian Indian food. Cookbook author and food historian Yamuna Devi presents richly varied regional cuisines in a unique and engaging way, highlighting the cultural and spiritual significance of each savory dish. It will definitely be one of your most useful and inspiring cookbooks.
***WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017*** ***FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018*** 'An unbridled joy' Nigel Slater Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian vegetarian food that is fresh, delicious and quick to make at home. Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut. And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.
Food is so much more than simply fuel for the body. Food connects us in a profound way to one another, to our environment, culture, memories and can bring a lot of joy. In My Indian Table, Vandana Sheth combines her science-based knowledge with heartwarming memories of her childhood in India, especially those created by her mother's love of not only cooking, but also gathering around the family table. It's there that Vandana grew to love the power of savoring every bite alongside friends and family. In this cookbook, she transforms heavy Indian dishes to lighter, easy-to-prepare, authentic, delicious, healthier options. Whether you are a meat lover, vegetarian or vegan, this book is a flavorful, fun way to enhance your meals. Everyone should be consuming more plant-based meals, and this book offers over 60 quick and tasty options, most of which can be made in under 30 minutes. It also includes gluten-free dishes, and most of the recipes are either vegan or can be made vegan. This book is a fantastic resource for improving your health, enjoying delicious, flavorful dishes, and learning about Indian cuisine. If you are looking for something new and want to add fresh, exciting flavors to your day-to-day meals, you will love My Indian Table.
From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites. Within these pages you will find recipes to please all the senses, including: • Mango Curry Tofu • Whole Roasted Cauliflower in Makhani Gravy • Baked Lentil Kachori Pastries • Quick Tamarind-Date Chutney • Avocado Naan • Fudgy Cardamom Squares The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.
Special Features of the Book 176 pages Hard cover color pictures and intricate art designs Over 80 recipes by Tarla Dalal and Laxmi Jain Simple Flow diagrams to assist first time cooks Detailed glossery of Hindi terms A Jain Food pyramid Health benefits of a Jain-vegetarian diet - speciallay for heart disease, cancer Jain ways to reduce weight - spiritual and physical approach to a better heart, mind and soul Food to prepare on Jain Festivals How to decide what to eat - with so many contemporary food choices Tables on the hidden nonvegetarian items in supermarket items and restaurant foods
This Book Is Not Merely A Collection Of Recipes, But An Attempt To Encourage People To Cook-And Cook With Confidence. It Is An Assortment Of Delectable Dishes That Good Food Lovers And Connoisseurs Of Indian Cusine Would Relish
Presents recipes for over one hundred classic and contemporary vegetarian Indian dishes, and includes notes on the Indian spices, vegetables, and legumes used in the recipes, and kitchen tools useful for preparation.
Eating fresh, locally-grown vegetables each day is healthy for you and the planet—and now, with this Indian cookbook, vegetarian meals don't have to be boring! This new vegetarian Indian cookbook by acclaimed author and caterer Shubhra Ramineni proves just how fun cooking with vegetables can be. It includes over 80 recipes showing you how to prepare vegetables and fruits the Indian way—with many easy-to-make vegan and gluten-free alternatives as well. When Ramineni became a mother, one of her top priorities was to ensure that healthy and delicious home-cooked vegetarian meals would be a central part of her daughter's childhood experience. Her mother is a nutritionist and skilled Indian cook, so with her help, Ramineni set about transforming the seemingly bland vegetarian diet into the fantastic array of great-tasting meals and snacks in this vegetarian cookbook. Indian cooks have a centuries-old tradition of crafting fresh vegetables into tempting meals, since India is the home of vegan and gluten-free eating. Ancient Indian Vedic practices have also resulted with India claiming the world's most extensive range of natural food flavorings—including many spices like turmeric, ginger, and cumin, which have proven health benefits. With a few of these Indian spices in your pantry, along with this cookbook, you can effortlessly whip up flavorful dishes, like: Split Chickpea and Zucchini Stew Coconut Vegetable Curry with Tofu Tandoori Tofu Kebabs Vegetable Pilaf And over 75 more, with vegan and gluten-free modifications! Your friends and family will be amazed at what you can create using vegetables!