Description

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Vegetarianism has long been a key feature of Indian cuisine, and many dishes are also naturally vegan. Vibrant vegetables in rich fragrant sauces; nutty lentils, beans and peas; and of course an incredible array of spices: these are recipes to warm the body and soothe the soul. What's more, many of the dishes are also extremely healthy. Drawing upon the very best vegan and vegetarian food from around the country, this book presents a mouthwatering array of dishes - lentils cooked a myriad of ways from mustard with cumin to spiced butter; kebabs made from lotus roots, coconut and wild fig; spiced yam fingers and plantain curry; all manner of stuffed vegetables and breads; and pilaus, bhajiyas, samosas and chutneys bursting with flavor.

Beginning with an overview of the geography, history and climate, the introduction goes on to explore regional cooking and traditions, and provides an expert guide to ingredients, utensils and cooking techniques, with a special focus on vegan ingredients and substitutions. Packed with 200 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 plant-based food.

About the Author

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Mridula Baljekar is the best-selling author of many Indian cookbooks. Born and raised in Assam, north-east India, when she moved to England she turned her childhood passion for cooking into a highly successful career. She has appeared as a guest chef on Channel 4, BBC2, UKTV Food and Sky One, presenting 'The Spice Trail, opened a restaurant, has her own product range of meals and award-winning chutneys, and has set up Mridula's Cookery School and catering business. Her book, The Complete Indian Regional Cookbook, was awarded the Best in the World by the prestigious Gourmand International Cookbook Awards in 2013. Her food has been described in the media as 'heaven on earth for the senses'.