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.
