Author(s): Mridula Baljekar

Cookery

Drawing upon the very best vegan and vegetarian food from around the country, this book presents a mouthwatering array of dishes such as Red Split Lentils with Mustard and Cumin, Onion Bhajiyas, Vegetable Pilau and Samosas as well as less well-known treats such as Wild Fig Kebabs. 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 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 plant-based food.