No one can get more flavour out of vegetables like those from Indian cuisine - and this book doesn't fail to impress. I've served these with green chutney (straightforward cilantro dip with yogurt, super easy) and spicy peanut and garlic crumble (yum).

The book features more than 100 delicious vegetarian dishes that range from basic snacks to flavorful dinners for the entire family. India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India’s rich and colourful culinary heritage. The famous cooking instructor and nutritionist, Madhu Gadia, created a unique cookbook that offers a playful mix of traditional recipes and some new vegetarian ideas.Nicole: ” We live in a crazy small town and the closest Indian restaurant was two hours south with a whopping two vegetarian options before it closed down. Now add 5 cups water, the masoor dal, potatoes, fresh cilantro, and curry leaves (take care, as these will splutter).

Vegan Richa’s Indian Kitchen” features a bunch of plant-only recipes to create mouth-watering spicy dishes perfectly suitable for vegans and vegetarians. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. The recipes in this cookbook draw from a modest set of Indian ingredients — once you have those you can make most of the recipes in the book. Ingredients are easily available - If some dish in a book needs me to pluck the third blooming flower from a particular tree found at the foothills of Munnar, I am going to get annoyed.I knew that the main branch was attached to the Guruvayur Temple in Kerala, so the food would be both northern and southern.

I could simply add an Indian dish or two from this cookbook to an evening’s dinner — serve a dal alongside sautéed bok choy with miso ginger sauce, or chana dal pancakes next to a Southwestern zucchini soup, or spicy Indian cucumbers on top of a composed salad along with diced avocado, kalamata olives, and feta cheese for a quick no-fuss Wednesday dinner when everyone’s hungry and wants to eat NOW. Although the dishes may be familiar for those with an appetite for spice, each bold, piquant bite is unparalleled. I am writing this review while enjoying the delicious vegetable and tamarind curry for dinner, after which I will be making the pine nut and rice kheer for dessert. Kashmir is a beautiful region in north India with lakes, meadows and the snow-capped Himalayas, but its unstable political situation makes it inaccessible to tourists, so through Romy’s book we can explore this fascinating culture and cuisine.It would be great to start your day with the spicy tofu scramble, get some quinoa patties at lunchtime, and round off the day with the Goan tempeh curry. Chef and restaurateur Rohit has worked at some of the UK’s best Indian restaurants, including Trishna and Bombay Bustle, but in Tarkari, his first book, he goes back to his roots and home-style cooking.

Within these pages, Madhur offers an approachable way to take on Indian cookery; and by following her voice, you can turn the humble vegetable into an amazing feast. The shape of your slab of paneer will dictate the actual shape, but make the slices no thicker than 1/2 inch.Penned by Michelin-star chef Rohit Ghai, this cookbook has hundreds of recipes inspired by his native Punjab as well as from his experience working in some of London’s top restaurants. Whether you’re giving Indian cooking a go for the first time or want to add impressive Indian dishes to your repertoire, we’ve rounded up the best Indian cookbooks for you. Don’t be put off if the okra becomes glutinous during cooking — I saw the strands of gluey substance form and almost threw the dish out because I can’t stand slimy okra, but I stuck to the recipe and cooked it for the full cooking time, and by the end the okra had dried up and the dish was not gluey.