Description
Book SynopsisFROM THE BESTSELLING AUTHOR OF EAST AND MADE IN INDIA
There''s no better gift to give or receive than a great cookbook, and this collection of tasty, meat-free Indian dishes is the ultimate present for foodies!
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This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients.
Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including:
- MUSHROOM AND WALNUT SAMOSAS
- OVEN-BAKED ONION BHAJIS
- STICKY MANGO PANEER SKEWERS
- SALTED PEANUT AND JAGGERY KULFI
Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime.
All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike.
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''The tastiest, liveliest, spice-infused fare this side of the Sabamarti river'' Guardian
''Terrific, flaunting how rich and resourceful vegetarian cooking can be'' Sunday Times
Trade ReviewAn unbridled joy * Nigel Slater *
Such a wonderful book * Nigella Lawson *
Sodha's second book confirmed what we sensed from the first: her's is
the tastiest, liveliest, spice-infused fare this side of the Sabamarti river.
Extra points for the vegetarian focus. * Guardian *
One of our
most-used family cookbooks . . .
as easy to love as it is to use * Daily Mail *
Terrific, flaunting how
rich and resourceful vegetarian cooking can be * Sunday Times *
A broad range of
beautifully-presented veggie dishes . . .
Just splendid. * Waterstones *
Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and
drawing on the rich vegetarian tradition of India. * Felicity Cloake, Guardian *
Full of
delectable,
mouth-watering dishes . . . we
guarantee you'll be
devouring the
entire book in
no time. * Stylist *
Sodha seeks to
redefine Indian food, avoiding rich dishes 'swimming in brown sauce' and opting for the way her family has cooked for generations:
fresh, vibrant, seasonal * The New York Times *
A
sublimely designed book that is tidily stocked with oft-times
wondrous vegetable-based recipes, emboldened with flavors * Forbes *
