India’s Vegetarian Cooking- A Regional Guide

Synopsis

Regional cookery in India is about the most varied in the world- from the finest Gujarati thalis to the choicest tandoori cooked foods in the north and the steaming hot idlis of the south. From the west comes a stunning array of vegetables and from the east delicious sweets to tempt us.

This book has illuminating introductions to show the diverse corners of India and links the social, cultural and religious detail to the recipes. Here are notes on choosing chillies for heat or flavour and on the varieties of lentils used in Indian cooking.

Glorious cultural photography and colourful food photography make this a book a joy to cook from. Spice up your life with the vegetarian feasts of India.

Reviews

‘On Thursday I made a gently spiced biryani from Monisha Bharadwaj’s inspiring new book, India’s Vegetarian Cooking. A deep dish of rice with a central layer of vegetables and fragrant with cardamom and cinnamon, Ms Bharadwaj’s recipe warmed four cold souls after a day spent mostly outside in biting, icy winds.’

Nigel Slater, The Observer, March 5 2006

‘India is home to some of the most imaginative vegetarian dishes in the world. Award winning food writer lifts the lid on a variety of veggie snacks, quick lunches and lavish meals in India’s Vegetarian Cooking – a regional guide, which will help tell your Keralan from your Kashmir cuisine.’

Sunday Express ‘S’ Magazine, April 9 2006

‘ In this mouthwatering collection, Monisha Bharadwaj has gathered over 130 of her favourite vegetarian recipes from all four corners of the country to give an amazing snapshot of India’s cuisine. This is a gorgeously illustrated book that will bring a touch of the real India to your table.’

Health and Fitness, UK, May 1 2006