Vegetarian Indian Food and Cooking

This title helps you discover the fabulous wealth of India’s aromatic and exciting meat-free recipes, ranging from world-renowned classics such as Onion Bhajiyas, Vegetable Pilau and Samosas to less well-known treats such as Wild Fig Kebabs and Duck Eggs with Cauliflower. It is an evocative introduction examines the impact of geography, climate, history, religion and festivities on Indian vegetarian cuisine, and how these influences have helped to create such deliciously diverse dishes. It features a comprehensive visual guide to Indian ingredients and equipment, and detailed instructions for essential preparation and cooking techniques. With over 950 stunning photographs to inspire and guide, each easy-to-follow recipe is shown step by step. Drawing upon the very best vegetarian food from around the country, this book presents a mouthwatering array of dishes such as Red Split Lentils with Mustard and Cumin, Roasted Tomato Chutney and Salty Yogurt Drink. Beginning with an overview of the geography, history and climate, the introduction goes on to explore regional cooking and celebrations, and provides an expert guide to ingredients, utensils and cooking techniques. 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 vegetarian food.