India: The World Vegetarian

Description

The first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food. A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus. Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home. Also in the series: Japan, Mexico and Italy.

Roopa Gulati is all about making the most of Indian spices in your own kitchen. Brought up in Cumbria, she crossed continents and worked as a chef in New Delhi's kitchens, where she cooked in huge hotels, street bazaars, palace kitchens, TV studios and on stoves across India. Now based in London, Roopa continues to create recipes, write about food and share her skills with fans of regional Indian cooking. @roopagulati

It's a wonderfully approachable book, full of helpful pointers and advice - and, of course, immensely inviting recipes. * Nigella Lawson * These good-for-you vegetarian recipes...sing with fragrance and flavour. The likelihood is you'll be making them more than once. * Delicious * A wonderfully rich book, fragrant with curry leaves and coriander seeds, from one of the best cooks I know. Gujarati sweet-and-sour dal, mango and coconut curry, aubergines with peanut masala; I want to make everything. And, because they're from Roopa Gulati, I know the recipes will work. * Diana Henry * I've recently been cooking my way through Roopa Gulati's lovely India from The World Vegetarian series, and her dishes are quite unlike the stereotypes, lifted by fragrant ginger and garlic, rather than the thwack of chilli heat. -- Fiona Beckett * Guardian Feast * Yes I'm late to the party but I've arrived now and I'm here to tell you that I love the recipes in here. * Meera Sodha * Learned, exhaustive and in pretty much endless use. -- Tom Parker Bowles * Daily Mail *