Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur Jaffrey

Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.

You never have to worry about eating bland veggies again. Vegetarian meals make up a large part of Indian cuisine and author Madhur Jaffrey, who has been called the “godmother of Indian cooking” will walk you through the flavorful recipes along with personal touches from some of her own travels throughout the continent. One reviewer of the cookbook wrote, “I’m brown and I love it,” commending the simple and flavorful recipes. Another reviewer, a mother of a “school-aged family,” wrote, “I've made dish after dish from this cookbook and found them to be easy, flavorful, light and manageable for a weeknight.” The reviewer also highlighted some recipe favorites, like the Delhi-Style Green Beans with Ginger and Green Chilis, Roasted Cauliflower with Punjabi Seasonings, and the Red Lentil and Zucchini Soup.

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