India's Vegetarian Cooking

Immerse yourself in the rich flavours and spices of India to create truly tantalising vegetarian dishes. A billion people can't be wrong - over 80 per cent of India is vegetarian so the cuisine is blessed with the most varied, imaginative and tasty vegetarian dishes in the world. What's so fascinating is that every region in India uses its vegetables differently depending on its geography, history and culture. In Kerala they make use of the coconuts, bananas and rice that grow in the area with curry leaves and mustard seeds to temper the dishes. Kashmir, because of its proximity to the Himalayas, was a natural passage for invaders and so its cuisine is a mix of Persian, Indian and Afghan styles. And in the north, when it's cold, they use the garam masala blend instead of chillies because chillies cool the body by promoting perspiration whereas masala creates heat within the body, keeping it warm. The hitsory, tradition and ritual associated with food come alive in this comprehensive celebration of India's vegetarian fare. Enjoy a feast of Vegetarian Dum Biryani, which was brought to north India by the Mughals; make fragrant Fenugreek Leaf Bread to be eaten with Spicy Mango Chutney; or serve up Smoky Lentils with Tomato, a tasty dish made by the Saraswat community of Karnataka - the choices are endless. With notes on chillies, varieties of pulses and how to make your own spice blends as well as exceptional location and food photography, this book offers flavoursome and exotic dishes to brighten up your vegetarian repertoire. Spice up your life with this inspirational guide to the vegetarian feasts of India!