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."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-09-07
- Reviewer: Staff
Jaffrey (At Home with Madhur Jaffrey and Flavors of India), a seven-time James Beard Award winner for her stellar cookbooks, explores vegetarian home cooking in this exceptional new collection. In a culture where vegetarianism is prominent, Jaffrey explains that home-cooked Indian dishes are seasoned with an array of spices that both taste good and help treat or prevent ailments such as colds and nausea. In this enticing collection, she focuses on traditional dishes that make up a typical Indian vegetarian diet. The countrys size and the vastly dissimilar cuisines in its different regions make this a nearly herculean task. Jaffreys recipes, learned from locals in all walks of life, emphasize regional ingredients and influences. In addition to an appealing selection of soups, appetizers, vegetables, and desserts, she offers chapters on eggs and dairy, chutneys, and drinks. Chickpeas in a simple northern-style green lentil curry with kale, and Indian-style bean sprouts with onions, ginger, and garlic, highlight a substantial chapter on dals. Grains are also amply represented: flattened rice with cauliflower and peas; a risotto of dal, rice, and vegetables; and a variety of pancakes made with rice flour, chickpea flour and tomatoes, or mung dal. Jaffrey takes readers on an appetizing journey through the best vegetarian cuisine India has to offer, and it is decidedly worth the trip. (Nov.)