India's Vegetarian Cooking: A Regional Guide

Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and exotic recipes have yet to be discovered by many Western kitchens. Vegetarian cooking goes from strength to strength, as meat scares increase and knowledge about healthy vegetarian alternatives expands. This book offers flavorsome and exotic dishes to brighten up your vegetarian repertoire. Monisha teaches us how to take simple, easy to get hold of ingredients and create unusual and exciting meals. Encompassing the entire range of Indian cooking, from Dal Bukhura (black beans cooked in butter and cream) in the North, to Kirla Ghassi (bamboo shoots in coconut milk) in the South, via everything from chapatis to chutneys, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.