Classic Indian Vegetarian Cooking

About this book

This is a collection of vegetarian Indian dishes. The book begins with an explanation of the ingredients techniques and characteristics of this cuisine and a description of every classic blend of curry in the Indian tradition. The book then present over 200 recipes in Indias repertoire of vegetarian and grain dishes for example Malabar coconut and yoghurt braised vegetables Madras fiery aubergine lentil and chilli stew or Coorg-style hot and garlicky black beans with lotus root. To accompany these dishes the author provides recipes for chutneys pickles breads rice dishes dals side dishes yoghurt salads and condiments. The book also provides recipes for snacks such as fritters kaftas kababs plantain chips and lentil wafers.