Indian Harvest: Classic and Contemporary Vegetarian Dishes

One of Vikas Khannas favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar India. He would rush home from school to tend to the aromatic basil and cardamom tomatoes peas and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New Yorks most highly regarded Indian restaurants Junoon. And this knowledge of natures bounty and its seasons informs his inspiring and beautiful cookbook in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine and Khannas dishes expertly showcase their natural goodness their flavor and color and hidden nuances. Khanna brings together traditional recipes handed down over generations alongside exciting new ones--for soups salads and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks. Though the flavors are complex the recipes are written to be simple and inviting to encourage seasonal substitutions and experimentation. Vikas Khannas love of food and culture his enthusiasm and warm hospitality shines on every page. Bursting with 125 recipes and more than 200 color photographs from Michael Swamy and Khanna himself Indian Harvest opens a new world of inspiration to vegetarians and omnivores alike.