This colourful cookbook transports you through India’s regional diversity, featuring classic recipes ranging from pilaus and dhals to chutneys and flat breads, and providing the ultimate first taste of a world-famous cuisine. Among the 80 mouth-watering vegetarian recipes, you’ll find dishes ranging from simple, tasty snacks and starters to rich, spice-infused main meals and desserts. The Indian diet abounds with a plethora of herbs and spices to dazzle and invigorate the senses so a vegetarian diet doesn’t have to consist of boring, monotonous fare. Each region of India is characterized by its own unique style of vegetarian cuisine, with favourite ingredients determined by the local climate and geography. From the lush, palm-fringed coasts of Kerala in the south to the vibrant mustard fields of the mountainous north, there?s something to appeal to all tastes. An authoritative introduction unites the multi-stranded culinary culture of India, and shows how regional foods are often influenced by migrant peoples, geography and religion as well as local traditions and ingredients. For example, the mountainous north-east region, with its temperate climate, provides the ideal conditions for producing tea, turmeric and rice. The palm-fringed coasts of the south draw from subtle, centuries-old influences of many different styles of cooking, including Arabian, Roman, Chinese, Portuguese and British cuisine. The recipes in this book are each accompanied by full nutritional notes and have been carefully selected to reflect the extreme diversity of this country. Choose a Punjabi Royal Corn Curry or Duck Eggs and Cauliflower from the north-east. Sample Clove-infused Aubergines from the heartland or venture west to savour a Saffron-scented Yogurt. Beautifully illustrated with over 430 vibrant colour photographs, this sumptuous book will entice everyone with a passion for Indian cuisine.
