Vegetables The Indian Way

<p><b>THE DEFINITIVE INDIAN VEGETARIAN COOKBOOK - OVER 120 AUTHENTIC AND DELICIOUS RECIPES</b><br><b>From Camellia Panjabi MBE — bestselling author and celebrated restaurateur. </b><br><br>'<b>Glorious regional recipes ... hugely inspiring</b>' Claudia Roden<br><br>--<br><br><b>Flavour is at the heart of vegetarian cooking in India. </b><br><br>From <b>baby aubergines cooked in nutty </b><b>masala</b> and <b>crispy onion bhajia served with </b><b>piping hot chai</b>, to <b>smoky jalfrezi paneer </b>and <b>home-style black dal</b>, this compendium of a cookbook shows how to cook the real Indian meals eaten at home, at celebrations, in restaurants and from street stalls.<br>Written and compiled by <b>Camellia Panjabi MBE, bestselling author, entrepreneur and restaurateur</b>, this is a beautiful must-have book that anyone who loves to cook and eat Indian food will need on their shelf.<br><br>Arranged by vegetable type, over <b>120 achievable recipes and stunning bespoke photography </b>elevate and celebrate each ingredient, taking readers to parts of India they'll never have experienced before.<br><br><b>Accompanied by fascinating notes on culinary history, vital nutritional information, and invaluable guidance on methods, equipment and – of course – spices, this is a definitive guide for cooks throughout the world.</b><br><br>--<br><i>'The recipes literally jump out at you, enticing you directly to India ... a marvelous and easy book to follow … definitely worth a space in your own kitchen.' </i><b>Tom Aikens</b><br><br><i>‘Vegetables The Indian Way</i> is a remarkably accomplished cookbook from one of the world’s most influential voices in Indian cuisine’ – <b><i>Restaurant Magazine</i></b><br><br><br><br>‘<i>Its pages are filled with timeless, flavourful recipes</i>’ – <b><i>The Guardian</i></b><br><br><br><br>‘<i>Both a practical guide and a thoughtful survey of India’s culinary traditions</i>’ – <b><i>Conde Nast Traveller</i></b><br></p>