Vegetables: The Indian Way

THE DEFINITIVE INDIAN VEGETARIAN COOKBOOK - OVER 120 AUTHENTIC AND DELICIOUS RECIPES<BR>From Camellia Panjabi MBE - bestselling author and celebrated restaurateur. <BR><BR>'Glorious regional recipes ... hugely inspiring' Claudia Roden<BR><BR>--<BR><BR>Flavour is at the heart of vegetarian cooking in India. <BR><BR>From baby aubergines cooked in nutty masala and crispy onion bhajia served with piping hot chai, to smoky jalfrezi paneer and home-style black dal, 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 Camellia Panjabi MBE, bestselling author, entrepreneur and restaurateur, 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 120 achievable recipes and stunning bespoke photography elevate and celebrate each ingredient, taking readers to parts of India they'll never have experienced before.<BR><BR>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.<BR><BR>--<BR>'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.' Tom Aikens<BR><BR>'Vegetables The Indian Way is a remarkably accomplished cookbook from one of the world's most influential voices in Indian cuisine' - Restaurant Magazine<BR><BR><BR><BR>'Its pages are filled with timeless, flavourful recipes' - The Guardian<BR><BR><BR><BR>'Both a practical guide and a thoughtful survey of India's culinary traditions' - Conde Nast Traveller<BR>