Vegetarian Indian Cooking: Prashad

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Vegetarian Indian Cooking: Prashad

Vegetarian Indian Cooking: Prashad

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I don't get this at all since I would rather err on the side of having an authentic recipe and tweaking it to my own tastes vs. The "queen of Indian cooking" ( Saveur ) and seven-time James Beard Award-winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day. Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Bahamas, Bahrain, Bangladesh, Barbados, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, British Virgin Islands, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Chile, China, Colombia, Comoros, Cook Islands, Costa Rica, Cyprus, Czech Republic, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Denmark, Djibouti, Dominica, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, European Union, Falkland Islands (Islas Malvinas), Finland, France, French Guiana, French Polynesia, Gabon Republic, Gambia, Ghana, Gibraltar, Greece, Greenland, Grenada, Guadeloupe, Guam, Guatemala, Guernsey, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Kenya, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Martinique, Mauritania, Mauritius, Mayotte, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Morocco, Namibia, Nepal, Netherlands, Netherlands Antilles, New Zealand, Nicaragua, Niger, Niue, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Puerto Rico, Qatar, Republic of Croatia, Republic of the Congo, Reunion, Romania, Saint Helena, Saint Kitts-Nevis, Saint Lucia, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Senegal, Serbia, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, South Africa, South Korea, Spain, Sri Lanka, Suriname, Svalbard and Jan Mayen, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Turks and Caicos Islands, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U. Serve it with something on top, like sautéed mushrooms or whatever flavorful leftovers you have going.

The dishes are doable for just about every culinary skill level and use few ingredients—many of which are inspired by Lui McKinnon’s Chinese Australian upbringing.A vibrant and original vegetarian cookbook that brings authentic Indian cooking into your own kitchen—vegetarian food will never taste the same again 100 delicious vegetarian Indian recipes from Gordon Ramsay's "Best Restaurant" runner-up Prashad. But I will concede that it does take a bit of mindfulness to make sure that a meat-free meal is satisfying; otherwise, I’ll eat a bowl of creamy pasta for dinner, then wonder why I’m hungry an hour later. A dal can easily anchor a vegetarian meal, and it’s very versatile: thinned a bit it becomes a soup, let it thicken and it’s a stew you can serve over rice or with flatbreads, let it thicken some more and you can shape it into patties and fry it, or turn it into a ‘base’ on which you can place interesting toppings — think strips of roasted red peppers, diced boiled egg tossed with herbs, runny poached egg sprinkled with chili flakes and nestled in a hollow on top of the dal, spiced lamb meatballs, grilled summer squash etc. The end result is a crunchy, refreshing cucumber salad with unexpected zings of chili and a tang from the lemon juice and a rich depth that comes from the toasted cumin and mustard seeds.

She visits Indians from all walks of life and gets their tips and tricks for the best homemade vegetarian dishes.

A registered dietician, Hamshaw offers 100 recipes that contain the right mix of macronutrients (protein, carbohydrates, fat) to feel nourishing. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you. The end result is a soft, deeply flavored dal with bits of crunchy fried shallot and a faint zing from the chilis (most of the heat is cooked out during the simmer, but there’s still a bit left). Just as valuable as the recipes are the supplementary informational spreads, like a guide to brewing herbal infusions, using the freezer to its full potential, making curry paste, assembling sheet-pan dinners, and composing hearty salads. To make your choice a bit easier, take a look at this list of the best vegetarian Indian cookbooks that can add just the right spice to your diet.

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