Indian Vegetarian Feast: Fresh, Simple, Healthy Dishes for Today's Family - Hardcover

Anand, Anjum

Hardcover

ISBN 10: 1454908661 ISBN 13: 9781454908661

Publisher: Union Square & Co., 2013

Synopsis

With her genius for flavor, and India's long tradition of vegetarian cooking to draw upon, Anjum Anand has created a vibrant collection of recipes that belongs in every kitchen. She cooks up a feast of healthy, delicious dishes, from Spicy, Crisp Chickpea Pancakes for breakfast to Keralan Coconut Curry, Wild Mushroom Biryani, and the Best Ever Broiled Nan. Everything is mouthwatering and easy to make at home, from the most traditional street foods to Indian-spiced versions of Western favorites, like a veggie-friendly take on shepherd's pie. Whether you're a vegetarian or an omnivore, you'll find a dazzling array of meat-free options.

About this title

About the Author:

Anjum Anan has worked in restaurants in New York, Los Angeles, and New Delhi, but her real passion is delicious and healthy modern Indian home cooking. She has twice hosted the Indian Food Made Easy series on BBC2 and has her own range of Indian sauces called The Spice Tailor. Her previous books include Anjum's New Indian (Wiley), Anjum's Eat Right for Your Body Type (Da Capo Lifelong Books), and I Love Curry (Quadrille Publishing). Anan has homes in both Delhi and Calcutta, but is based in London, where she lives with her husband and two children.

From Booklist:

London-based Anand (Indian Food Made Easy, 2012) explains that by birth she’s a meat and vegan lover but by marriage a strict vegetarian. She eschews the fanaticism often associated with this kind of eating and instead promotes the flavorful and the exotic. Many of her recipes require unusual ingredients, hence there’s a few early pages on stocking a pantry with beans, spices, grains, nuts, and seeds. Every one of her more than 100 dishes, each augmented by at least one color photograph, entices, including beet minicakes with radish and yogurt chutney, smoky spiced eggplants, spiced cottage pie, best-ever Bombay potatoes, and pomegranate soufflés with rose and raspberry cream. For those unfamiliar with Indian cuisine, she prompts and coaxes via sidebars (e.g., on how to prepare an artichoke and how to make paneer, the unsalted, crumbly white Indian cheese) and the recipe prefaces. As an example of her comments in the prefaces, there’s this about delicate korma with cashews and apricots: “This is lovely and creamy but light enough so as not to overpower the vegetables, which stand proud. Korma was created for the Moghul palaces, using the most expensive ingredients of the time: nuts, cream, saffron, and dried fruit. . . . If you don’t have any saffron, leave it out; the sauce will be less aromatic, but still lovely.” --Barbara Jacobs

About this edition

• Publisher: Union Square & Co.
• Publication date: 2013
• ISBN 10: 1454908661
• ISBN 13: 9781454908661
• Binding: Hardcover
• Edition number: 3
• Number of pages: 176