The Indian Vegetarian Cookbook

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On the other hand, seafood is quite common near coasts and rivers, and you can find lamb and poultry throughout the country. (Plenty of people also aren't strictly religious and eat pork and beef, too.) Many Indian vegetarian dishes are also vegan, though dairy is a staple in some areas.

Ruksana Hussain has spent more than 20 years as a food and travel writer. Born in India, she's lived everywhere from Oman to Atlanta and is now based in Los Angeles.

The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes

If you could only have one cookbook, this is the one I would choose. It's easily my favorite, and without a doubt the definitive resource on Indian food for vegetarians. Since I am a vegetarian, I don't miss the meat dishes, but even before I gave up meat I loved the breadth of cuisine covered in this weighty tome. Dry fruits laddu: Dry fruits laddu is healthy and wholesome Indian-style energy balls made using assorted nuts, raisins, and dates. They are very easy to make and are refined sugar-free. Vegetarian Thali 7 Lemon rice: Tangy, spicy, and flavorful, this South Indian lemon rice is very easy to make. As the name suggests, the main flavor of this dish is lemon juice.

On top of all that, this cookbook offers detailed insights about different spices you can use in your vegetarian diet. Prashad: Indian Vegetarian Cooking Roasted broccoli with garlic: Simple and healthy dish can be made with just 3 ingredients in under 15 minutes.Kachumber salad: Kachumber or cachumber is a simple everyday Indian-style summer salad made with cucumber, tomatoes, and red onion. It is usually served as a side with Indian meals and is also great for summer parties and barbecues. Radish sambar: Sambar is a South Indian-style stew made using lentils and vegetables. It is made using a unique blend of spices called sambhar powder. I had lived in Hyderabad [in Telangana] as a teenager, and discovering Hyderabadi Muslim food, from biryani to shikampuri kebabs (ground mutton kebabs stuffed with minced onion and cilantro) was one of the most thrilling parts of my teen years. So Latif’s book was a godsend, allowing me finally to cook the foods I had loved as a 16-year old," says Marathé, who is now the Senior Books Editor for America's Test Kitchen and runs catering company Un-Curry.

Sona masoori rice: Sona masoori is an Indian variety of medium-grain rice that is popular in South India. This variety of rice is unpolished, easy to digest, and has lesser starch. Jeera rice: Jeera rice is a one-pot rice dish made with Basmati rice and flavored with cumin seeds. When made in an Instant Pot, it is ready in 10 minutes, with less than a minute of hands-on time and no prep time. It would be great to start your day with the spicy tofu scramble, get some quinoa patties at lunchtime, and round off the day with the Goan tempeh curry. If you have a sweet tooth, the fudgy coconut balls are a perfect treat, while the exotic taste of the saffron cream popsicle will give you a truly Indian vegetarian experience.Preeti Waas is the owner of Cheeni Indian Food Emporium in Raleigh, North Carolina. She was also named a 2023 James Beard Award semifinalist for Best Chef: Southeast. Most of the items you need for the recipes in the books above are available at any American supermarket, but you might need to search a little harder for a few things. Many cities have stores that specialize in Indian products and ingredients, and some Indian restaurants also sell pantry items—that's the first place you should look. I absolutely love serving lunch or dinner to my family in the form of a thali. Here are some Indian vegetarian thali ideas for your inspiration. My typical thali is a combination of dal, vegetables/meat, rice, roti, salad, raita, and dessert. I think it's a beautiful way of presenting my day-to-day cooking.

Manali has mastered the art of Indian cooking, making it easy for her readers to cook fresh, delicious homemade Indian food. This is a cookbook you’ll want to have on your shelf!” ―Sapana Chandra creator of Real + Vibrant I received "Lord Krishna's Cuisine" as a gift, the year after it was published. I was just learning to cook seriously, and this book became my guide.

Last Bite in Mumbai

Kalakand: This Indian-style fudge is made using milk, paneer, and sugar as the main ingredients. Vegetarian Thali 11 Additionally, the book is full of exacting, step-by-step instructions, illustrated with clear line drawings. Thanks to these fine instructions, I have fearlessly and successfully made all kinds of things (for example ghee) from scratch that I might otherwise have been intimidated to try. Kaumudi Marathé, who wrote "The Essential Marathi Cookbook," says this other tome from the same series is one of her favorites. It focuses on the food of Andhra Pradesh and Telangana, neighboring states in southeastern India. Seafood and spicy flavors are common, and the region is also home to a sizable Muslim community that's the source of many lamb recipes (and may have invented the famed rich dish biryani).