Logo

This book presents the best of vegetarian cuisines of India. It is divided into six sections Gujarati, Maharashtrian, North Indian, South Indian, Rajasthani and the Best of the Rest section. Recipes in each section have been judiciously chosen to give you a real and authentic taste of India.

The methodology used in the book is simple and accurate and the authors stresses the use of fresh and the right ingredients. The book has some popular recipes and some unusual ones. It also contains favourite recipes from the homes, restaurants and some traditional recipes from rural India.

The Gujarati section has recipes from Handvo to Methi Dhokla to the traditional Fada ni Khichadi to Trirangi Bhat to Mango Parfait to Badam Katli.

The Maharashtrian section has recipes ranging from Pitla and Bhakri to Bharli Vangi and from Thali Peeth to the traditional Puran Poli.

The North India section has the popular Punjabi Chole, to the not so common Moghlai Vegetable Barbecue. From traditional Palak Paneer to the ubiquitous Sarson Ka Saag and from Phirni to Navaratna Rabri.

The South India section has everybody's hot favourites-steamed Idlis, Dosas, to Masala Dosa Dumpling to Bisi Bela Huliyanna and many more.

The Rajasthani section ranges from the conventional Dal Bati to the sweet and luscious Malpua.

The last section is the Best of the Rest section which has an amalgamation of innovative recipes like the Spinach Sev Puri, Aloo Papdi Chaat, to drink like Lemon Snow Mist and Sitaphal Basoondi.