Plant Based India

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This is an absolutely gorgeous book with so many beautiful recipes it’s hard to know where to start when planning your next Indian meal.

Written by an Indian-American internal medicine physician, the recipes presented are rooted in the native Gujarati foods of his youth, adapted from more traditional versions to focus on a balance between vibrant and locally available plant-based ingredients, healthy preparation techniques, flavor and nutrition. The author also provides a handy nutrition chart which cross references important nutrients (for example, protein and the major vitamins) with the recipes providing them.

The book is nicely laid out in sections including: Starters and Light Meals, Snacks, Soups and Salads, Vegetable dishes, Gravy (curry) dishes, Dal (legumes), Rice dishes, Indian flatbreads, Desserts, Drinks, Chutneys and Spice blends. Recipes, as well as section headings, are beautifully illustrated with mouth-watering full-page color photos and brightly engaging drawings.

Recipe Ingredients are straightforward, with dishes featuring tofu, nuts, chickpeas, kidney and other beans and legumes, a host of healthy vegetables including cauliflower, squash, and staples such as rice and yogurt. Along with an assortment of Indian spices (a list of commonly required Indian spices is provided) other ingredients fall into the category of what would typically be found in any well-stocked pantry (a pantry list is also provided).

Some of my favorites I can’t wait to try include:

-Cilantro peanut chutney
-Butternut squash and mushroom biryani
-Citrus, fennel and white bean salad
-Creamy chili pasta
-Chili, cauliflower and tofu

A great big thank you to NetGalley, the publisher and the author for ARC of this book. All thoughts presented are my own.

This book will be published on June 7, 2022.


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