Gujarati cuisine is traditionally boiled, baked, steamed, or
stir-fried - creating light and healthy meals that are still packed
with flavour. This cookbook explores authentic cuisine from the
west coast of India - with recipes adopting the region's explosive
combination of sweet, spicy, and sour flavours. Unlike the heavier
curries and deep-fried foods that we often associate with Indian
cuisine, From Gujarat With Love offers a new insight on cooking
appropriate for vegans, vegetarians, and anyone who wants to create
meat-free meals. Featuring easy recipes for classic small plates,
popular street food, and everything in between - from bite-sized
appetisers and filling dals to classic curries, decadent desserts,
and refreshing beverages. Vina Patel has made her recipes
accessible for home-cooks everywhere, including prep and cook
times, and any relevant dietary requirements for each recipe.
Chapter outline: Introduction (includes an intro to Gujarati
Cooking, Cooking Techniques, Essential Ingredients and Basic
Recipes) Chutneys and other condiments, Salads and Raitas,
Appetizers, Dals and Soups, Curries, Breads, Rice and Khichdi,
Drinks and Desserts. Recipes include Spicy Pea Croquettes, Curry
Cashew Masala, Smoky Aubergine Curry, Green Chickpea Salad, Spinach
Chaat, Thin Layered Roti and Kheer with Cherries. World-renowned
food photographer Jonathan Lovekin photographs the vibrant and
colourful dishes, and there are atmospheric photographs of Gujarat
throughout. This book transports the reader to the site of these
dishes - with compelling stories from Gujarat coupled with
delicious plant-based recipes from the region.
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