Namely, Kaushy Patel came to England in the 60’s and she carried the recipes that were passed down from her grandmother. The award-winning author Madhur Jaffrey takes you on a cultural journey and invokes scenes, sights, and smells as you flip the pages. The duo also explain how to get maximum flavour from food, looking at how different methods, flavour pairings and produce can elevate your cooking. Prashad is a vegetarian Indian restaurant in Bradford that got to the finals of the 2010 TV show (Gordon) Ramsay’s Best Restaurant.

Healthy Indian Vegetarian is a celebration of Indian food at its best; fresh, vibrant and supremely moreish. Another great thing about this book is that it can be a useful tool for combating type 2 diabetes with plant-based cuisine. Each recipe’s introduction also includes some suggestions about other dishes to serve alongside it to turn it into a full meal — add a chutney or flatbread, or serve it over rice, or serve it next to a cauliflower dish or with a dal, etc. Spicy cauliflower enchiladas, bright green veggie pozole, savory carrot soufflé, a sweet tomatillo tart—I’ve got my year cut out for me. The Jackfruit Masala curry and any of the chickpea-based ideas have made it onto our weekly dinner rotation.All recipes in the book are triple-tested by the BBC Good Food team so you know they’ll work every time.

Madhur Jaffrey’s “Everyday Carrots and Peas” involves heating some cumin in oil in a skillet, adding the carrots and peas, then after a brief stir fry adding ground coriander, turmeric, chili powder, and salt, then cook till tender. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way.It’s true that I’ve been publicly critical of the humble salad in my time, triggered by too many sub-par bowls of flaccid leaves and flavorless tomatoes.

There isn’t a recipe I haven’t bookmarked: pistachio and ricotta dumplings with peas and herbs; black sesame noodle bowls; miso-roasted squash and potatoes with kale; yellow split pea soup with green olives; chard, lentil, and bay leaf gratin; velvety squash broth with miso and soba. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. From midweek meal planning to weekend feasting, you’re sure to find a cookbook on this list that will help you on your path to vegetarian eating.

I used a jar of tomato puree instead of chopped fresh tomatoes because tomatoes were out of season and it worked fine.