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Vegan Richa's Indian Kitchen

Vegan Richa's Indian Kitchen 2

Traditional and Creative Recipes for the Home Cook

by Richa Hingle
Publication Date: 19/05/2015
4/5 Rating 2 Reviews
The ultimate plant-based Indian cookbook by the creator of

From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle's collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.

Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You'll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa's mouth-watering desserts, they will likely become your new favorites.

Within these pages you will find recipes to please all the senses, including:

- Mango Curry Tofu
- Whole Roasted Cauliflower in Makhani Gravy
- Baked Lentil Kachori Pastries
- Quick Tamarind-Date Chutney
- Avocado Naan
- Fudgy Cardamom Squares

The recipes have been designed to simplify complex vegan cooking procedures, and Richa's workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes.

The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.

Cookery / food & drink etc
Publication Date:
Vegan Heritage Press, LLC
Country of origin:
United States
Dimensions (mm):
Richa Hingle

Richa Hingle is the award-winning author of the bestselling Vegan Richa's Indian Kitchen.

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Customer Reviews

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  • ore hype about simple cooking -India way

    by on

    Most of the vegetable in India that are considered of nutritious value such as Avocado, bell pepper,beans are vey expensive. only okara, egg plant, or some form of pumkins are reasonable priced. of course, not to mention the high price of fruits that are considered tasty -plums, seedless or sweet grapes. these are just out of bounds for the average man on 'finance budget.' Only bankers with EMI loans facility are trying this. I am having information on customer habits.
    India cuisines is very simple -lentils, dried spices. there is nothing great. Unlike how the scientifically the japanese, taiwanese etc make Tofu or grow crotons or greens for salad, in india there is nothing scientific. No one understands the concept of making suces or seasonings as everything is pickled in oil and put in jar for months eating it as a taste enhancers many indian fans, foodies have got undesired results.
    No one understand much about vegetables, growing spices or garden fresh greens. No garden fresh dressing are available similar to jalapenos, paprika etc that you find across other old countries.
    most popular dishes are in north india: Mughlai roti, tandoori chicken/kebab.

    the Indian Roti bread (made with flour or white flour) is a copy from afghan. and here we dont do a good job of it. Just big talk. I have tried all this in 5 star 7 star hotels from delhi to kerala. so i am saying this with experience. of course the price tag is 5 star.

  • Great Book!

    by on

    Lots of fabulous recipes to try out. The only disappointment was that her mother's "Simple Mung Dal" recipe wasn't included in the book, (even though she has included a picture of it on the page that shows "A typical Indian Thali". :(