Vegetables
The Indian Way
- Publisher's listprice GBP 40.00
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20 244 Ft (19 280 Ft + 5% VAT)
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- Discounted price 17 207 Ft (16 388 Ft + 5% VAT)
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20 244 Ft
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Michael Joseph
- Date of Publication 28 August 2025
- ISBN 9780241552131
- Binding Hardback
- No. of pages pages
- Size 252x192x40 mm
- Weight 750 g
- Language English 700
Categories
Long description:
A DEFINITIVE COLLECTION OF INDIA'S MOST DELICIOUS AND AUTHENTIC VEGETABLE DISHES
'Glorious regional recipes ... hugely inspiring.' Claudia Roden
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Flavour is at the heart of vegetarian cooking in India. From baby aubergines cooked in nutty masala and crispy onion bhajias served with piping hot chai, to smoky jalfrezi paneer and home-style black dal, this compendium of a cookbook shows how to cook the real Indian meals eaten at home, at celebrations, in restaurants and from street stalls.
Written and compiled by Camellia Panjabi MBE, bestselling author, entrepreneur and restaurateur, this is a beautiful must-have book that anyone who loves to cook and eat Indian food will need on their shelf.
Arranged by vegetable type, over 120 achievable recipes and stunning bespoke photography elevate and celebrate each ingredient, taking readers to parts of India they'll never have experienced before. Accompanied by fascinating notes on culinary history, vital nutritional information, and invaluable guidance on methods, equipment and ? of course ? spices, this is a definitive guide for cooks throughout the world.
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'The recipes literally jump out at you, enticing you directly to India ... a marvelous and easy book to follow ? definitely worth a space in your own kitchen.' Tom Aikens
'Glorious regional recipes from a country with an ancient vegetarian culture and traditional use of spices ... hugely inspiring - and the information behind the ingredients is fascinating.' Claudia Roden
