Cooking Vegetarian: 2,600+ Recipes
Wild mushroom stew in coconut sauce — khumbi ki tarkari — sears shiitake and mixed mushrooms with mustard seeds, curry leaves, and shallots, then simmers them in a gently spiced coconut sauce. It's restaurant-caliber and on the table in 30 minutes. Step into a...
Kurkuri bhindi — crispy okra fries dusted with chickpea flour, chili, and chaat masala — converts even the okra-averse. The trick is okra so dry it fries instead of steaming. If you've ever been hesitant about cooking okra because of its dreaded slimy texture, this...
Namakpara, those crispy and savory diamond crackers scented with ajwain, is the tea-time snack I always keep in a jar. Flour and fine semolina come together into a stiff dough that fries into the most satisfying snap. Picture this: a cozy evening, your favorite show...
Crispy chili-ginger potatoes fry matchstick-cut potatoes until the edges shatter, then toss them with garlic, ginger, toasted sesame seeds, and a crumbled hot dried chili. A splash of lemon and a pinch of sugar at the end keep everything in balance. There's nothing...
Batata vada — spiced potato ball fritters — is Mumbai street food at its friendliest: gingery mashed potatoes with mustard seeds, green chili, and cilantro, fried until the outside snaps. One bite and you'll understand the queue. Close your eyes and imagine the...
Crispy spinach fritters — palak pakora — fold chopped spinach into a fluffy chickpea-flour batter laced with roasted cumin and kalonji. They fry in minutes and vanish even faster. Craving a snack that's irresistibly crispy on the outside, tender on the inside, and...
Classic onion bhaji — thin-sliced onions tangled in a chickpea-flour batter with ginger, cilantro, and green chili — fries into crisp golden nests in 25 minutes. Rainy-day food doesn't get better than this. If you've ever been to an Indian restaurant in the UK,...
Cabbage vepadu turns humble cabbage into crispy Andhra cabbage fritters: shreds bound in chickpea flour with raw peanuts and curry leaves, deep-fried until the edges turn into golden lace. This is the dish that converts sworn cabbage skeptics. My travels once took me...
Spectacular spicy fried paneer lives up to its name: slabs of fresh Indian cheese coated in rice flour and chickpea flour, shallow-fried until the edges crackle. Chaat masala on top makes each piece taste like the best street stall you know. On a memorable trip to...
Creamy Indian cauliflower soup — gobi ka soup — softens cauliflower and potato together with cumin, fennel, and turmeric until everything turns golden and gentle. A green chili and fresh ginger keep it from being too well-behaved. Some recipes are more than just food;...
Thick & velvety tomato rasam soup takes a South Indian classic and makes it spoon-coating: toovar dal, chickpea flour, and tomato puree do the thickening while tamarind and rasam powder bring the characteristic tang. If you've ever traveled through South India,...
Masoor dal and courgette soup — red lentils and zucchini, if you're browsing both cookbooks — gets a cooling swirl of cilantro-yogurt sauce. The potato cooks right into the lentils, making the texture silky without any blending. There's nothing quite like a bowl...