20 Best Vegetarian Indian Cookbook (2022 Updated)

This is from the author of the Top Ten Bestseller Made in India Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home.

These vegetable-based recipes are proper feel good food, and full of flavour. Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs.

There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners’ Question Time pilau and green beans with cashew nuts and coconut.

And then there are shows toppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion.

To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

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 flavors 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 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 spices called for in the recipes. The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.

Sidebars. Tips. Index. Full-color photos.

Madhur Jaffrey is the queen of curries and the world authority on Indian food, having published over 15 cookbooks on the subject over the last 40 years. Following on from her bestselling cookbook, Curry Easy, Madhur is back with a beautiful new cookbook, Vegetarian Curry Easy.

This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America—and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey’s wonderful book.

Jaffrey was prompted to become a cook by her nostalgia for the tastes of her Delhi childhood, but she learned to cook on her own, in a Western kitchen. So she is particularly skillful at conveying the techniques of Indian cooking, at describing the exact taste and texture of a dish.

The many readers who have discovered her inspiring book over the years have found it deeply rewarding, with recipes for appetizers, soups, vegetables, meats, poultry, fish, chutneys, breads, desserts, even leftovers, all carefully worked out in American measurements and ingredients for American kitchens.

This landmark of cookery makes clear just how extraordinarily subtle, varied, and exciting Indian food can be, and how you can produce authentic dishes in your own kitchen. From formal recipes for parties to the leisurely projects of making dals, pickles, and relishes, this “invitation” to Indian cooking has proved completely irresistible.

In 2006, the James Beard Foundation ushered this book into its Cookbook Hall of Fame.

India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India’s rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India.

They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing.

Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind).

The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).

India: The Cookbook is the only book on Indian food you’ll ever need.

Finally back in print–the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna’s Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products.

All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author’s anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries.

Hailed by Gourmet as “definitive,” and as “a marvelous source for vegetarians” by Bon Appetit, Devi has created the landmark work on the world’s most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna’s Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.

Traditional Indian cuisine comes to your very modern Instant Pot. Discover how simple and delicious traditional Indian cuisine can be. The Indian Instant Pot Cookbook offers fast and easy takes on classic Indian dishes–all designed to be cooked in your electric pressure cooker.

Whether you’re new to Indian food or looking to experiment at home, The Indian Instant Pot Cookbook keeps things simple with limited-ingredient, quick-fix recipes for everything from Basmati Pulao to Chicken Tikka Masala.

Learn how to properly use your Instant Pot, stock up essential spices, substitute ingredients, and more. The Indian Instant Pot Cookbook includes: 50 authentic recipes–Bring a wide array of Indian flavors to your table with Marathi Kadhi (tangy yogurt soup), Murgh Makhani (butter chicken), Masala Chai (spiced tea), and more.

Indian cuisine made easy–This Instant Pot cookbook shows you how to speed up your cooking with simple recipes that don’t sacrifice flavor, plus lists of must-have ingredients and equipment. Expert guidance–Get tips and tricks designed to help you clean, maintain, and get the most out of your electric pressure cooker with this Instant Pot cookbook.

Who needs restaurants? Let the Indian Instant Pot Cookbook show you how to start making delicious curries and more at home.

By the author of the best-selling Vegan Richa’s Indian Kitchen. In her second book, Richa Hingle applies her culinary skills to international comfort foods. She delivers a wealth of flavor-packed “awesome sauces” and mix-and-match ideas to inspire you to create stunning meal combinations.

These unique recipes have amazing depths of flavor, are easy to make, and have allergy-friendly options. Enjoy Richa’s wow factor in sensational curries, comforting casseroles, and the next-generation of plant-based burgers, and more.

Recipes include: One-Pot Peanut Butter Noodles – Green Curry Fried Rice – Crispy Kung Pao Cauliflower – Chickpea Jackfruit Burgers – Alfredo Spinach Pizza – Tiramisu Fudge Bars – Here are chapters devoted to flavor-packed sauces, soups, sandwiches, breakfasts, sweets, and more.

You will also find helpful techniques and mix-and-match ideas that will inspire creativity and provide stunning meal combinations. You will find this book to be indispensable in your kitchen, and the recipes will appeal to both vegans and non-vegans alike.

A vibrant and original vegetarian cookbook that brings authentic Indian cooking into your own kitchen—vegetarian food will never taste the same again100 delicious vegetarian Indian recipes from Gordon Ramsay’s “Best Restaurant” runner-up Prashad.

The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay’s “Best Restaurant” TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.

At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother’s farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavors with her and has been creating and perfecting dishes ever since.

Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world—a launderette was converted first in to a deli and then a restaurant, and Prashad was born.

Now Kaushy shares her cooking secrets—you’ll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it’s cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn, or chaat—the king of street-side India—there’s plenty here for everyone to savor and share.

2017 James Beard Foundation Book Awards Winner: Vegetable Cooking – A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon.

– A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.

– Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.

– Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts.

Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.

The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone.

Today, the issues surrounding a plant-based diet–health, sustainability, and ethics–continue to resonate with more and more Americans, whether or not they’re fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more.

Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.

Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor.

The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.

More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes.

In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate.

Dishes from five continents touch on virtually all the world’s best loved flavors, for a unsurpassed selection of vegetarian fare. More than 650 recipes exemplify Madhur’s unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook.

Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins.

Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature.

She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes.

Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world’s cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.

Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes tolife, whether she’s remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade.

Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur’s global flavorings. This highly readable resource promises to be a valuable addition to any cook’s library, helping everyone make healthful ethnic foods a part of everyday cooking.

“From the Hardcover edition.

Named one of the Best Cookbooks of Spring 2019 by the New York Times, Eater, and Bon App tit”A joy to cook from, and just as much fun to read. ” –Margaux Laskey, the New York TimesA witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking–with accessible and innovative Indian-American recipes Indian food is everyday food This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking–a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor.

Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U. S. while also working as a software programmer–her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js.

The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)–including plenty of simple dinners you can whip up in minutes at the end of a long work day.

Throughout, Priya’s funny and relatable stories–punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)–will bring you up close and personal with the Krishna family and its many quirks.

**THE SUNDAY TIMES BESTSELLER** The ultimate vegetarian and vegan cook book Seventy-five easy one-tin recipes: half vegan, half vegetarian, all delicious. With every meal in this book, you simply pop your ingredients in a tin and let the oven do the work.

From flexitarians to families, this book is for anyone who wants to eat easy veg and plant-based meals using everyday ingredients and store cupboard staples. This winter, why not give greens some love? ‘This book will earn a place in kitchens up and down the country’ Nigella Lawson INDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES IS OUT NOW.

THE SUNDAY TIMES BESTSELLERTransport your loved ones to Bombay this Christmas with the gift of Dishoom’A love letter to Bombay told through food and stories, including their legendary black daal’ Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.

As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You’ll discover the simple joy of early chai and omelette at Kyani and Co.

, of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom’s most treasured corners of an eccentric and charming Bombay.

Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. ‘ This book is a total delight. The photography, the recipes and above all, the stories.

I’ve never read a book that has made me look so longingly at my suitcase’ Nigel Slater.

NEW YORK TIMES BESTSELLERJamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes. – This edition has been adapted for the US market.

It was originally published in the UK under the title Veg. From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food – pure and simple.

– Whether it’s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes. Super-tasty, brilliantly simple, but inventive veg dishes include:· AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt · GREENS MAC ‘N’ CHEESE with leek, broccoli & spinach and a toasted almond topping · VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle · SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese · SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg – With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there’s something tasty for every occasion.

– Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it’ll taste utterly delicious.

It will also leave you feeling full, satisfied and happy – and not missing meat from your plate. “It’s all about celebrating really good, tasty food that just happens to be meat-free. ”.

The cookbook that launched Yotam Ottolenghi as an international food celebrity. A must-have collection of over 120 vegetarian recipes: A vegetarian cookbook from Yotam Ottolenghi, the author of Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

Essential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient. One of the most exciting talents in the cooking world, Yotam Ottolenghi’s food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients.

His approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook, Plenty.

An indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. Mouthwatering recipes include Jerusalem artichokes with manouri and basil oil, caramelized garlic tart, mushroom ragout with poached duck egg, zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame salad, soba noodles with eggplant and mango, quinoa and grilled sourdough salad, chard cakes with sorrel sauce, asparagus mimosa, fava bean burgers, spiced red lentils with cucumber yogurt, farro and roasted pepper salad, sweet corn polenta, pear crostini, and more.

MADE IN INDIA: the top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. **Look out for FRESH INDIA, Meera Sodha’s new cookbook, coming summer 2016** Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day.

Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi).

‘This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home’ Yotam Ottolenghi ‘Wonderful, vibrant. deeply personal food, alive and authentic – the best sort – and, frankly, I want to cook everything in this book’ Nigella Lawson.

bazaarnoun: a market in the Middle East – Bazaar is a colorful, flavourful and satisfying celebration of vegetable dishes, designed tosuit every occasion and every palate. The magic of this cookbook is that you won’t feel like anything is missing, with dishes full of easy-to-achieve flavors and depth that would win over even the most die-hard carnivore.

– Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables.

You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats. Recipes include:Grilled halloumi flatbreads with preserved lemon salsa – Charred tomato & roasted chili soup with herb-fried croutons – Root vegetable bastilla – Grilled tofu salad with peanuts, sweet tamarind & spiced miso dressing – Potato, ricotta & herb dumplings with walnuts & chili butter – Feta, pul biber & oregano macaroni cheese – Courgette, orange & almond cake with sweet orange yogurt frosting.