{"id":3855,"date":"2008-08-18T13:37:46","date_gmt":"2008-08-18T12:37:46","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3855"},"modified":"2018-02-24T16:42:32","modified_gmt":"2018-02-24T16:42:32","slug":"indias-vegetarian-cooking","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/indias-vegetarian-cooking\/","title":{"rendered":"India\u2019s Vegetarian Cooking by Monisha Bharadwaj – review"},"content":{"rendered":"

\"Indias How does this woman do it? Monisha Bharadwaj presents us with the most gorgeous books, each one more sumptuous than the last. The photography of India by Jenner Zimmermann is stunning and the food photography by Will Heap is almost edible.<\/span><\/p>\n

India\u2019s Vegetarian Cooking is a regional guide to some of the most traditional and delectable recipes from every corner of the subcontinent. You will recognise some of them that have become popular restaurant fare but there are many more that will be new to most of us. There are, in fact, over 130 dishes which typify so much that is fine about Indian vegetarian cuisine.<\/p>\n

India\u2019s Vegetarian Cooking isn\u2019t just a cookbook but it is liberally laced with Monisha\u2019s poetic prose which will add so much to your understanding of the religious context, historic evolution and ayurvedic perspective of food in India. The author has been lucky in her choice of parents who encouraged their young daughter to try new foods and to appreciate them in their unique regional setting.<\/p>\n

Monisha Bharadwaj writes with passion and evident pride about her love of all things culinary: \u201c… my love of food and cooking developed. It was almost like a bud opening into a flower, the myriad taste sensations gradually becoming more and more distinct as I grew up.\u201d Not only is this lady a fabulous cook but her writing is rich, colourful and evocative…. I think she models herself on me!<\/p>\n

You\u2019ll want to know a bit more about the food and I can tell you it\u2019s scrumptious. Whilst not being a fully certified vegetarian, I don\u2019t eat much meat and seldom eat red meat. These recipes would, however, entice even the most committed meat-eater with their flavourful ingredients and comforting textures. Each one is easy to follow and not expensive to produce.<\/p>\n

I am a big fan of lentils of all types and Tangy Lentils with Crisp Bread (Dal Pakwan) is exceptional. But one of my all time favourites is Potato and Garlic Balls Encased in Batter (Batata Vada). It\u2019s typical Mumbai street food with a lovely crisp outside and a soft tasty interior. There are so many recipes here that deserve a mention…well, probably 130 of them!<\/p>\n

India\u2019s Vegetarian Cooking is a \u201cmust have\u201d for any lover of India and her food but also for the discerning collector of cookbooks. This is a classy book from a classy writer.<\/p>\n

India\u2019s Vegetarian Cooking
\nAuthor: Monisha Bharadwaj <\/cite>
\nPublished by: Kyle Cathie
\nPrice: \u00a314.99
\nISBN 978-1-85626-792-2<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

Read reviews of other books by Monisha Bharadwaj here<\/a><\/strong><\/p>\n

 <\/p>\n

Read reviews of more Indian cookbooks here<\/strong><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

How does this woman do it? Monisha Bharadwaj presents us with the most gorgeous books, each one more sumptuous than the last. The photography of India by Jenner Zimmermann is […]<\/p>\n","protected":false},"author":2,"featured_media":24081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[58,1347,73,1344,197],"class_list":["post-3855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-curry","tag-indias-vegetarian-cooking","tag-indian","tag-monisha-bharadwaj","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=3855"}],"version-history":[{"count":8,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3855\/revisions"}],"predecessor-version":[{"id":26191,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3855\/revisions\/26191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24081"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=3855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=3855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=3855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}