Vegetables: The Indian Way

Flavour is at the heart of vegetarian cooking in India.

From baby aubergines cooked in nutty masala and crispy onion bhajia 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.

Review

Panjabi has made vegetables the true 'hero 'of every plate' ― House and Lifestyle

About the Author

Camellia Panjabi was born in Mumbai (Bombay) and divides her time between India and London. After graduating in economics from The University of Cambridge she progressed to senior roles in the Indian international hospitality business, becoming the first woman non-family Board Director of a Tata public company in her position for the Indian Hotels Company, operator of Taj hotels.

She was the Marketing Board Director of the Taj Group for over two decades, setting up hotels and restaurants globally as well as the signature Bombay Brasserie, Chutney Mary, Amaya and Masala Zones in the UK, where she also oversees operations at Britain's oldest Indian restaurant, Veeraswamy.

Camellia is the author of 50 Great Curries of India which has sold 2 million copies worldwide. It has been translated into numerous languages and published into many different formats over the course of two decades.