Vegan Recipes from India

Discover the rich and authentic flavours of Gujarati Indian cuisine, where vegetables, grains, and legumes such as lentils and peas reign supreme in a vast variety of dishes passed down through generations.

Discover the rich and authentic flavours of Gujarati Indian cuisine, where vegetables, grains, and legumes such as lentils and peas reign supreme in a vast variety of dishes passed down through generations.

This mother-daughter collaboration invites you to explore the diverse and flavourful cuisine from the region. Immerse yourself in the rituals, symbols, and knowledge of this culture through family recipes like vegetable pakoras for a snack, biryani for special occasions, or cauliflower shaak and dahl during winter.

Natasha became vegan about ten years ago, and she learned over time how to adapt each recipe to recreate the textures and flavours of her favourite dishes. The authors offer you an authentic introduction to the flavours and dishes of Gujarat and beyond. Indian dishes are often appropriated and distorted in the West, leaving few people with a true appreciation of their diversity and specificities. The information and recipes shared throughout this book will help you to fully enjoy the richness and uniqueness of this cuisine.

In addition to recipes for shaak (vegetable-based dishes), daal (legume-based dishes), rice, flatbreads, condiments, mithai (sweets), and drinks, you’ll find tips throughout the pages specific to each technique and ingredient to help you understand their roles and uses.

With a background in social and cultural anthropology, and coming from a family of Indian migrants, Natasha Tourabi has a particular interest in respecting and preserving the knowledge of minority cultures. Her passionate home-cook mother, Yasmine, has imparted her culinary expertise in preparing authentic, expertly spiced Indian and Gujarati dishes.

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