Radish sambar: Sambar is a South Indian-style stew made using lentils and vegetables. It is made using a unique blend of spices called sambhar powder.

Kaumudi Marathé, who wrote "The Essential Marathi Cookbook," says this other tome from the same series is one of her favorites. It focuses on the food of Andhra Pradesh and Telangana, neighboring states in southeastern India. Seafood and spicy flavors are common, and the region is also home to a sizable Muslim community that's the source of many lamb recipes (and may have invented the famed rich dish biryani). Among the best vegetarian Indian cookbooks, “Saffron Soul” by Mira Manek should be on top of your list. The lovely introduction traces the Manek family journey from India to London and gives the entire cookbook a special personal touch. I received a copy as a gift when a naturopath insisted I had a gluten sensitivity - I didn't, but there was a few months where bread was off the menu, and it was all the Vaisnava festival flatbread recipes (they don't use wheat then) that my friend thought would be helpful. By the time I had made all the flatbread recipes I was completely in love with the clear, direct instructions, and the commentary on everything from temple cooking to pomegranates. It's the only book I've ever seen with a recipe for curry of young, tender loofah squashes - which works equally well for zucchini if you don't happen to have loofahs on hand.

Cabbage palya: Cabbage Palya is a simple Karnataka-style cabbage stir fry or preparation that is served as a side dish. It goes well with both rice and roti.

Rajma masala: Rajma masala, also called rajma, is a simple and flavorful curry made with red kidney beans. The base of this curry is made with onion, tomatoes, ginger, garlic, and spices. I absolutely love serving lunch or dinner to my family in the form of a thali. Here are some Indian vegetarian thali ideas for your inspiration. My typical thali is a combination of dal, vegetables/meat, rice, roti, salad, raita, and dessert. I think it's a beautiful way of presenting my day-to-day cooking.

The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes

Mango kulfi: Mango kulfi is rich and creamy Indian-style mango ice cream. Made using mango puree, evaporated milk, and condensed milk, and flavored with cardamom, this kulfi is the best summer dessert. Vegetarian Thali 2 Bombay potatoes: Crispy from the outside, and soft inside, these Bombay potatoes are so delicious and bursting with flavors. They are so easy to make and are ready in under 30 minutes. This book would not have been possible without the support of my family, friends and my readers. I am eternally grateful to each one of you for being a part of this journey. I am also very thankful to my publishers who trusted me completely with this book. Jeera rice: Jeera rice is a one-pot rice dish made with Basmati rice and flavored with cumin seeds. When made in an Instant Pot, it is ready in 10 minutes, with less than a minute of hands-on time and no prep time.

One of those kids, Priya, grew up to be a food reporter for The New York Times, and this book is her love letter to her mom's cooking. The recipes incorporate a lot of traditional Indian spices and techniques but often go in unexpected and creative directions. Whole-wheat flatbread roti is the basis for pizza as well as "roli poli" roll-ups that use up leftovers. The classic saag paneer gets a twist, with feta in place of the conventional Indian fresh cheese, though there's also a matar paneer recipe that's more fully traditional.However, the introduction is not the only personal touch this cookbook has to offer. Mira Manek provides a unique set of recipes that feature her own take on traditional Indian staples. Each recipe is a vegetarian interpretation of the classics that have been passed down from one generation to another. Some, but not all of it. Indian cuisine has a reputation for being vegetarian-friendly, and in fact, almost 40 percent of Indians consider themselves vegetarian, according to a 2021 survey. This is partly religious: Hinduism considers the cow to be sacred and doesn't allow eating beef, and it's the religion of four in five Indians. (There's also a significant Muslim minority that doesn't eat pork.) Lentils, beans, grains, and veggies are a big part of many regions' foods, with meat fairly easy to leave out or replace. Additionally, the book is full of exacting, step-by-step instructions, illustrated with clear line drawings. Thanks to these fine instructions, I have fearlessly and successfully made all kinds of things (for example ghee) from scratch that I might otherwise have been intimidated to try. If you could only have one cookbook, this is the one I would choose. It's easily my favorite, and without a doubt the definitive resource on Indian food for vegetarians. Since I am a vegetarian, I don't miss the meat dishes, but even before I gave up meat I loved the breadth of cuisine covered in this weighty tome. Almond halwa: Badam halwa or almond halwa is a rich and decadent dessert made with almonds, milk, and sugar. Vegetarian Thali 9