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Spicy Ground Beef with Peas and Chiles / Kheema Mutter 182.Cashew Chicken with a Cilantro Sauce / Dhani Murghi 155.Breast of Chicken in an Onion Turmeric Sauce / Pyaaz Murghi 153.Roasted Cashew Chicken with a Fenugreek Sauce / Kaaju Methi Murghi 124.Honestly, there's so much of the book I havent even tried yet, but some that I know I've tried and loved: You know, in case you needed another book! )
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Everything else seems to to be completely vegetarian. There's also a multi-page guide to spices (flavor/how to use/passable substitutes), a brief guide to lentils, and a few pages of a guide on pairing wine to Indian food.Īs for accessibility as a vegetarian, this book has 4 non-vegetarian recipes, conveniently tucked away in a chapter called One Chicken and Three Fish Recipes. Otherwise, similar models can also be found in Priya's book, Indian-ish: for chhonk/tadka (pg 32), an overgeneralized guide to the Indian food in the book (pg 37 - which is what I had been hoping to find online in the first place!), and a beginner's guide to making dal (pg 150). Those images come from Bon Appetit (from when Priya Krishna was still writing for them) - as far as I can tell, there is only one more I didn't link to in my earlier comment, for chai: You're welcome - I'm delighted to hear you got both books!!! Can confirm later if you want (need to go back to work now!) If I remember correctly, while it's not vegetarian, it does have very little meat in it.
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She has a couple similar diagrams in her book that I wish I could send to you that would be useful for thinking through how to pull your own food together - her book reflects much of her mother's cooking, heavily influenced by their own cultural/local context much like Sodha's (in this case, American/Texas), and is again an excellent selection with some useful context, definitely not a textbook. There's also this diagram for Instant Pot dal: īoth of which come from the work of Priya Krishna (author of Indian-ish). I would fully advocate getting both of them! ) Neither of these books is going to be a course on Indian cooking, persay, but 660 Curries will be the better for your expressed interest. The legume, paneer, and vegetable curries chapters take up 362 pages alone, so there will be plenty you can eat! There are some of Iyer's own recipes sprinkled throughout, as well as a 40 page chapter on contemporary curries ( ".traditional Indian spices and herbs in western-style recipes." ), but most of the recipes seem to have mention of historical or traditional context. Out of around 750 pages of recipes, there is maybe 150 pages of chapters you would probably completely skip as a vegetarian, and another 150 of chapters that will be a mix of veg-friendly vs not (eg appetizers, contemporary, biryanis). Most of the chapters - especially Spice blends and pastes and Legume curries - start off with several pages of intro info, and listed throughout the book is all sorts of tips and cultural context. Raghavan Iyer's 660 Curries is going to be more of a comprehensive look at India's foods (although I'm sure not 100%!). Her recipe headnote for Brussels sprouts thoran says "This is Kerala, via wintry England, on a plate" and that really exemplifies the blending of her cultural/local impacts throughout the book. She does pull in flavors/recipes from other parts of Indian (Kerala, West Bengal, etc) and Sri Lanka. There are some tidbits on how she thinks through the meals, and on the traditional approach to food (eg from her intro "In Gujarati hands this has been transformed into a variety of dishes This is the Gujarati way: creative, fresh, and always vegetable first.") but it's not as comprehensive as what it sounds like you want. Her focus on the Indian aspect of the food is heavily Gujarati (as is her family), and there's all sorts of influence from her life in England, especially growing up in a small farming village with all sorts of local fresh produce. Meera Sodha's Fresh India is excellent and fully vegetarian friendly. While not fully vegetarian, it is simply more comprehensive as well as more traditional (for the most part). If you want to learn more about the traditional approach, then I would definitely recommend 660 Curries.
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