"Indians are alchemists of the vegetarian table," writes Anjum Anand, and her new cookbook merges India's rich culinary traditions with a fresh, modern perspective. Indian Vegetarian Feast should appeal to both vegetarians and omnivores looking for simple, healthy weeknight recipes and beautiful dishes to impress dinner party guests.
• Who wrote it: Anjum Anand
• Who published it: Sterling Epicure
• Number of recipes: 115
• Recipes for right now: Mini beet cakes with radish and yogurt chutney; Broiled paneer and mango salad with ginger dressing; Steamed lentil cakes in sweet, spicy, sour rasam; Mile-high chickpea burgers with Indian purple coleslaw; Sticky caramelized star anise pineapple on crispy pancakes
• Other highlights: Anjum Anand has lived and worked in New York, Los Angeles, New Delhi, and London, so many of her recipes have an international spin. In some cases she infuses Western favorites (French toast, peanut butter pancakes) with Indian flavors, while other recipes are new versions of regional Indian dishes, such as chickpea kebabs made with Greek yogurt and cheddar cheese instead of paneer.
Anand also includes lots of helpful serving suggestions, along with little recipes for accompaniments like chutneys and raitas. The book is particularly strong in appetizers and snacks, and I can't wait to serve them at parties. Meanwhile, I'm adding many of the vegetable and bean dishes to my everyday dinner rotation.
• Who would enjoy this book? Vegetarians and omnivores, health-conscious cooks, Indian food lovers, and people looking to incorporate Indian flavors in new ways
Find the book at your local library, independent bookstore, or Amazon: Indian Vegetarian Feast by Anjum Anand
• Visit the author's website: Anjum Anand
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(Images: Emily Han)