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Comment: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. All pages and the cover are intact, but the dust cover may be missing. Pages may include limited notes and highlighting, but the text is not obscured or unreadable.
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The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes Paperback – October 6, 2009

4.5 out of 5 stars 44 customer reviews

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Editorial Reviews

About the Author

Born in India, Madhu Gadia is a registered dietitian and a certified diabetes educator. She received her Master of Science in Foods and Nutrition from the University of Illinois. She lives in Ames, Iowa, where she works as a clinical dietitian at an outpatient clinic. Madhu also teaches the art of Indian cooking and has appeared on local television, as well as local and national radio.
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Product Details

  • Paperback: 240 pages
  • Publisher: TarcherPerigee; Original edition (October 6, 2009)
  • Language: English
  • ISBN-10: 0399535306
  • ISBN-13: 978-0399535307
  • Product Dimensions: 7.5 x 0.7 x 9.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #669,254 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Since I have Type 2 diabetes and have successfully reversed it by switching first to a lowfat vegetarian diet, and then to a lowfat vegan diet (with even better results), I was thrilled to find a vegan cookbook which highlights my absolute favorite cuisine, the cuisine of India. As I began to read, learn, and cook from the Indian Vegan Kitchen, I realized that I had finally found someone who could explain Indian cooking techniques, ingredients, and recipes in a way that made sense to me as an American. It is clear to me that Madhu Gadia understands the kind of necessary background information and instructions that an ordinary American like me needs in order to transform her own kitchen into a palace of Indian delights. I have made quite a few recipes from the Indian Vegan Kitchen, all with their own distinctive flavors, and all successfully delicious! So far I have made a Kidney Bean dish, Carrots and Turnips, Black-eyed Peas and Potatoes, Zucchini, and Black Gram and Bengal Gram Dahl. I follow her recipes exactly, but have adjusted the ingredients to meet my health needs. Namely, I have reduced the amount of oil and salt. I also reduced the amount of cayenne pepper, since we like spicy, but not really hot food. That said, the recipes themselves have resulted in some very healthy and enjoyable eating at my house, and I can't wait to try the rest of the recipes in this cookbook. Madhu Gadia has included very helpful information on Indian spices, as well as the dals (beans and pulses) used in Indian cooking. She explains the basic techniques of Indian cooking, too. AND she has a website, [...], from which she is able to answer any questions you might have about her recipes or about Indian cooking.Read more ›
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Format: Paperback Verified Purchase
I am so grateful that this book exists since I loooove Indian food and cook vegan only. Some of the recipes are really delicious, particularly the three lentils dish. But, there are a lot of issues with recipes and you need to be careful in using them. Sometimes ingredients will be listed but then when you follow the steps they are never mentioned again. Other times the amount of water required or cooking time seems off. I get the feeling that no one actually tested the recipes out to make sure they work perfectly and include all the necessary details. It's frustrating, but I am still very happy to have the book since it does meet my needs and lets me have tons of Indian vegan recipes all in one book. Also, there's a lot of variety in terms of recipes and North and South Indian food, but I do wish there were more easy to cook "main dishes" or what the author labels daal.
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Format: Paperback Verified Purchase
I have always been on the fence about Indian food - sometimes I like it, sometimes I don't. But I do love how vegetarian-friendly the cuisine is, so I was thrilled to see an all vegan cookbook. I bought it to try to discover new ways to cook staples of mine (like lentils, cauliflower and other veggies) and I certainly did! I've been cooking soups in a new and much tastier way thanks to this book - simmering the beans and sauteeing the seasonings and vegetables in a separate pan, then stirring it in once the beans/lentils are done cooking. It's simple but revolutionary, and has brought a lot more flavor into my cooking. Also, the recipes are so straightforward and simple that I've had no problems substituting a lot of ingredients. I didn't buy all of the traditional spices she says to use, but the results were delicious with whatever I had on hand to throw in. The flatbreads are also great! I am not much of a baker and the onion flatbread is so easy and delicious! A must have for anyone wanting to expand their cooking repertoire and discover delicious new and very healthy flavors.
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Format: Kindle Edition Verified Purchase
It's ridiculous how many Vegetarian Indian cookbooks I have, but this one is among my favorites.

What I appreciated most was the labeling of Gluten Free recipes. I'm eat a gluten free, vegan diet one thing I miss is naan, roti, and puri. She gives alternative breads that are great accompaniments to your dishes.

The recipes are very healthy and some of the best I have ever used. I appreciated all the breakdown and explanations of diet and ingredients.

I haven't been able to find the right rajma recipe and this was a winning combo of ingredients (I did add 1 black cardamom seed and a pinch of black cumin seeds).

Enjoy!
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Format: Paperback
I don't own a cookbook and never buy books, but I took a chance and bought this after finding Madhu Gadia on the web. I was intrigued by her flax-seed roti recipe. So much of Indian cooking is fried and full of fat, so this was appealed to my interest in Indian cooking and healthy eating. I am vegetarian by choice, and vegan once a week!

I already know the basics of Indian cooking, being a 2nd generation Indian, but wish I had this book earlier. It explains all the different spices & beans we use, including Hindi and English equivalents. It was truly so easy to follow, and yet challenging enough for me as a (somewhat) experienced cook. She even includes nutrition information!

So far every recipe I've tried has been satisfying. I've even followed her recipes for items I already knew how to cook, and was happy with the results.

I would recommend this book to others. It really beats doing pointless Google searches for recipes that may or may not be healthy (or taste good!).
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