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Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook Paperback – May 19, 2015
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Indian Spice Meets American Speed in 'Vegan Richa's Indian Kitchen' -- Huffington Post.
There are no shortage of Indian cookbooks published, but this one bests them all. There is so much more to Indian food than Butter Chicken. Choose your own flavor explosion! The photos in the book are stunning. The recipes are weeknight friendly. -- T.O.F.U. Magazine.
Exotic and richly developed, Richa's plant-based, spiced Indian recipes are neither too complicated nor made with ingredients too obscure to find, to make them unapproachable for the home cook. Complex flavors and textures, hallmarks of Indian cuisine, are the big draw to the 150 recipes in this book, but so, is the photography. -- Bluffton Today.
Once in a while, a food blogger comes along who goes the extra mile or 70. Richa combines a respect for tradition with a modern cook's pragmatism and in doing so, many recipes trade painstaking effort and hours in the kitchen for much more convenience without sacrificing the most important detail: fantastic food. -- Marla Rose, Vegan Street.
I love this cookbook because it displays an array of whole, plant-based foods that are truly nutritious, combining grains and legumes with a wide variety of vegetables, while offering ridiculously delicious dishes with aromas that will totally keep you hooked. Each recipe indicates whether it is, or could be made soy-free, gluten-free, and nut-free - and that includes the breads! -- The Vegan Woman.
From the Author
You may already love Indian food. Now imagine being able to cook your favorite recipes in your own kitchen. From delicious Dals to restaurant-style sauces, flat breads, savory breakfasts, snacks, and much more. How about some unique Indian desserts? Who would have thought you could one day enjoy dairy-free rasmalai, sandesh, or gulab jamun? Now you can. This book is a collection of 150 recipes inspired by Indian regional cuisines, culture, local foods, and proven cooking methods distributed over various chapters. Whether you want to add a bit of Indian flavor to your cooking, try some new spices, or add more protein using legumes and lentils to everyday meals, this book has got it covered.
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Top customer reviews
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I received the book a week ago. Here are the recipes I've tried so far: Spicy South Indian Tofu Scramble, Street Style Tempeh Wraps, Mint Cilantro Chile Chutney, Mashed Potato Fritters (baked), Dad's Favorite Cauliflower Potatoes, Tofu in Spinach Curry, and South Indian Chickpea Eggplant Stew. Every recipe was amazing and my husband and I were so impressed with how well the Mashed Potato Fritters turned out. The book is perfect in every way. The recipes are clear, concise, and well organized. The photographs are appetizing and inspiring. Richa gives preparation choices, always allowing you to make recipes low fat and healthy. The flavors are just fabulous. I've owned other vegetarian Indian cookbooks before, but have usually found that the recipes are excessively complicated or just too high fat. I did visit a local Indian grocery store and stock up on recommended spices and ingredients, a small investment that has already paid great dividends! These foods are even better than Indian restaurant foods because they are not heavy, loaded with greasy coconut milk, or fried.
My only problem with this book is that I have to force myself to use my other cookbooks sometimes.
Update: I have had this book for many months now and I've come to the conclusion that this book needs it's own category: cooking magic! The recipes are superb. I have not been disappointed in anything that I have made. An added bonus is that my house smells heavenly whenever I make any of these recipes. Recommended without hesitation.
I really appreciated the time estimates given, the clarity of the instructions, the presence of great GF, soy-free and nut-free modifications, and the delicious end result. I think a lot of vegan authors feature a few "Indian" dishes, but these are authentic, and give a great sense of the scope and diversity of the cuisine and an access to making those wonderful dishes at home.
Another thing I love about this book, as a vegan, is that Richa has always supported animal protection causes in the US and India, and I was so happy that part of the proceeds of this book are going to those causes as well. I really appreciate her compassion and her dedication not just to the flavors of the food, but also to helping animals.
Not only is Richa a culinary force to be reckoned with, she's become quite the talented food stylist and photographer, as well. If the gorgeous full-color photos in this book don't make you want to run to the kitchen and start cooking, I don't know what will. The biggest dilemma for me was that I wanted to make ALL the dishes immediately. I still can't look at any of the photos in this book without salivating.
In addition to all the mouthwatering recipes for breakfast, small snacks, side dishes, dals, one-pot meals, mains dishes, desserts, and flatbreads, you'll find recipes for making your own chutneys and spice blends, as well as resources for buying ingredients online and in brick-and-mortar stores. There's also an exploration into the many cuisines of India, and as an added bonus, recipes are indexed by region. (Just in case you want to create an authentic Punjabi or Kashmiri meal.) If you love Indian food and have been yearning for scrumptious vegan versions of classical Indian dishes (all made without a hint of ghee, heavy cream, or paneer), you are going to love this book! And if you've been wondering whether or not you can recreate authentic vegan Indian dishes, you'll joyfully discover that with the no-fail recipes in Vegan Richa's Indian Kitchen, you'll soon be swooning over the dishes you make in your own vegan Indian kitchen.