FROM THE BESTSELLING AUTHOR OF EAST AND MADE IN INDIAbr>br>Guardian columnist Meera Sodha reveals a whole new side of Indian food that''s fresh, delicious, meat-free and quick to make at home.br>________________________________br>br>Guardian columnist Meera Sodha reveals a whole new side of Indian food that''s fresh, delicious, meat-free and quick to make at home. br>br>This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients.br>br>Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including: br>br>- MUSHROOM AND WALNUT SAMOSASbr>- OVEN-BAKED ONION BHAJISbr>- STICKY MANGO PANEER SKEWERSbr>- SALTED PEANUT AND JAGGERY KULFIbr>br>Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime. br>br>All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike.br>________________________________br>br>''The tastiest, liveliest, spice-infused fare this side of the Sabamarti river'' Guardianbr>br>''Terrific, flaunting how rich and resourceful vegetarian cooking can be'' Sunday Times>
Il n'y a pas encore de discussion sur ce livre
Soyez le premier à en lancer une !
Des ouvrages pour les adultes et les plus jeunes, qui aident à découvrir et comprendre la culture sourde
Avec la collection "La BD en classe", le Syndicat national de l’édition propose des supports pédagogiques autour de thématiques précises
Découvrez les auteurs, autrices et libraires qui accompagneront le président du jury Jean-Christophe Rufin !
Une plume vive, des héros imparfaits et une jolie critique de notre société
