Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul

by Rohit Ghai

Overview

Vegetarian and Vegan Indian Recipes from a Michelin-starred chef
 
With food inspired by India's incredibly rich and varied food scene, Rohit Ghai has gained a reputation for colorful, flavor-rich curries that showcase both classic and lesser-known Indian flavors. Tarkari, meaning 'vegetable' in Urdu, is Rohit's first book and also celebrates this diverse heritage - but on a more personal note.
 
Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar Cauliflower, to big, bold curries such as Jackfruit Masala and Lotus Root Kofta, as well as breads, rice, dips and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home.
 
'Rohit Ghai's backstory is the stuff of culinary legend.' - GQ

Product Details

ISBN-13:	9780857839329
Publisher:	Octopus Books
Publication date:	11/09/2021
Pages:	208
Product dimensions:	8.10(w) x 10.00(h) x 1.00(d)

About the Author

Rohit Ghai's love affair with food began in his mother's kitchen, in his native Punjab, India. He went on to study Indian cuisine at the Institute of Hotel Management in New Delhi, before perfecting his craft at esteemed hotel groups across the country. After moving to the UK, Rohit worked in and headed kitchens at some of London's leading Indian restaurants including Benares, Trishna, Gymkhana, Hoppers and most recently Jamavar and Bombay Bustle. Rohit is the first Indian chef to have won a Michelin star - for Jamavar within ten months of the restaurant's opening. In 2018, he and Abhishake Sangwan (formerly Gymkhana and Jamavar) launched their first solo London restaurant, Kutir.

Editorial Reviews

The Punjabi chef behind some of London's best Indian restaurants (like the new Manthan, in Mayfair) proves that Indian cooking doesn't have to be synonymous with lengthy, complicated recipes. The flavorful vegetarian and vegan dishes — tarkari means "vegetable" in Urdu — come together quickly and offer seasonal adaptability”—Travel + Leisure

From the Publisher

09/01/2021

In this fresh vegan/vegetarian cookbook, Michelin-starred London chef Ghai combines the nouvelle cuisine of his restaurant Kutir with the Punjabi home-cooking he grew up eating, adapted into accessible recipes that focus on balance, texture, color, and consistency. There are sections for breakfasts and snacks, curries, sharing plates, dals and side dishes, rices and breads, chutneys and dips, and desserts, as well as Ghai's "feasting menus," a guide to essential Indian spices, and a glossary. Ghai urges cooks to read all the directions first and pick the best ingredients available to them. (Depending on the reader's location, some ingredients will be difficult to find, but many can be purchased online.) Measurements are listed only in grams, so readers may need to make conversions or use a kitchen scale. Vivid photographs of each recipe will help guide home cooks along the way. VERDICT Ghai makes Indian cuisine easy for readers who are vegan or vegetarian or simply looking to incorporate more plant-based dishes into their routine.—Gricel Dominguez, Florida International Univ. Lib., Miami

Library Journal