Lands of the Curry Leaf
A Vegetarian Food Journey From Sri Lanka To Nepal
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- $23.99
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- $23.99
Publisher Description
A culture of food and friendship flows through my veins. This is the culture of the subcontinent, where a curry leaf tree grows in the garden of just about every home.'
Acclaimed chef, author and TV presenter Peter Kuruvita shares over 100 vegetarian and vegan recipes that take us on a culinary journey of discovery through the subcontinent - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and his home country of Sri Lanka. All the dishes in this deeply personal collection, spiced with the flavours of Peter's life and travels, reflect the diversity of the regions, their legendary hospitality, their energy and excitement, extraordinary landscapes and rich history.
Peter explores a goldmine of plant-based flavours in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen.
This book is a reflection of the changing dialogue about what we eat, as the world embraces the idea of a meal where flesh is not the main event. Lands of the Curry Leaf is a celebration of all things vegetable and their growing prominence at our tables. Showing that vegetables, grains and pulses can be culinary stars, Peter takes simple, honest, health-giving ingredients, adds a host of exciting spices, and transforms them into a complete and joyous meal.
PUBLISHERS WEEKLY
Australian celebrity chef Kuruvita (Serendip) serves up an appetizing collection of vegetable dishes from his Sri Lankan upbringing and Asian travels in this deeply satisfying book. Recipes come from Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, and Sri Lanka, and Kuruvita details each country's essential flavors, spices, and vegetables all of which are accompanied by rich, appealing photographs. Kuruvita offers bountiful recipes for everything from street food (fried leek pastries) and stews (mixed vegetable curry with plantain and bitter melon) to breads (coconut roti) and chutneys (rhubarb with coriander and fennel). Legumes are a significant part of the diet on the subcontinent, and feature in piaju, crisp black lentil and onion fritters from Bangladesh; Afghan falafel; and pindi chole, a Pakistani chickpea curry. Paneer, a cheese staple in India, and Nepal's spinach and cheese momos emphasize the abundance of dairy in various regions. Kuruvita also includes chapters on rice, soups, sweets, and drinks, providing a well-rounded representation of each region's cuisine. For those looking to expand their mealtime routine, Kuruvita is an apt guide with recipes that will not disappoint.
