Curry Everyday
Over 100 Simple Vegetarian Recipes from Jaipur to Japan
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- 22,99 €
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- 22,99 €
Descripción editorial
Quick, easy veggie curries for everyday.
Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes.
Recipes include:
Mango curry from Cambodia
Vegan pad Thai from Thailand
Aubergine katsu from Japan
Shakshuka from Algeria
Masala chips from Kenya
Bunny chow from South Africa
Scrambled paneer, corn and peas from North India
Bengali daal from East India
Veg momo from Nepal
Egg curry from Sri Lanka
White bean stew from Iraq
Lentil soup from Yemen
and many, many more.
This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone.
Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.
PUBLISHERS WEEKLY
"Gone are the days of a disappointing nut roast or over-baked stuffed mushrooms, as vegetarian food takes on a new life," asserts Michelin-starred chef Kochhar (Simple Indian) in this excellent "global feast" of vegetarian curry recipes. Interpreting curries as a "style of cookery," defined by a base of spices as opposed to a distinct flavor, he spotlights the dish's diversity, drawing intriguing comparisons as he ably guides readers through Far East Asia, the Indian subcontinent, Africa, and the Middle East. Brothier fare ranges from Northern Indian paneer in tomato and cashew gravy to Burmese eggplant and sweet potato curry, while other appealing recipes—including Moroccan chermoula cauliflower and Laotian warm mixed mushroom salad—ditch stock altogether. A crumbled tofu (soya mince) and pea curry inspired by Kochhar's childhood, meanwhile, puts a vegan spin on the popular Indian restaurant dish. Throughout, Kochhar provides intriguing cultural context: legend has it that saraman curry, for instance, originated centuries ago when Muslim traders brought dried spices to what is now Cambodia. Likewise, home cooks of all levels will appreciate Kochhar's uncomplicated instructions, handy substitutions (can't find taro? Swap in a floury potato), various curry spice mixes, and breads to scoop it all up—from Sri Lankan hoppers (rice pancakes) to parathas fried in ghee. Those looking to expand their knowledge and palates will find plenty of inspiration.
