The current growth in interest in vegetarian food has sparked a wonderful new wave of creative cooking, but when it comes to Indian cuisine, of course, that’s nothing new.
India has the largest vegetarian population in the world and the traditions and range of its vegetarian food are so rich, varied and inventive that 100 cookbooks couldn’t do it justice.
I don’t consider myself a strict vegetarian, but I can go days without meat or fish if what I eat is delicious and creative. Some families are fanatical about their daal, as are some chiefs; I know I’m mean, trusting my own taste buds and staying as close to tradition as possible.
Wedding stew, on the other hand, is a rare yet tasty Parsee dish, which was often served at wedding ceremonies, hence its name.
The upside is that you won’t need a cupboard full of hundreds of different spices to cook these dishes successfully.
Recipes from Simple Spice Vegetarian by Cyrus Todiwala (Mitchell Beazley, £20). Order your copy from books.telegraph.co.uk
Parsi-style vegetable pot recipe
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This notice was published: 2022-02-20 10:23:53