The cookbook Vibrant India is as stunning as the country and cuisine documented inside. Chitra Agrawal, chef and owner of Brooklyn Delhi, has captured the heart and essence of South India with the foods, cultures, and history which fill every page. Featuring fresh vegetarian recipes from Bangalore to Brooklyn, this book is an entertaining and fascinating exploration.
The author opens the book with her own
family history, and defines the differences between North and South
Indian cooking. “South Indian cooking relies heavily on rice and
lentils,” she says, “as opposed to the breads and curry preparations of
As any culinary instructor would do, Agrawal starts
with the basic pantry of the Indian kitchen and the time-honored
techniques that produce the dishes. She describes how to temper or fry
spices in hot oil, a practice she states is “at the heart of Indian
Through 216 pages, recipes and techniques cover
breakfast and light meals; salads and yogurts; stir-fries and curries;
rice and bread; soups, stews, and lentils; festive bites and snacks;
sweets and drinks; and chutneys and pickles. Preparing several
ingredients from scratch is outlined, as well as meal-planning and
sample menus, a resource list for ingredients and equipment, and a
The photography in this book is beautiful, and
the design is well thought-out with a simple typeface that is a
reasonable size. Being a large hard-cover book, it’s a little unwieldy
for a kitchen counter.
I loved this book and plan to try some of
the intriguing dishes set forth, beginning with Cardamom Oatmeal Cookies
with Dark Chocolate and Golden Raisins!
For anyone wishing to explore exceptional vegetarian cuisine, Vibrant India is the journey.
I received this book from Blogging for Books in exchange for my honest review.