BOOK REVIEW By Biba Singh When we talk about Indian food we are referencing the cuisine of a subcontinent that is more than 3,200 km, stretching from the Himalayan snows in the north to the sultry shores of Cape Comorin in south India, and 2,500 km from the arid states of northwest Rajasthan, and Gujarat in western India to the humid Bengal delta in eastern India. While climatic and cultural diversity have contributed to a delicious variety of regional cuisines determined by the different types of produce, recipes are also influenced by religion, tradition and history. The rich creamy concoctions of north India are in total contrast to the highly spiced , coconut flavoured preparations of coastal and south India. Mridula Baljekar’s exquisitely illustrated and well-researched book Indian Vegan and Vegetarian is a collection of 200 traditional plant-based recipes, abundantly demonstrating the incredible variety of the cuisine of each region. Apart from being an exceedingly attractive hardcover coffee table addition, it is beguiling enough to convert people partial to meat to a vegetarian or vegan lifestyle. India as ‘A Land of Contrasts’ has a variety of produce. The opening chapters are devoted to a description of vegetables and pulses, fruits, nuts and seeds, spices, herbs and flavourings. Another chapter devoted to dairy, eggs and vegan replacements will no doubt be most helpful for anyone drawn to vegan cooking. Various types of rice and bread recipes which are served as staples with most meals, are presented with illustrations. Rice, at the heart of every meal, takes a little practice to prepare reasonably well. Bread such as rotis, phulkas and naans, despite Bajlekar’s clear instructions, need more practice, particularly when it comes to the mixing and kneading of the dough and rolling little balls of dough into round rotis or parathas. Naans might be more manageable. The range of mouth-watering
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