T&F INDIA
Vegetarian
Feast
The son of a mother from Gujarat and a father from Uttar Pradesh, Pushpesh Pant grew up in a small town in the Himalayas, in an area which depended on local and seasonal produce almost all the year round and where food cooked at home was an amalgam of different regional cuisines and reflected the resplendence of a pan-Indian culinary repertoire. Photography: Liz and Max Haarala Hamilton
In these recipes, all herbs are fresh, milk is full-fat, and garlic cloves are assumed to be large, so you will need to use two if they’re small.
The Indian Vegetarian Cookbook is published by Phaidon in hardback. ISBN 97807 1487 6412 Pushpesh Pant is a professor at the Jawaharlal Nehru University in New Delhi. A world-renowned authority on Indian gastronomy, he is a regular recipe columnist and author of several cookbooks.
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ISSUE 118 MAY 2019
