My newest cookbook, The Lotus and the Artichoke – INDOCHINESE is my second book to focus on my adventures in India. I’ve been to India 10 times and spent over 2 years on the subcontinent.
This book is dedicated to the delightful, delicious fusion of Indian & Chinese cooking, a tradition which began over 250 years ago. The exact origins are debated, the combinations and creations are often surprising – but the exceptional art and incredible tastes of Indo-Chinese is undeniably legendary!
Indo-Chinese food is loved around the world – primarily by South Asians and generations of folks that have built thriving communities (and culinary traditions) far beyond the borders India. Restaurants across India (and abroad) cook up bold interpretations of Chinese dishes – and many unique innovations you’d struggle to find in China! Although Indo-Chinese food remains under-represented and relatively unknown in the global mainstream, this is changing rapidly.
Major cities around the world (London, New York, Sydney) have opened dedicated Indo-Chinese restaurants. Others are expanding menus as love for the cuisine grows and culinary horizons expand.
Most restaurants in India feature several classic Indo-Chinese dishes, such as Vegetable Manchurian, Gobi 65, Hakka Noodles, and Sezchuan Fried Rice. ‘Chinese‘ restaurants in India generally serve food adapted to Indian flavors and palates, including spices and ingredients more common to South Asian cuisine.
In recent decades, cooks – as well as foodies and families – in India have gradually focused more on origins and ‘authenticity’. Many hotel and restaurant kitchens now proudly employ chefs specially trained in the art of Indo-Chinese cuisine.
You probably already know that India is a paradise for vegetable lovers & spice addicts. Indo-Chinese is an exciting side journey into a world of bombastic soups, noodles, rice dishes, dumplings, pancakes – and so much more!
Like many backpackers exploring India, my first taste of Indo-Chinese was while traveling the subcontinent – hungry for new flavors and culinary adventures. Over the last two decades, I’ve been fortunate to return many times to immerse myself in the culture, learn and explore incredible flavors and traditions, and build impactful, inspiring connections with the locals and other travelers.
I’ve eaten my way from Delhi to Darjeeling, Mumbai to Mysore, Kolkata to Kerala, Bangalore to Bodhgaya, Leh to Lucknow, Rishikesh to Varanasi, Hyderabad to Hampi, Goa to Gowahati, Pune to Pondicherry, through the Himalayas, along the Tibetan and Nepalese borders, and in every corner and state of the subcontinent.
I’ve spent countless hours in homes and restaurants devouring this deliciousness. I’ve dined at street food carts all over India and enjoyed eateries across Asia, Europe, and the Americas. Now I’m recreating these wonders at my studio in Berlin. I am nearly finished with this mouth-watering collection and loving tribute to Indochinese cooking. And I can’t wait to share it with you!
The Lotus and the Artichoke – INDOCHINESE
- My newest cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide
- 128 pages with 50+ original recipes and over 60 full-page color photos
- Personal stories, art, and recipes inspired by my adventures in 54 countries
- Created for cooks of all levels, from beginner to advanced
- Recipes use easy-to-find ingredients
- Easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
- Available in ENGLISH… und auch auf DEUTSCH
Recipes in The Lotus and the Artichoke – INDOCHINESE:
Soups & Starters:
- Manchow Soup – with cabbage, carrots, peppers & fried noodles
- Sweet Corn Soup – creamy soup with fresh corn
- Hot & Sour Soup – with cabbage & carrots
- Wonton Soup – with vegetable dumplings
- Talumein Soup – vegetable noodle soup
- Dim Sum – steamed dumplings with vegetables
- Spring Rolls – fried vegetable rolls
- Hara Pyaz Paratha – grilled flatbreads with spring onion greens
- ‘Chicken’ Lollipop – spicy batter-fried seitan
- Gobi 65 – spicy batter-fried cauliflower
- Chilli Potatoes – spicy batter-fried potatoes
- Veg Crispy – batter-fried vegetables
- Cucumber Chilli Pickles
- Vegetable Manchurian – vegetable dumplings in brown sauce
- Gobi Manchurian – batter-fried cauliflower in brown sauce
- Mushroom Manchurian – batter-fried mushrooms in brown sauce
- Baby Corn Manchurian – batter-fried baby corn in sweet & sour sauce
- Chilli Paneer – batter-fried tofu cubes in spicy tomato sauce
- Chilli Chicken – batter-fried seitan in spicy tomato sauce
- 5 Spice Tofu – stir-fried tofu cubes with spring onions & bean sprouts
- Black Bean Tofu – stir-fried tofu cubes in black bean sauce
- Garlic Gobi Gajur – cauliflower & carrots in lemon ginger garlic sauce
- Garlic Broccoli – with carrots in brown gravy
- Saiwoo Vegetables – batter-fried vegetables in sweet soy sauce
- Sezchuan Capsicum – spicy red & green peppers & onions
- Sesame Saag – sautéed spinach in sesame ginger sauce
- Beijing Bindi – okra in hoisin sauce
- Beijing Brinjal – eggplant (aubergine) in brown garlic sauce
- Chop Suey Pav Bhaji – sweet & sour vegetables & fresh buns
- Sezchuan Noodles – stir-fried noodles with red peppers & pineapple
- Hakka Noodles – stir-fried noodles with cabbage, carrots & peppers
- Green Chilli Garlic Noodles – stir-fried noodles with green peppers & chillies
- Vegetable Fried Rice – with cabbage, carrots & peas
- Pineapple Fried Rice – with pineapple & cashews
- Sezchuan Fried Rice – with cabbage, red peppers & tomatoes
- Mushroom Fried Rice – with cabbage & spring onions
- Paneer Fried Rice – with batter-fried tofu cubes & spring onions
- Banana Bhaji – batter-fried bananas
- Toffee Apples – batter-fried apples in syrup with sesame seeds
- Darsaan – crispy, fried noodles with syrup & ice cream
- Vanilla Ice Cream
- Sesame Ice Cream
- Mango Ice Cream
- 5 spice seasoning
- Hot Chilli Oil
- Green Garlic Chutney
- Sezchuan Chutney
- Sweet Chilli Tomato Chutney