My new INDIA cookbook has been years in the making – with recipes, stories, artwork & photographs inspired by 8 trips to my most favorite country. It’s a culinary love story of my favorite cuisine – based on nearly two years spent in India and 25 years of devotion to Indian cooking.
My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011.
In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants – and homes – for incredible eats and great times in the kitchen.
Back in Berlin, I recreated the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I wrote, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography.
My INDIA Cookbook:
- My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide
- 192 pages with 90+ recipes and over 70 full-page color photos
- Personal stories, art, and recipes inspired by 8 trips / 21+ months of travel around India and over 25 years vegan cooking experience
- Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali
- Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts
- Discover new flavors, tasty spices, and awesome cooking skills
- Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!)
- Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
- Available in ENGLISH… und auch auf DEUTSCH!
English edition ISBN 978-3-95575-082-4
Deutsche Ausgabe ISBN 978-3-95575-081-7
Ventil Verlag – Edition Kochen ohne Knochen
192 pages
Order a signed copy from me with stickers & bookmarks, e-book including worldwide shipping: €25
Order INDIA (& my other cookbooks) from Ventil Verlag (Germany/Austria/EU)
My books are also available on Amazon (when in stock!) and at bookstores.
The Lotus and the Artichoke INDIA (English) E-book
A culinary love story with over 90 vegan recipes
(192 pages. PDF, 17 MB) €7
Shahi Bengan – Roasted Stuffed Eggplant
Gobi Pakoras – Batter-fried Cauliflower
Saag Paneer – Spinach & Fried Tofu Cubes
Pani Puri – Street Food Favorite
Aloo Paratha – Grilled Potato-Stuffed Flatbreads
Shahi Paneer – fried tofu cubes in creamy tomato sauce
Seitan Vindaloo – Goan Tangy Curry
Samosas! Fried Potato-Stuffed Pastries
Gajur Halava – Bengali Carrot Pudding
Gulab Jamuns – Doughballs in Rose Syrup
Berry Halava – Fruity Semolina Dessert
Recipes in The Lotus and the Artichoke – INDIA:
- Garam Masala, Sambar Masala, Chaat Masala & Panch Puran
- Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys
- Amitar Khar – Assamese papaya starter
- Handvo – Gujurati zucchini cake
- Uttapam – South Indian rice & lentil pancakes with tomatoes
- Idly Paper Dosa – Karnatakan crispy rice & lentil crepes
- Rava Dosa – Tamil semolina crepes
- Dahi Vada Chaat – lentil cakes with yogurt & chutney
- Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs
- Gobi Pakora – batter-fried cauliflower
- Mirchi Vada – Rajasthani batter-fried chillies
- Aloo Tikka – spicy, fried potato cakes
- Samosa – vegetable-stuffed fried pastry
- Pani Puri – potato-stuffed fried pastry with tamarind spice water
- Pav Bhaji – spicy vegetable mash with fresh baked buns
- Momos – Tibetan vegetable dumplings
- Shapaley – Tibetan vegetable pies
- Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap
- Sambar Bandhgobi Rolls – stuffed cabbage leaves
- Aloo Dum – Kashmiri tomato potato curry
- Shahi Tamatar – roasted stuffed tomatoes
- Shahi Bengan – roasted stuffed eggplant
- Shahi Mirch – roasted stuffed peppers
- Shahi Paneer – tofu cubes in creamy, tomato curry
- Paneer Jalfrezi – spicy tofu cubes
- Saag Paneer – spinach & tofu cubes
- Mutter Paneer – peas & tofu cubes
- Xaak – Assamese greens, potatoes & cherry tomatoes
- Bengan Bhartha – Kashmiri roasted aubergine
- Malai Kofta – potato dumplings in creamy tomato curry
- Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes
- Khumb Kaju Makhani – Rajasthani cashew mushroom curry
- Shukto – Bengali eggplant, potato & plantains
- Pumpkin Posto – Bengali squash in creamy poppy seed curry
- Seitan Vindaloo – Goan tangy curry
- Black Sesame Seitan – Assamese spicy curry
- Tamatar Pitika – Assamese tomatoes with herbs & spices
- Aloo Pitika – Assamese potatoes with herbs & spices
- Bol Tenga – Assames lentil dumplings in tangy curry
- Mas Tenga – Assamese tangy jackfruit curry
- Chupke – Tibetan dumpling soup
- Tarka Dal – Punjabi lentil curry
- Chana Masala – spicy chickpeas
- Rajma – Kashmiri red kidney bean curry
- Lobia Palak – black-eyed peas with lemon & spinach
- Golden Rice – with turmeric & spices
- Chana Pulao – rice with chickpeas
- Pulihora – Tamil tamarind rice with peanuts & spices
- Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices
- Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit
- Tupula Bhaat – Assamese sticky rice steamed in banana leaves
- Aloo Paratha – grilled flatbread stuffed with potatoes
- Tibetan Bread – fried breakfast snack
- Roti – wholewheat grilled flatbread
- Garlic Naan – traditional baked flatbread
- Poori – deep-fried flatbreads
- Date Ladoo – date & nut sweets
- Besan Ladoo – chickpea sweet
- Gajur Halava – spiced carrot pudding
- Berry Halava – strawberry & blueberry semolina sweet
- Mysore Pak – traditional sweet squares
- Gulab Jamun – deep-fried dough balls in rose syrup
- Rasmalai – cheese balls in saffron mango milk
- Jalebi – fried, syrupy sweet
- Peda – lemon cashew creamy sweet
- Kheer – Kashmiri rice pudding with cardamom, nuts & raisins
- Mishti Doi – Bengali sweet curd
- Shrikand – Maharashtran yogurt dessert
- Pista Kulfi – pistachio ice cream
- Pitha – Bengali sesame & date pastry
- Narikol Ladoo – Assamese shredded coconut balls
- Kadala Parippu – Keralan sweet chana dal dessert
- Ginger Chai – spiced black tea
- Kahwa – Kashmiri green tea with almond & saffron
- Badam Dudh – almond milk with cardamom & cinnamon
- Anjoor Kaju Dudh – cashew shake with fig & date
- Strawberry Mint Lassi – yogurt smoothie
English edition ISBN 978-3-95575-082-4
Deutsche Ausgabe ISBN 978-3-95575-081-7
Ventil Verlag – Edition Kochen ohne Knochen
192 pages
Signiertes Kochbuch direkt von mir bestellen inkl. Stickers, Lesezeichen, E-Book & Versand: €20
INDIEN (& meine anderen Kochbücher) vom Ventil Verlag bestellen (Germany/Austria/EU)
(Meine Bücher sind auch bei Amazon.de und in Buchhandlungen zum kaufen… wenn auf Lager!)
The Lotus and the Artichoke INDIEN (Deutsch) E-book
Eine kulinarische Liebesgeschichte mit über 90 veganen Rezepten
(192 Seiten. PDF, 17 MB) €7