INDIA Cookbook

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 storiesart, 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 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