Project Description

A cover for the book Vegan Richa’s Indian Kitchen. Features an overhead photo of two colorful bowls of food sitting on a dark background.

Vegan Richa’s Indian Kitchen

Author: Richa Hingle · Subject: Cookbooks

Overview

From delicious dals to rich curries, flatbreads, savory breakfasts, snacks, and much more, Vegan Richa’s Indian Kitchen brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.

Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavors that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.

Within these pages, you will find recipes to please all the senses, including:

  • Mango Curry Tofu
  • Whole Roasted Cauliflower in Makhani Gravy
  • Baked Lentil Kachori Pastries
  • Quick Tamarind-Date Chutney
  • Avocado Naan
  • Fudgy Cardamom Squares

The recipes have been designed to simplify complex procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes.

About the Author

Richa Hingle is the prolific and award-winning recipe developer, blogger, and photographer behind VeganRicha.com. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. She loves to show people how easy it is to cook vegan Indian or other cuisines, which are allergy friendly and have gluten free and soy free options. Richa has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (top 30 Indian food blogs), TheKitchn, Cosmopolitan, MSN, BuzzFeed, and many more. 

Reviews

“Indian Spice Meets American Speed in Vegan Richa’s Indian Kitchen.” – Huffington Post

“One of the Best Vegan Cookbooks of 2015” – Vegetarian Times

“There are no shortage of Indian cookbooks published, but this one bests them all. There is so much more to Indian food than Butter Chicken. Choose your own flavor explosion! The photos in the book are stunning. The recipes are weeknight friendly.” – T.O.F.U. Magazine

“Exotic and richly developed, Richa’s plant-based, spiced Indian recipes are neither too complicated nor made with ingredients too obscure to find, to make them unapproachable for the home cook. Complex flavors and textures, hallmarks of Indian cuisine, are the big draw to the 150 recipes in this book, but so, is the photography.” – Bluffton Today

“Once in a while, a food blogger comes along who goes the extra mile or 70. Richa combines a respect for tradition with a modern cook’s pragmatism and in doing so, many recipes trade painstaking effort and hours in the kitchen for much more convenience without sacrificing the most important detail: fantastic food.” – Marla Rose, Vegan Street

“I love this cookbook because it displays an array of whole, plant-based foods that are truly nutritious, combining grains and legumes with a wide variety of vegetables, while offering ridiculously delicious dishes with aromas that will totally keep you hooked. Each recipe indicates whether it is, or could be made soy-free, gluten-free, and nut-free – and that includes the breads!” – The Vegan Woman

Vegan Richa’s Indian Kitchen is amazing. The book itself is lovely. It’s a nice size with lots of pictures, which is really important to me. I like to know what something is supposed to look like. Recipes are detailed and easy to follow, and amounts for vegetables are always given in number of vegetables and approximately how many cups that should be. There are very few specialty ingredients used, and the ones that are used are all pantry friendly so you can stock up. You won’t need frequent trips to the Indian market or frequent online orders from specialty stores. This book has all of my restaurant favorites, and a ton of dishes I had never heard of. My biggest piece of advice is to be adventurous and try all of the recipes because some of my favorites have been the ones that, rather than mimicking dishes I am familiar with, were flavors I never imagined.” – D. G., Amazon

“This is hands down the best cookbook I have ever had (and I have a lot of cookbooks!). If you are a fan of Indian food, this is an absolute must-have. Everything is delicious and authentic tasting (my Indian boyfriend gives all the recipes rave reviews), and most importantly healthy! I also love Richa’s flexibility in each of the recipes. She gives options for gluten-free or soy-free wherever possible, AND tells you how to sub beans, veggies, tofu, or tempeh for her recommended protein in nearly all curry sauces. My goal is to cook all the recipes in this book- something I have never done before with any other cookbook.” – Maggie, Amazon

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A cover for the book Vegan Richa’s Indian Kitchen. Features an overhead photo of two colorful bowls of food sitting on a dark background.

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