Flavour is at the heart of vegetarian cooking in India. From baby aubergines cooked in nutty masala and crispy onion bhajias served with piping hot chai, to smoky jalfrezi paneer and home-style black dal, this compendium of a cookbook shows how to cook the real Indian meals eaten at home, at celebrations, in restaurants and from street stalls.

Written and compiled by Camellia Panjabi MBE, bestselling author, entrepreneur and restaurateur, this is a beautiful must-have book that anyone who loves to cook and eat Indian food will need on their shelf.

Arranged by vegetable type, over 120 achievable recipes and stunning bespoke photography elevate and celebrate each ingredient, taking readers to parts of India they”ll never have experienced before. Accompanied by fascinating notes on culinary history, vital nutritional information, and invaluable guidance on methods, equipment and of course spices, this is a definitive guide for cooks throughout the world.