Health experts are constantly encouraging us to reduce the amount of meat in our diet and eat more fibre and fresh vegetables. But in India they have been eating this way for centuries. And in a nation of vegetarians — more than seventy-five percent of India's population do not eat meat — it is often claimed that the flavours of Gujurat are amongst the most sophisticated. They are not the firey combinations of the south but a more subtle enhancement of the wealth of peas, beans and leafy vegetables which grow there.
Not one of the recipes in this book contains meat or fish (although they may well be eaten with either). Yet there are more than enough helpful suggestions to cater for every family snack or meal every day of the week. Many of the dishes are Gujarati specialties, some are from other regions, but without exception they all gave the Gujarati touch.
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