The third cookbook from the renowned chef and TV presenter is a feast of vegetarian and vegan recipes from across the Indian Subcontinent, from Sri Lanka, where Peter grew up, north to Nepal. The recipes delve deep into local cuisines: unusually, it includes recipes from Bhutan such as bagthuk, a potato and noodle soup. The old black-and-white family photos in the intro make this a highly personal book, and Kuruvita provides detailed information about how to use spices to give life and character to dishes. The recipes are broad-ranging and enticing, yet achievable–and the photography is gorgeous. A book for adventurous cooks and keen travellers.
from the publisher
A culture of food and friendship flows through my veins. This is the culture of the subcontinent, where a curry leaf tree grows in the garden of just about every home.' Acclaimed chef, author and TV presenter Peter Kuruvita shares over 100 vegetarian and vegan recipes that take us on a culinary journey of discovery through the subcontinent - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and his home country of Sri Lanka. All the dishes in this deeply personal collection, spiced with the flavours of Peter's life and travels, reflect the diversity of the regions, their legendary hospitality, their energy and excitement, extraordinary landscapes and rich history. Peter explores a goldmine of plant-based flavours in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen. This book is a reflection of the changing dialogue about what we eat, as the world embraces the idea of a meal where flesh is not the main event. Lands of the Curry Leaf is a celebration of all things vegetable and their growing prominence at our tables. Showing that vegetables, grains and pulses can be culinary stars, Peter takes simple, honest, health-giving ingredients, adds a host of exciting spices, and transforms them into a complete and joyous meal.