Singaporean born and bred Sasha Gill began creating vegan versions of her favorite foods while studying medicine at Oxford University in the UK. Her chronicles of her culinary adventures on her popular blog formed the basis of her brilliant debut cookbook. Jackfruit and Blue Ginger includes delicious and innovative plant-based iterations of Asian classics, such as biryani with jackfruit in place of chicken or lamb, butter chicken with seitan and Japanese tuna hand rolls featuring tomato instead of the usual raw fish.

When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish.

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