Vegan

Whilst India is known for having a big dairy culture, many recipes in this book can be adapted to suit a vegan diet. Where possible, I’ve included notes for how to veganise recipes. With the abundance of dairy-free milk, cream, butter, cheese and meat substitutes available in supermarkets, you’ll find that a lot of recipes require just a few straightforward swaps. I use the Indian cheese, paneer, in abundance, and for this you can simply replace it with my Fauxneer – a vegan substitute with a richer flavour and bouncier mouthfeel to firm tofu, although tofu is also a good alternative.