The Indian Vegetarian

Author Neelam Batra translates India s wide range of vegetarian dishes for American cooks, combining authentic Indian spices with American produce and simple cooking techniques to create exciting, satisfying, healthful dishes, ranging from classics to new originals. Following a primer on Indian spices and flavorings, The Indian Vegetarian features more than 130 recipes for quenching beverages like Sparkling Limeade, a savory array of appetizers and snacks, piquant salads such as Fresh Spinach Salad with Cumin Yogurt Dressing, and vegetables in all their glory Pumpkin with Fenugreek Seeds, Royal Eggplant with Garlic and Spices, New Potatoes with Ginger and Cilantro, to name just a few. There is also an extensive section on condiments, side dishes, and dressings, plus luscious desserts like Orange Peel and Almond Cookies. It s one of the most complete and satisfying books of its kind on the market. Neelam Batra, a native of India, learned to cook in New Delhi in the classic way at her mother s side. She taught at the prestigious Montana Mercantile Cooking School in Los Angeles and continues to teach in Santa Monica College and her home. She lives in Santa Monica with her husband and two daughters.