stories through food
In my novels, food plays a prominent role in establishing culture and exploring heritage, and that is because it has played such a vital role in my own life. The traditional cuisine that we ate at home was my strongest connection to India, but those meals were often shared only in private and only with my immediate family.
When I travel, I focus on local cuisine because I know the heart of a culture is found in its food. I’m thrilled to be able to share my love of vegetarian and vegan cuisine from around the world with all of you. I hope these dishes help you create comforting food memories, just as they have done for me.
recipes
magic masala #1
If you’ve ready any of my books, you’ve seen that samosas always make an appearance. In The Taste of Ginger, they are in the first sentence of the book. In The Direction of the Wind, Manoj has his mother’s masala blends for the samosas they make in the restaurant. And in A Good Indian Girl,
magic masala #2
If you’ve ready any of my books, you’ve seen that samosas always make an appearance. In The Taste of Ginger, they are in the first sentence of the book. In The Direction of the Wind, Manoj has his mother’s masala blends for the samosas they make in the restaurant. And in A Good Indian Girl,
vegan egg
I’m always looking for ways to improve my health and this vegan egg recipe fits the bill. Made with moong beans, coconut milk, and a few pantry staples, this has changed the way I cook at home. Substitute 3 TBSP of this in place of one large egg, and you’ll have a delicious vegan swap
dal dhokri
In The Taste of Ginger, one dish stands out to me, and that is this one. It is one of my favorite comfort foods, and is the the first dish I learned to make when I was going off to college. My poor mother, who cooks intuitively, had to turn her measurements that were “by
rasawalla muthia
When I think of Gujarati food, I think of comfort, and this dish fully delivers on that. Dumplings made of rice and wheat flour are packed with spices, and then simmered in a rich, flavorful broth. They then develop a texture that is soft on the outside with the middle having just the right amount
baked chakri
So many Gujarati snacks center around being spicy, crunchy, and often fried. I love the first two, but try to maintain as healthy of a diet as possible (without sacrificing flavor, of course), so I’m always looking for ways to avoid frying. Not to mention the mess that it makes when doing so. Fortunately, my