In a nutshell
Known the world over as the person who got others cooking curries, here Jaffrey tackles vegetarian fare with characteristic flair and ease.
What does it cover?
Soups and snacks, grains and pulses, relishes, sweets and salads – basically everything you need for spice-infused, meat-free happiness.
What’s so special?
For a book inspired by extensive research throughout India – a country as ancient and complex as it is expansive – Jaffrey has managed to keep things pretty simple. That was one fine needle to thread.
Who would like it?
True vegetarians and spice lovers and all those for whom Kerala, places such as Karnataka and Tamil Nadu scintillate with untapped gastronomic potential.
Who wouldn’t like it?
Anyone with an aversion to the letter p: there is an uncanny plethora of intriguing culinary terms here all beginning with p. See poriyal, puffed rice, poori, payasum, parathas, poha upma…
Best recipe?
The berry pilaf, an edible brocade of saffron-infused rice with crimson barberries.
Anything else?
The chapters on grains and dals are treasure troves. That pilaf jumps out at you because of Jonathan Gregson’s skill with a camera, but each recipe is a keeper.
We say
This is erudite food writing that makes you want to raid your spice and veg drawers and get to cooking.
To order Curry Easy Vegetarian for £21 (RRP £26) visit theguardian.com/bookshop or call 0330 333 6846
