Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan

by Atul Kochhar

Overview

From the first Michelin-starred Indian chef, delicious veggie curries from around the world.

Curry is one of the world's most popular dishes, and twice Michelin-starred chef Atul Kochhar's cookbooks have for the past decade made it easy to understand why. Now, Kochhar turns his attention to vegetarian curries, as he explores recipes from his native India to the Far East, via Africa and the Middle East and beyond.

Renowned for his pairing of the best and freshest produce with inspiration from India, Atul Kochhar takes the next steps in his gastronomic journey to showcase recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family. From spicy cauliflower curry made in Korea, to sweetcorn in coconut curry made in Uganda, to pumpkin and mango curry made in West India, Curry Everyday provides home chefs an incredible range of delectable vegetarian dishes from all corners of the globe.

Simple, accessible, and endlessly inspiring, Curry Everyday is the must-have curry cookbook for beginners and experienced chefs alike.

Product Details

ISBN-13:	9781472985996
Publisher:	Bloomsbury USA
Publication date:	05/31/2022
Pages:	304
Sales rank:	1,079,509
Product dimensions:	7.50(w) x 9.80(h) x 1.20(d)

About the Author

Atul Kochhar is a celebrated Indian chef and author of six books. He was the first Indian chef to receive a Michelin-star in 2001. He has opened restaurants across the world, from London, Marlow and Ireland to Dubai and Spain, and continues to astound with his incredible food. Atul is a regular on British television, often appearing on Saturday Kitchen, MasterChef and The Great British Menu. @atulkochhar

Editorial Reviews

04/04/2022

“Gone are the days of a disappointing nut roast or over-baked stuffed mushrooms, as vegetarian food takes on a new life,” asserts Michelin-starred chef Kochhar (Simple Indian) in this excellent “global feast” of vegetarian curry recipes. Interpreting curries as a “style of cookery,” defined by a base of spices as opposed to a distinct flavor, he spotlights the dish’s diversity, drawing intriguing comparisons as he ably guides readers through Far East Asia, the Indian subcontinent, Africa, and the Middle East. Brothier fare ranges from Northern Indian paneer in tomato and cashew gravy to Burmese eggplant and sweet potato curry, while other appealing recipes—including Moroccan chermoula cauliflower and Laotian warm mixed mushroom salad—ditch stock altogether. A crumbled tofu (soya mince) and pea curry inspired by Kochhar’s childhood, meanwhile, puts a vegan spin on the popular Indian restaurant dish. Throughout, Kochhar provides intriguing cultural context: legend has it that saraman curry, for instance, originated centuries ago when Muslim traders brought dried spices to what is now Cambodia. Likewise, home cooks of all levels will appreciate Kochhar’s uncomplicated instructions, handy substitutions (can’t find taro? Swap in a floury potato), various curry spice mixes, and breads to scoop it all up—from Sri Lankan hoppers (rice pancakes) to parathas fried in ghee. Those looking to expand their knowledge and palates will find plenty of inspiration. (May)

Publishers Weekly

[An] excellent “global feast” of vegetarian curry recipes . . . home cooks of all levels will appreciate Kochhar's uncomplicated instructions, handy substitutions, various curry spice mixes, and breads to scoop it all up . . . Those looking to expand their knowledge and palates will find plenty of inspiration.” —Publishers Weekly

From the Publisher