Vibrant India

Vibrant India : Fresh Vegetarian Recipes From Bangalore To Brooklyn

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From the acclaimed chef and owner of Brooklyn Delhi, a debut cookbook focused on the celebrated vegetarian fare of South India. Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother's hometown of Bangalore and back to Brooklyn, where she adapts her family's South Indian recipes for home cooks. This particular style of Indian home cooking, often called the -yoga diet, - is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt--along with herbs, citrus, chiles, and spices--form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition. From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables 'upma- and homemade yogurt, the recipes in Vibrant India are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region's cuisine and how she brought some of these age-old traditions to life thousands of miles away in Brooklyn during the city's exciting food renaissance. Relying on her experience as a culinary instructor, Chitra introduces the essential Indian cooking techniques, tips, and ingredients you'll need to prepare a full range of recipes from quick vegetable stir frys (corn, basil, and leeks flavored with butter, cumin, and black pepper), salads (citrus red cabbage and fennel slaw with black mustard seeds, curry leaves, and chile), yogurt raitas (shredded beets and coconut in yogurt), and chutneys and pickles (preserved Meyer lemon in chile brine) to hearty stews (aromatic black eyed peas, lentils, and greens), coconut curries (summer squash in an herby coconut yogurt sauce), and fragrant rice dishes (lime dill rice with pistachios). Rounding out the book is an array of addictive snacks (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint). Chitra provides numerous substitutions to accommodate produce seasonality, ingredient availability, and personal tastes. The majority of recipes are gluten-free and vegan or can be easily modified to adhere to those dietary restrictions. Whether you are a vegetarian or just looking for ways to incorporate more vegetarian recipes into your repertoire, Vibrant India is a practical guide for bringing delicious Indian home cooking to your table on a regular more

Product details

  • Hardback | 224 pages
  • 198 x 237 x 23mm | 812g
  • Berkeley CA, United States
  • English
  • 45 PHOTOS
  • 1607747340
  • 9781607747345
  • 104,301

Review quote

Chitra Agrawal s Vibrant India is a beautiful personal history and distinct guide to vegetarian South Indian cooking. Her perspective as a second generation immigrant shapes her approach to South Indian cuisine, making this book both a definitive guide for the home cook and an inspiring family narrative. --Preeti Mistry, owner of Juhu Beach Club Vibrant Indiais exactly what my cookbook shelf has been missing all this time. Chitra's fresh, enticing, and accessible recipes are certain to transform the way I cook, from rethinking salad and yogurt to really understanding the principles of South Indian vegetarian cooking and its key ingredients. Lukas Volger, author ofBowl "There is so much I love about this book: the family history; the glimpse at life and daily cooking in South India; but most importantly the recipes. They're poetic in their beauty and simplicity, surprising and yet perfectly intuitive. This book opens up a world of sublime vegetarian Indian food that I didn't know existed." --Louisa Shafia, author of The New Persian Kitchen Already a successful entrepreneur for her delicious pickles from Brooklyn Delhi, here Chitra shares her deeply personal story of her family's journey from Southern India to Brooklyn. In Vibrant India, her first cookbook, she explorescolorful and flavorful recipes passed down through generations. Chitra is truly a mistress of spices and shares her knowledge with proficiency and detail. There s no better way to discover how delicious the world of Indian vegetarian cooking is than through this book. --Nik Sharma, food writer, cook, and photographer "Chitra Agrawal takes us inside a true South Indian kitchen, lovingly rendered for the everyday household. The results are gorgeously simple, bold and yes, vibrant flavors that anyone can lend to their cooking." --Cathy Erway, author of The Food of Taiwan and The Art of Eating In "In Vibrant India, Chitra grants the reader not only an intimate look at the food of her family, but also an invaluable master class in the flavors and pantry of South India. Bold yet balanced, and touched with modernity, her food celebrates the diversity and breadth of the cuisine. On a personal level, as I share some of her background, Chitra has given me failsafe renditions of the recipes I crave from my childhood; her shredded carrot and lentil salad hits all the notes it should, the idlis are perfect, and the lemon peanut rice a new staple in my home. And as expected, her deft hand with chutneys and pickles condiments that will elevate any meal is worth the price of admission alone." --Tara O'Brady, author of Seven Spoons "Chitra Agrawal is the perfect tour guide for this fascinating journey into the heart of South Indian home cooking. Through family stories and detailed recipes, written with such passion and clarity, she reveals dishes steeped in tradition but refined for a modern audience. You'll want to dive right in and experience this amazing balance of sweet, sour, bitter, spicy, and savory flavors." --Diana Kuan, author of The Chinese Takeout Cookbook"show more

About Chitra Agrawal

Chitra Agrawal is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Since 2009, she has been serving, writing about, and teaching her family's vegetarian recipes from India with a slant on seasonality and local ingredients. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus. Her work has been featured in The New York Times, Food & Wine, Saveur, and Zagat, among others. She lives in Brooklyn, more

Table of contents

1 Introduction 3 Family Ties 6 South Indian Food Traditions 9 From Bangalore to Brooklyn 15 How to Use this Book 17 Indian Cooking Techniques and Tips 21 The South Indian Pantry 34 Kitchen Tools 37 1 | Breakfast and Light Meals 38 Rice and Lentil Crepe Dosa 43 Mung Bean and Quinoa Crepe Pesarattu 44 Mixed Lentil and Oatmeal Crepe Adai 45 Steamed Semolina Cakes Rava Idli 48 Steamed Rice and Lentil Cakes Idli 50 Steamed Lentil and Herb Dumplings Nuchinunde 52 Vermicelli Noodle Stir-Fry with Carrots, Edamame, and Scallions Shavige Baath 55 Spiced Spring Vegetable and Coconut Polenta Uppittu or Upma 57 “Hotel” Scrambled Eggs 59 2 | Salads and Yogurts 61 Shredded Carrot and Lentil Salad Hesaru Bele Carrot Kosambri 62 Red Cabbage and Citrus Coleslaw Yalekosu Kosambri 64 Root Vegetable and Asian Pear Salad 66 Cucumber, Sprouted Mung Bean, and Pomegranate Salad 68 Chickpea Salad with Summer Vegetables and Avocado Kadale Usali 69 Summer Squash in Herby Coconut Yogurt Curry Majjige Huli 72 Beet Yogurt Raita 74 Radish Yogurt Raita 75 Kale Yogurt Raita 76 Cucumber, Tomato, and Onion Yogurt Raita 79 3 | Stir-Fries and Curries 80 Potato Stir-Fry with Onion and Ginger Alugedde Palya 81 Cabbage Stir-Fry with Lemon and Curry Leaves Yalekosu Palya 82 Green Bean and Coconut Stir-Fry Huralikayi Palya 85 “Vangi Baath” Roasted Brussels Sprouts and Cauliflower 87 Stir-Fried Corn with Basil and Leeks Jolada Palya 88 Scallions in Spicy, Sour, and Sweet Sauce Eerulli Kavu Gojju 90 Pineapple and Peppers in Red Coconut Curry Ananas Gojju 94 Kerala Coconut Vegetable Curry Avial 95 Karnataka Coconut Vegetable Curry Saagu 99 4 | Rice and Bread 100 My Parents’ Steamed Basmati Rice 101 Simple Basmati Rice 103 Lemon Peanut Rice Nimbehannu Chitranna 104 Lime Dill Rice with Pistachios Nimbehannu Sabseege Soppina Baath 106 Fragrant Eggplant and Green Pepper Rice Vangi Baath 108 Coconut Rice with Cashews Kayi Anna 110 Yogurt Rice with Pomegranate and Mint Mosaranna 112 Yellow Lentil and Rice “Risotto” Khara Huggi or Pongal  115 Thin Flatbread Chapati or Roti 116 Spicy Sweet Potato Buns Khara Buns 119 Green Chile and Herbed Cheddar Shortbread Masala Biscuit 121 5 | Soups, Stews, and Lentils 122 Basic Toor Dal 123 Basic Red Lentils 125 Spicy and Sour Tomato Lentil Soup Tomato Bele Saaru or Rasam 127 Lemony Lentil Soup Nimbe Saaru or Rasam 128 Roasted Kabocha Squash and Coconut Milk Soup 131 Potato, Carrot, and Red Lentil Stew Tharakaari Huli or Sambar 134 Roasted Butternut Squash and Lentil Stew Kumbalakayi Huli or Sambar 137 Black-Eyed Peas, Greens, and Lentil Stew Alasande Kallu Soppina Huli or Sambar 139 Creamy Yellow Lentils with Tomato and Ginger Hesaru Bele Thovvay 143 6 | Festive Bites and Snacks 145 Lettuce “Dosa” Wrap with Curried Potato and Chutney 147 Ben’s Curry Leaf Popcorn 148 Stuffed Shishito Pepper Fritters Bhajji 151 Pan-Roasted Masala Peanuts Congress Kadalekayi 152 Spicy Bitter Gourd Chips Haggala Kayi Hot Chips 155 Festival Trail Mix Ellu Bella 157 7 | Sweets and Drinks 159 Chia Pudding with Roasted Jaggery Blueberries Sabbakki Payasa 160 Summer Peaches in Sweetened Yogurt Shrikhand 163 Apple, Ginger, and Coconut Hand Pies Kadabu 164 Cardamom Oatmeal Cookies with Dark Chocolate and Golden Raisins 166 Dried Fruit and Nut Dessert Balls Ladoo 167 Banana, Coconut, and Cardamom Ice Cream Balehannina Rasayana 168 Mango and Coconut Milkshake Mavina Hannina Seekarne 170 Turmeric Almond Milk Badami Haalu 171 Savory Spiced Yogurt Drink Majjige or Buttermilk 172 Chile Watermelon Juice with Lime and Mint Leaves 175 South Indian Drip Coffee Filter Coffee 177 8 | Chutneys and Pickles 179 Cilantro Coconut Chutney 181 Ma’s Tomato Chutney 183 Caramelized Shallot, Almond, and Red Chile Chutney 185 Meyer Lemon Pickle Nimbehannu Uppinakayi 188 Rhubarb Strawberry Pickle 189 Spicy Cranberry Relish Thokku 190 Chutney Powder Chutney Pudi 193 9 | From Scratch 194 Saaru (or Rasam) Powder Saarina Pudi 196 Huli (or Sambar) Powder Huli Pudi 198 Vangi Baath Powder Vangi Baath Pudi 199 Roasted Fenugreek Seed Powder Menthyada Pudi 200 Yogurt Mosaru 202 Indian-Style Clarified Butter Ghee or Thuppa 204 Hands Over Forks and Knives 205 meal planning and sample menus 206 where to buy ingredients and equipment  207 Starter grocery listshow more

Rating details

42 ratings
4.02 out of 5 stars
5 38% (16)
4 36% (15)
3 19% (8)
2 5% (2)
1 2% (1)
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