With a foreword by the OBSERVER FOOD MONTHLY’s editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries and side dishes, vegan recipes have never been so inviting.
Inspired by her own heritage, Romy Gill M.B.E., has expertly written a collection of recipes that not only delivers incredible vegan food but are simple to make – they can be made in a hurry for a fast weekday supper or leisurely at the weekend to enjoy with friends. Most importantly, they are a celebration and a timely reminder of the benefits of flavoursome vegan cuisine. The spices used in Indian cooking are at the core of Ayurvedic medicine, with purported health benefits as diverse as promoting digestion, bolstering the immune system, reducing inflammation – and even benefiting prostate health.
Realise the benefits of Indian veganism today with ZAIKA, with these classic yet fresh vegan recipes.