🧵 3/From Gujarat with Love/Vina Patel ⬆️

This book will sit in your bookshelves alongside others in the same modern Indian genre - think Fresh India (Meera Sodha), and Chaat (Maneet Chauhan) and Chai, Chaat and Chutney (Chetna Makan)

Recommended with love for all lovers of Indian food.

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🧵 2/From Gujarat with Love/Vina Patel ⬆️

The paper in this gorgeous book is matt enough to scribble your notes on. The index is not extensive, but workable.

The book begins with 20 pages of intro material - a lovely overview of Gujarat, conversions, and a glossary of essential ingredients. It puts its basic recipes right up front - pastes and powders - followed by chutneys and pickles (which are essential to Indian food, but usually appear at the back of books).

Then there are Salads and Raitas; Appetisers; Dals and "Soups" (!!); Curries; Breads; Rice and Khichdi; Drinks and Deserts. I love that there is a Cracked Wheat khichdi in the book - I make one but don't recall having ever seen a recipe published in a book before.

There are recipes I recognise in the book - Khandi, Dhokla, Okra Fries ( @Splodgenoodles ); Masoor Dal; Amritsari Chole, Butter Paneer, Pav Bhaji, the breads, and more...). But also new ones to me Panki (a rice and yoghurt based pancake), a chaat based on spinach, Green Goddess Chutney Pizza 😆 , Sago Khishdi with beetroot !! and much more.

And these Kachori (in the pic) - make them for breakfast on weekends.

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🧵 1/From Gujarat with Love/Vina Patel

It gives me a lot of pleasure to bring you this gorgeous Indian cookbook, - food from the state of Gujarat. It is the first of 2 Indian food cookbooks this week. And I adore it.

From Gujarat with Love, by Vina Patel
Published: 2021
Publisher: Pavilion Books
Pages: 208
Price: Around $31, but always check around as prices vary. Ebooks can be cheaper.

There are 102 recipes in this book, ALL Vegetarian 💃 🎈

This book is one of the current genre within Indian cookbooks that present a modern approach to Indian food - eg, uses olive oil in some dishes instead of ghee, some modern names, modern plating. But this book balances that nicely with a few gorgeous pics of colourful India.

Mind you, I resist Rasam being called soup, and a couple of other clangers - you change a dish entirely when you create a perception in an audience that it is like a commonly known western dish. Rasam is not soup in that sense. (Like the trend some years ago to call some Indian rice dishes "risotto". *wince*)

But I ❤️ this book, and it is one that might stay on my bookshelves. Partly because it is a regional cookbook, and India does regional cooking like no Aussie truly understands.

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