Comfort and Joy: Irresistible pleasures from a vegetarian kitchen

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With Bhogal's creative, approachable, veg-centric recipes for home cooks, each recipe in Comfort and Joy is the key to a new culinary life where wellness and indulgence are allies, deep frying is vegetable baptism, and "the vegetarian option" is always first choice. From the IACP award–winning author of Jikoni, a cookbook celebrating indulgence in vegetarian and vegan home cooking. And the recipe I’m delightedly sharing with you today is her Pea, Preserved Lemon and Mint Dip with Radish Salsa, which ticks all the boxes for me!

With equal parts passion and precision, she takes ordinary vegetables, kitchen staples and a handful of essential global ingredients (I can never look back now that I've found Zaatar and Pul Biber), to create picture perfect dishes that pack a punch. Measurements are in metric or occasionally vague like "a thumb of ginger", or "handfull of cashews". From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake , this is food as pursuit of pleasure. From the first page to the last, every dish looks mouth-wateringly delicious and I have tasted a few!The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Ravinder brings the textures, colours, and tastes of this cuisine to life, adding surprising twists along the way. If the Jikoni cookbook was a feast for the soul, with its nourishing stories and aspiring dishes, then Comfort and Joy is a real feast for the body.It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive. I must first admit I havent made anything from it yet, but the recipes look interesting, enticing and tasty. Bringing Ravinder Bhogal's creative ingenuity to approachable veg-centric recipes for home cooks, each recipe in Comfort and Joy brings equilibrium and exuberance to the plate and the palate, guaranteeing that “the vegetarian option” will never again be relegated to second choice. This book is vegetarian, in that "not so as you'd notice" way that I love: you just want to make everything.