Zaika: Vegan Recipes from India by Romy Gill

  • Gram flour turmeric pancakes

    Gram flour turmeric pancakes (page 18)

    from Zaika: Vegan Recipes from India Zaika by Romy Gill

    • Categories: Pancakes, waffles & crêpes; Side dish; Indian; Vegan; Vegetarian
    • Ingredients: gram flour; nigella seeds; fennel seeds; turmeric; ground coriander; Kashmiri chilli powder; coriander sprigs; coconut milk yogurt; sunflower oil
    show

  • Show all Recipes...

Notes about this book

  • ania.s on May 31, 2020

    Vegetable pulao - Added a bit more veg. Spices a bit bland and rice was mushy. Probably way too much water, as by the time water had cooked off rice was too soft. Normally add 1 rice to 2 water. This worked out at 1 rice to over 3 water. Would do again but reduce rice to 1 cup and add 2 cups water. And add more garam masala and more salt.

  • ania.s on May 17, 2020

    Made red lentil dal. Used red split lentils, as didn't have red lentils. Very runny so I added another 100g. 2tsp too much salt for me, reduced it to 1.5, but still quite salty for me.

Notes about Recipes in this book

  • Roti

    • Hansyhobs on February 11, 2023

      Very easy and tasty

  • Squash and Savoy cabbage sabzi

    • Hansyhobs on February 11, 2023

      Really tasty and easy, had with dal, roti and rice as recommended

  • My special cauliflower

    • Antler.collective on January 28, 2026

      I love the base of this and make versions all the time. Usually with other veg; cabbage and fennel together work really nicely. I don't think you need 15 cloves of garlic. I use about 3 and it tastes good! Sometimes I add some makrut lime zest.

  • Lemon rice with curry leaves and peanuts

  • Red lentil dal

    • Hansyhobs on February 11, 2023

      Very easy and super tasty, would make again

    • Foodycat on August 29, 2023

      Very soupy - I looked at the ratio of dal to water and thought it was runnier than I like, so I increased the lentils and decreased the water and we still ate it as a soup. Really good flavour though.

    • Antler.collective on January 28, 2026

      Simple and delicious - although we don't have tomato puree in Australia so I just put in raw tomatoes.... then I found out it's not just blended tomatoes but a cooked paste anyway it still tastes good.

  • Split green pea dal

    • Hansyhobs on June 01, 2022

      Was nice, had with rice

  • Chana dal

  • Roasted smoky aubergine (Baingan bharta)

  • Samosa chaat

    • Jb_ on October 24, 2021

      Worth the effort. Made for my partner and a friend and they raved about it. Made the samosas with filo and gave 2 each. Chickpeas and potato combo fed 3. Not sure how this would serve 10. Tamarind chutney runnier than expected but incredibly tasty. Added 1/4 of the green chillis suggested because we don't like it too spicy

  • Potato and pea samosas

    • Jb_ on October 24, 2021

      Made with filo pastry and a quarter of the chilli. Very tasty

  • Tamarind and date chutney

    • Jb_ on October 24, 2021

      So flavourful. Runnier than expected

  • Mint and coriander chutney

    • Jb_ on October 24, 2021

      Really tasty. Used a quarter of the chilli.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1841883050
  • ISBN 13 9781841883052
  • Published Sep 19 2019
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Seven Dials

Publishers Text

AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019'

'Veggies like you've never seen them before - Romy is a genius' Jamie Oliver

'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley
_________

Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food.

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, side dishes and drinks, vegan recipes have never been so inviting.

Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet.

Fresh and original, this cookbook is a must-have for vegan and non-vegans alike.
_________

'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4

'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang

Other cookbooks by this author