Zaika: Vegan Recipes from India by Romy Gill

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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

  • 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.

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  • 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
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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.
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'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

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