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A cookbook showcasing the delicious diversity of dhal in over 55 supremely comforting vegan and vegetarian recipes from Indian chef Nitisha Patel.Dhal is the term used in India for
dried split lentils, pulses, beans and peas. It refers to both the ingredient as well as the final cooked dish. No longer mainly India's culinary secret, its reputation as a
divine form of comfort food now traverses many cultures. With the
ever-rising prevalence of plant-based diets, so the
popularity of dhal has risen globally too. Lentils are
highly nutritious, a g
ood source of protein and
great for digestive health. As a chef with Indian heritage (where most food is naturally vegan or veggie) creating
delicious meat-free meals is something that comes naturally to
author Nitisha Patel. In this book, Nitisha shares an
astonishing array of variations on dhal - using different spices, herbs and vegetables, in different formats and with different accompaniments. Whether
thin and soupy,
thick and saucy or
dry and stir-fried, moulded into
pakoras,
burgers,
dosa or even used in
desserts.
About the author
Nitisha Patel is an award-winning chef and food consultant and has numerous achievements under her belt including being recognized as the Black Country's Master of Food, being awarded as the Midlands' Rising Star in food, drink & hospitality 2017, and developing convenience meals for some of the UK's largest supermarket brands. Nitisha, now the company director of Nitisha Patel Foods Ltd, runs and manages her own food consultancy business and has an impressive 18K+ followers on Instagram. She lives in Wolverhampton, UK.
