Dhal
Comforting Vegan & Vegetarian Recipes Made with Lentils, Peas and Beans
Seiten
2026
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-744-3 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-744-3 (ISBN)
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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 good 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.
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 good 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.
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.
| Erscheint lt. Verlag | 10.2.2026 |
|---|---|
| Zusatzinfo | 50 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 170 x 210 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78879-744-2 / 1788797442 |
| ISBN-13 | 978-1-78879-744-3 / 9781788797443 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
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