Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur Jaffrey has lots of recipes. But with the pictures and variety of locations, Ms Jaffrey has done something wonderful. She's cracked the code of how to turn a cookbook into a travelogue. Taking the readers into kitchens grand like Falaknuma (when there's a spin like asking for a pomegranate Margarita to be made non-alcoholic. These kind of incidents paint a little picture about the author, bartender and the place) but also going to places where the good food flows like the Bombay dubba walla. The book focuses on different parts of India, so even if you are a vegetarian cook from India, you will still appreciate the ingredients and special mixes in the other parts of the country - eg Kasthundi.
The berry pulav with its pink astonishing colours, looks so great that I want to try a variant of it with pomegranate.I am going to try naan khatai too. It is more involved than a simple recipe that i have. But I want to see how will it be with sooji and besan flour.
naan khatai
This naan khatai has a dominating sugar taste. the texture is crunchy but it tails off with a gritty taste of Sooji at the end.
A friend suggested this curd rice with pomegranate seeds
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