(From The Indian Express)
Gujju Goes Gourmet, the recently-launched digital cookbook, published by Juggernaut, is just the thing you want to scroll through on your commute back home to fix yourself a quick, healthy dinner. Written by food writer Sonal Ved, who loves her traditional home-cooked Gujarati food as much as, say, Vietnamese cuisine, the book lives up to the disclaimer in its title.
It is indeed a “no ketchup” – Gujaratis love ketchup and mayonnaise – guide to gourmet vegetarian food informed by Ved’s travels across the world. “From the Moroccan Chickpea Soup, a recipe that a friend wrote on a postcard during her short stay in Casablanca to Spicy Korean Tofu that I created on my way back from a supermarket in Bangkok, after I spotted Korean gochujang, the book has several dishes that have international inspirations,” says Ved, who took a year to put the book together.
And yes, gourmet does mean that you’re cooking with relatively more expensive ingredients such as edamame beans and asparagus, but dishes such as the Moroccan Chickpea Soup and No Bake Lime Pie, for instance, use everyday ingredients. The recipe for the Barley and Mushroom Burger with Turkish Cacik (a kind of a dip) stood out considering a healthy, vegetarian burger is an anomaly. While the mushroom lends the burger its meaty flavour, the cacik made with greek yoghurt replaces the mayo or the usual junk that is slapped onto the burger patty. Read more