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Prashad Cookbook: Indian Vegetarian Cooking

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100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart o 100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.


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100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart o 100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.

30 review for Prashad Cookbook: Indian Vegetarian Cooking

  1. 4 out of 5

    Hilary

    The recipes I have tried all worked well and were delicious. This would be a great book for vegans too as only a couple of recipes use yogurt which could be easily substituted. Only two downsides, firstly a mistake cookbooks often make, lots of beautiful pictures of glistening aubergines, laughing cooks, choosing vegetables at the market but not enough of the actual dishes. In a cookery book I want a recipe to be accompanied by a photo of the finished product every time. The other negative point The recipes I have tried all worked well and were delicious. This would be a great book for vegans too as only a couple of recipes use yogurt which could be easily substituted. Only two downsides, firstly a mistake cookbooks often make, lots of beautiful pictures of glistening aubergines, laughing cooks, choosing vegetables at the market but not enough of the actual dishes. In a cookery book I want a recipe to be accompanied by a photo of the finished product every time. The other negative point for me is that every recipe I have looked at or tried starts off with cooking in a good inch of vegetable oil, which makes otherwise very healthy food unhealthy. I found that these recipes could be easily cooked with barely any oil with a good heavy pan.

  2. 4 out of 5

    Stephanie

    Kaushy Patel's restaurant, Prashad, is my favorite restaurant I've ever eaten at (we used to visit it regularly when we lived in Leeds), so I was thrilled when this cookbook came out years ago and I got it as a gift. I don't cook from it often, because the recipes take a lot of time and effort (and as a busy parent with M.E./CFS, I don't have a lot of time and energy available) - but OH, is that time and effort worthwhile! I pull it out on special occasions, and every time, the results taste SO Kaushy Patel's restaurant, Prashad, is my favorite restaurant I've ever eaten at (we used to visit it regularly when we lived in Leeds), so I was thrilled when this cookbook came out years ago and I got it as a gift. I don't cook from it often, because the recipes take a lot of time and effort (and as a busy parent with M.E./CFS, I don't have a lot of time and energy available) - but OH, is that time and effort worthwhile! I pull it out on special occasions, and every time, the results taste SO GOOD. Highly, highly recommended! (Note: I am a slow and insecure cook, but these recipes - despite all their moving parts - are laid out so clearly that I've never had trouble following any of them, and the results have been delicious every time.)

  3. 4 out of 5

    Lee Broderick

    Depending on your tastes, you might be unimpressed with the idea of a recipe book produced by the chef-cum-owner of an Indian restaurant in Bradford. You might be worried that it would contain the worst rich, creamy, same-sauce-different-colour clichés of 1970's Anglo-Indian cuisine. If that's your concern though, look again. Kaushy Patel's restaurant has been hyped by TV shows for its primarily Gujarati inspired vegetarian Indian food and this book delivers tantalising recipes on almost every p Depending on your tastes, you might be unimpressed with the idea of a recipe book produced by the chef-cum-owner of an Indian restaurant in Bradford. You might be worried that it would contain the worst rich, creamy, same-sauce-different-colour clichés of 1970's Anglo-Indian cuisine. If that's your concern though, look again. Kaushy Patel's restaurant has been hyped by TV shows for its primarily Gujarati inspired vegetarian Indian food and this book delivers tantalising recipes on almost every page. This is one of those recipe books that's short on the back story and cuts quickly to the chase. There is a short biography but it's only spread over a few pages. A few more contain the obligatory guide to ingredients and then it's nothing but recipes until a few menu ideas at the end of the book. But those recipes... For some reason, a lot of my meat curries are ones that I've made up myself but when it comes to vegetarian curries, which I actually eat more often... Well, Indian Vegetarian Cookery is one of the most used books in my kitchen. That's an acknowledged classic cookery book but for me it shows its age in its emphasis on store cupboard ingredients. This book is the reverse, it reflects the kind of Indian cookery that we know and love in Britain now with fresh ingredients everywhere - massalas begin with fresh chillies and ginger, not dried like in Jack Santa Maria's venerable work. I've already cooked some recipes from this book and several, I know, will become regular features of my kitchen for years to come. The weekly vegbox just got more interesting again...

  4. 4 out of 5

    Monica Brizzi

    La cucina indiana vegetariana tra ingredienti e piccoli aneddoti di famiglia. Un bel libro da sfogliare e sfogliare ancora, sembra di sentire il profumo delle pietanze! I piatti sono difficili da replicare, con tanti ingredienti e tanti passaggi, fritture e prodotti non sempre reperibili, ma vale comunque la pena.

  5. 5 out of 5

    Tristan Colgate

    The restaurant is brilliant. The book gives you the sense of it, but unfortunately there are many errors and omissions in the recipe descriptions. I've not had particularly good results. The restaurant is brilliant. The book gives you the sense of it, but unfortunately there are many errors and omissions in the recipe descriptions. I've not had particularly good results.

  6. 5 out of 5

    Shikha

    Though quite basic, i could find some very interesting recipes. I loved the tips and recommendations for making everyday gujju food interesting.

  7. 5 out of 5

    Aditi Vyakarnam

  8. 4 out of 5

    Chris Ridley

  9. 4 out of 5

    Carlos

  10. 5 out of 5

    Elliott

  11. 4 out of 5

    John Warner

  12. 4 out of 5

    Kirsty

  13. 5 out of 5

    Kirsty

  14. 4 out of 5

    Dutch

  15. 5 out of 5

    David Whittaker

  16. 5 out of 5

    Kirti

  17. 4 out of 5

    Miss Dipika

  18. 4 out of 5

    Lauren Lewis

  19. 5 out of 5

    Tori

  20. 4 out of 5

    Nicola

  21. 4 out of 5

    Gosia

  22. 5 out of 5

    Bina Joshi

  23. 4 out of 5

    Stephanie

  24. 4 out of 5

    Magdalena Masters

  25. 4 out of 5

    Emmeli Karlsson

  26. 5 out of 5

    Jo Clarke

  27. 4 out of 5

    Janice A Fife

  28. 4 out of 5

    Dhruvee

  29. 5 out of 5

    Melanie Greenwood

  30. 4 out of 5

    ALISON AHMED BARRETT

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