Discover Indian Vegetables' Nutritional Wonders with Camellia Panjabi’s New Cookbook

London, Sep 5 (PTI) A new cookbook introduced in London this week highlights the diverse and rich landscape of Indian vegetable dishes, emphasizing their nutritional value and health benefits through carefully chosen ingredients and cooking methods. ‘Vegetables: The Indian Way’ by Mumbai-native restaurateur and author Camellia Panjabi presents 120 recipes encompassing a wide array of vegetables and lentils from every corner of India.

After extensive research, Panjabi ensured the inclusion of nutritional insights, Ayurvedic influences, and traditional cooking techniques that naturally aid digestion and nutrient absorption.

“I believed it was time to reconsider how we view vegetables, rather than relegating them to the back of a restaurant menu as mere side dishes,” Panjabi stated during a book launch event at Masala Zone in Piccadilly Circus, one of the key restaurants in her family’s MW Eat Indian dining franchise in the UK. “I aimed to categorize vegetables, delve into their full stories, and present only those recipes that tasted exceptional. Collecting recipes has been a lifelong passion, so selecting them was straightforward for me,” she reminisced.

This book, a concept that had lingered in her mind since the release of her best-selling ‘50 Great Curries of India’ 30 years ago, took form during the COVID pandemic lockdowns, encouraged by her sister Namita and brother-in-law Ranjit Mathrani. Despite being away from her research notes in Mumbai, the lockdown provided a unique opportunity for her to finally consolidate her ideas into defined chapters.

The tagline, ‘A definitive collection of recipes from the simple to the special,’ reflects her in-depth exploration of both familiar and unfamiliar dishes, such as the bitter gourd's role in controlling blood sugar and the nutritional completeness achieved by pairing lentils with rice.

“Though there is ample literature on Western vegetables, I embarked on visits to the National Institute of Nutrition and the Indian Agricultural Research Institute in Delhi. Consulting with herbalists and Ayurveda experts was an enlightening part of my journey, despite their bemusement at my frequent inquiries,” she shared.

The cookbook, featuring photography by Jonathan Gregson, presents both savoury and sweet dishes incorporating vegetables such as broccoli and pumpkin grown above ground, beetroot and carrot from below the ground, beans and okra from shrubs and vines, apple and mango from trees, and lotus stems and water chestnuts from underwater.

Focusing on the benefits of practices like soaking lentils and fermenting batters, along with the anti-inflammatory properties of spices such as turmeric and fenugreek, the book combines ancient Indian culinary wisdom with modern nutritional science.

Panjabi, a long-time advocate for plant-based cuisine in hospitality, including with the Taj Group of hotels, aims to underscore the importance of vegetables not just for flavor and sustainability, but also for promoting metabolic health, gut function, and longevity.

‘Vegetables: The Indian Way’, now available in bookstores and online, is her tribute to Indian cooking traditions like tempering (tadka), sprouting, and spice layering, techniques that elevate simple vegetables into nutritious and hearty meals.

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