Vaghaar: A Gujarati cookbook
Indian recipes from my mother's kitchen
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More than 70 easy-to-make recipes for Gujarati and modern Indian dishes.
Vaghaar is the technique of tempering spices to create a layer of flavour which is the foundation of every homemade curry. In her cookbook, Lad offers readers the culinary foundations and confidence to try their hand at some new flavours or techniques with these simple yet delicious dishes anyone can make at home.
Divided into chapters on starters and snacks, curries, breads, desserts, condiments and drinks, Vaghaar includes traditional Gujarati meals like Ringan Pailra nu Shaak (Aubergine & Potato Curry) and Buttery Jeera Chicken, as well as Indian favourites such as Samosas, Daal and Biryani, as well as contemporary flavour fusions like Keema Scotch Egg and Masala Shakshuka.
Alissa Lad is a multidisciplinary graphic designer from Leicester, UK. Having lived in London, Melbourne and Singapore, she's been spoiled by exposure to exceptional food and even better design. She began her career as a digital designer at Urban Outfitters and now works with a range of clients in fashion, F&B and architecture, specialising in branding and website design. After 12 years away, she's grown to appreciate the rich diversity of her hometown and the Indian diaspora's influence on British culture. Recreating her mother's recipes was the perfect way to feel closer to home through the familiar tastes and smells. This is her first book.
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