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Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
Goodreads Choice Award
Nominee for Readers' Favorite Food & Cookbooks (2015)The ultimate plant-based Indian cookbook by the creator of VeganRicha.com.
From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.
Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.
Within these pages you will find recipes to please all the senses, including:
• Mango Curry Tofu
• Whole Roasted Cauliflower in Makhani Gravy
• Baked Lentil Kachori Pastries
• Quick Tamarind-Date Chutney
• Avocado Naan
• Fudgy Cardamom Squares
The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes.
The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.
From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.
Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.
Within these pages you will find recipes to please all the senses, including:
• Mango Curry Tofu
• Whole Roasted Cauliflower in Makhani Gravy
• Baked Lentil Kachori Pastries
• Quick Tamarind-Date Chutney
• Avocado Naan
• Fudgy Cardamom Squares
The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes.
The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.
256 pages, Paperback
First published May 5, 2015
610 people are currently reading
4553 people want to read
About the author
Richa Hingle
10 books67 followersHi, I'm Richa! I create flavorful vegan plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options at http://VeganRicha.com
Find me on social media
Facebook: https://www.facebook.com/VeganRicha
Intagram: https://instagram.com/veganricha
Twitter: http://twitter.com/veganricha
Youtube: https://youtube.com/veganricharecipes
Find me on social media
Facebook: https://www.facebook.com/VeganRicha
Intagram: https://instagram.com/veganricha
Twitter: http://twitter.com/veganricha
Youtube: https://youtube.com/veganricharecipes
Ratings & Reviews
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Community Reviews
Displaying 1 - 30 of 88 reviews
January 8, 2018
I can't believe I have never reviewed this one. I have checked it out so many times from my library and I have made many things from Richa's blog. And I loved them all. I really enjoy Indian food but there are just no good places near where I live. Plus, my husband will not eat it under any circumstance. Too bad for him. So this book is perfect for me as I can make my own.
Anyway, this one has so many great recipes from small plates and snacks (yum, potato samosas), to veggie curries, lentils and bean, one pot meals, main dishes, flatbreads, desserts, and chutneys and spices. I'm sucker for anything with lentils or beans. One of my favorite recipes from this author (on her blog) is the Tumeric chickpea peanut butter curry with veggies. Oh my, it so good. I LOVE chickpeas in any form. All the recipes indicate the amount of time to prep, if it's gluten, soy, or nut free and if it's easy. I did not think the recipes were so involved and most can be made during a weeknight. Not every recipe has a photo, but in this case, I'm OK with that. I just enjoy the recipes and how approachable they are. Next up, red lentil tomato pulao...and it's all mine. Hubs can go for takeout. :-)
Anyway, this one has so many great recipes from small plates and snacks (yum, potato samosas), to veggie curries, lentils and bean, one pot meals, main dishes, flatbreads, desserts, and chutneys and spices. I'm sucker for anything with lentils or beans. One of my favorite recipes from this author (on her blog) is the Tumeric chickpea peanut butter curry with veggies. Oh my, it so good. I LOVE chickpeas in any form. All the recipes indicate the amount of time to prep, if it's gluten, soy, or nut free and if it's easy. I did not think the recipes were so involved and most can be made during a weeknight. Not every recipe has a photo, but in this case, I'm OK with that. I just enjoy the recipes and how approachable they are. Next up, red lentil tomato pulao...and it's all mine. Hubs can go for takeout. :-)
August 19, 2017
I am SO grateful for this book. Thank you so much Richa; I don't know how I would manage if you hadn't done all the hard work of writing it. I just wish it was longer, or there were more books like it. <3
July 3, 2015
gorgeous, voluptuous, rich vegan cooking Indian style. truly inspiring.
October 16, 2018
I have always been a big fan of Indian cuisine. I loved how it was very vegetable heavy and you had lots of different options for meals without meat. But as I went vegan I soon discovered how many of those vegetarian dishes were full of dairy. So I was happy when I found the food blog Vegan Richa. Not only did she have some authentic Indian dishes, all vegan, she also had some fun Western/fusion dishes. So when Richa Hingle said she was releasing a cookbook all about Indian food, I knew I had to get it.
Photos
I love the photos that are in this book. It is pretty important to me to have photos of food that are not traditionally made in your area *cough* Vegan Eats World *cough* The Asian Vegan Kitchen *cough* If you are buying this cookbook you probably know a little about Indian food, but not a lot. And Richa's photos does help paint a picture of what to expect with textures, serving, etc.
And I can't stress enough how much this book needs lots of photos. The names of the recipes aren't too appealing. Richa describes the dish for what it is, but let's face it, how many different lentils can she use to keep your attention in the dal section? The photos gives a visual that stimulates the reader to pick it and make it.
Set-up
Nothing too unique about how this book is set up. But here is something I really liked about it. Richa explains why she made the book in the very beginning. Many times I would find this a little pointless with a vegan cookbook as it comes off preachy after awhile. But I think it is important because her book is about a specific type of cooking- Indian food. Some people might pick this book up without seeing it is vegan, so the introduction can be inspiring to someone.
Otherwise it is the same ol' same ol' deal. There is a large section about all the different foods you will need, explaining all the Indian specific ingredients, then moving to vegan specific foods. She divides up the recipes in a way that makes it easy to plan a traditional Indian dinner. Then she has the index in the back, which is very easy to use if you are looking for specific ingredients (something I like a lot!)
Writing
Richa isn't the best writer out there. But as a trade off she is short and to the point. She writes directions that are easy to follow. She also describes various indian staples in a quick no fuss manor. My only disappointment is that since she is so quick to describe things she glosses over the ingredients descriptions in the beginning a little too fast for my taste. But she makes up for it in the recipes, and gives a lot of details of different ways to make a recipe, where they are from, and how it may vary from region to region.
As for grammar, I think I only spotted one or two spelling errors. Nothing huge, and hopefully was fixed in the next pressing. The grammatically errors were minor and didn't make the things confusing on what the ingredients or recipe needed. I think there was one case where a spice wasn't listed in the steps. But Richa is so organized with the ingredients, ALWAYS listing them in order of use and grouping them by steps, that it was easy to figure out when to use the missing ingredient, which I think is much more important.
Overview
I can not stress how much I love this book. I got my copy for Christmas, and accidentally had two people get it for me. My Mother took the extra one and found out that she loved the book too. I can only hope that she gives lentils another try because I am falling in love with the potentials of dals. They are so cheap and are very versatile.
What I also love about this book is that there is a lot of ingredient overlap. Many cookbooks that focus on a specific cuisine or cooking style can sometimes fall into the trap of requiring ingredients that are only used in one or two different ingredients. I have many of these ingredients in my cupboard, granted I have a well stocked pantry. And if I don't have it, I have found a few other recipes that use that lentil that I had to buy, or whatever spice I had to buy.
I love this book and I think it is one of my new favorites. I will probably use it as much as Isa Does It since it uses a wide variety of foods and they are simple to make. None of the dishes are particularly hard, and usually don't take long to make. Some take a little longer to make, but usually has a lot of down time. I recommend this to anyone for weeknight dinners, and anyone who loves Indian food and wants to make some at home.
Recipes
This cookbook I tried my best to pick at least one recipe from each section of the book to show all the variety that is available. If there was a recipe available online legally, I left a link for people to try it out before buying the book. Click Here to Read the Individual Recipe Reviews on the Blog
Photos
I love the photos that are in this book. It is pretty important to me to have photos of food that are not traditionally made in your area *cough* Vegan Eats World *cough* The Asian Vegan Kitchen *cough* If you are buying this cookbook you probably know a little about Indian food, but not a lot. And Richa's photos does help paint a picture of what to expect with textures, serving, etc.
And I can't stress enough how much this book needs lots of photos. The names of the recipes aren't too appealing. Richa describes the dish for what it is, but let's face it, how many different lentils can she use to keep your attention in the dal section? The photos gives a visual that stimulates the reader to pick it and make it.
Set-up
Nothing too unique about how this book is set up. But here is something I really liked about it. Richa explains why she made the book in the very beginning. Many times I would find this a little pointless with a vegan cookbook as it comes off preachy after awhile. But I think it is important because her book is about a specific type of cooking- Indian food. Some people might pick this book up without seeing it is vegan, so the introduction can be inspiring to someone.
Otherwise it is the same ol' same ol' deal. There is a large section about all the different foods you will need, explaining all the Indian specific ingredients, then moving to vegan specific foods. She divides up the recipes in a way that makes it easy to plan a traditional Indian dinner. Then she has the index in the back, which is very easy to use if you are looking for specific ingredients (something I like a lot!)
Writing
Richa isn't the best writer out there. But as a trade off she is short and to the point. She writes directions that are easy to follow. She also describes various indian staples in a quick no fuss manor. My only disappointment is that since she is so quick to describe things she glosses over the ingredients descriptions in the beginning a little too fast for my taste. But she makes up for it in the recipes, and gives a lot of details of different ways to make a recipe, where they are from, and how it may vary from region to region.
As for grammar, I think I only spotted one or two spelling errors. Nothing huge, and hopefully was fixed in the next pressing. The grammatically errors were minor and didn't make the things confusing on what the ingredients or recipe needed. I think there was one case where a spice wasn't listed in the steps. But Richa is so organized with the ingredients, ALWAYS listing them in order of use and grouping them by steps, that it was easy to figure out when to use the missing ingredient, which I think is much more important.
Overview
I can not stress how much I love this book. I got my copy for Christmas, and accidentally had two people get it for me. My Mother took the extra one and found out that she loved the book too. I can only hope that she gives lentils another try because I am falling in love with the potentials of dals. They are so cheap and are very versatile.
What I also love about this book is that there is a lot of ingredient overlap. Many cookbooks that focus on a specific cuisine or cooking style can sometimes fall into the trap of requiring ingredients that are only used in one or two different ingredients. I have many of these ingredients in my cupboard, granted I have a well stocked pantry. And if I don't have it, I have found a few other recipes that use that lentil that I had to buy, or whatever spice I had to buy.
I love this book and I think it is one of my new favorites. I will probably use it as much as Isa Does It since it uses a wide variety of foods and they are simple to make. None of the dishes are particularly hard, and usually don't take long to make. Some take a little longer to make, but usually has a lot of down time. I recommend this to anyone for weeknight dinners, and anyone who loves Indian food and wants to make some at home.
Recipes
This cookbook I tried my best to pick at least one recipe from each section of the book to show all the variety that is available. If there was a recipe available online legally, I left a link for people to try it out before buying the book. Click Here to Read the Individual Recipe Reviews on the Blog
October 17, 2019
This is a lovely book, I have really enjoyed looking through the inspiring recipes. I can't wait to get cooking.
May 26, 2017
I've been a follower of Vegan Richa's blog for awhile and her recipes have always turned out great for me. After checking this out from the library and making a couple things (yellow lentils with spinach, baigan bartha (eggplant), and dosas with masala potatoes, I had to get my own copy. It's a wonderful Indian cookbook (and I have several already) because her recipes are simplified yet seem to taste just as good as the restaurant versions, which can be pretty heavy. These recipes are much lighter, since they don't rely on cream or ghee, and focus a lot on vegetables. Everything I have made so far has been delicious!
June 5, 2017
Excellent. I've read this book cover to cover and made many recipes in it. A great way to learn how to use Indian spices and to make your own spice concoctions. The book is organized by breakfast, bean (dahl) and rice , main entres, desserts, and spice mixes. There is a bread section for nan, crackers, roti, etc. Some gluten free breads too! Each recipe is broken down by how much time to expect to have to devote to making the dish. I'm not vegan, but I don't miss meat in any of Hingle's recipes. Most all the spices she calls for are available through Amazon.
February 10, 2022
As of today, I have cooked three recipes and both my Wife and I liked them all.
I have been on a quest to learn how to make restaurant style Indian food and I still haven't got there with this book, but they taste good.
The downside is of the three recipes they all took a long time to execute.
I have been on a quest to learn how to make restaurant style Indian food and I still haven't got there with this book, but they taste good.
The downside is of the three recipes they all took a long time to execute.
March 28, 2019
This is by far the best cookbook I've ever owned. I've now made more than three dozen recipes from it, and there has not been one that's not worth making a second time. There are lots that have become regular go-to recipes.
December 15, 2018
This is a great Indian Cook Book. It has traditional and creative recipes that will appeal also to non-vegan eaters (I'm not vegan).
I love dals, rich curries and something that is appealing different to my palate and this ticks all of my boxes.
On a separate issue and a BIG downside is that there appears to be a practice on Amazon that if you buy something and go back to buy a second copy/item the price magically has gone up. This book had gone up more than £2 in a space of 24 hours. I found it cheaper in my local book shop.
Not a good practice Amazon and not a good way to keep a customer!
I love dals, rich curries and something that is appealing different to my palate and this ticks all of my boxes.
On a separate issue and a BIG downside is that there appears to be a practice on Amazon that if you buy something and go back to buy a second copy/item the price magically has gone up. This book had gone up more than £2 in a space of 24 hours. I found it cheaper in my local book shop.
Not a good practice Amazon and not a good way to keep a customer!
April 17, 2018
5/5...10/10...100/100! I'm so glad I picked this book up at the library and can't wait to buy it. Indian food is basically the best food (I'm willing to fight you on this) and the recipes in this book do not disappoint.
June 23, 2018
Love it!
This might just be my favourite recipe book ever. Very inspiring - so much delicious food, and I love that there are plenty of pictures.
This might just be my favourite recipe book ever. Very inspiring - so much delicious food, and I love that there are plenty of pictures.
November 12, 2019
One of my favourite cookbooks; we use it weekly. Her stories are lovely and the recipes accessible and delicious.
August 14, 2019
Enjoy the recipes, whole family. Good read
January 18, 2019
Richa Hingle's books are definitely keepers! Her recipes always taste great. Vegan Richa's Indian kitchen as vegan versions of many of my favorite Indian foods. Much easier and quicker than older traditional Indian cookbooks I have used, although they still can be quite time consuming.
February 19, 2019
As a vegan who loves Indian food, this book is a gem. You'll find so many recipes in here that have been veganized and you will want to send Hingle a birthday you will be so pleased. Clearly set out, great photos and true to stated cooking times. A must, I reckon, for vegan lovers of Indian food.
December 31, 2019
a must have , very good and nice book, it gives options to substitute but generally speaking the ingredients are available in most of the countries
February 18, 2018
Love this cookbook. Pretty much everything I've made has been really good and tasty. Mostly gluten-free or instructions for making recipes so. Many can be made lower calorie if needed. You do want to buy some Indian spices ahead of time in order to make many of these. I suggest deciding on 2-3 recipes, buy the spices for those and make them to make sure you like the taste of this food before you invest in more spices. I found most at a local Indian grocery store and ordered some online.
September 18, 2016
Yay!!!! Fantastic cookbook.
Some of my faves:
Potato Quinoa Patties
Marsala Lentils
Chickpea Curry
Unbelievable that I can get my American born husband who ate only chicken fingers and fries when I met him, who changed to veggie burgers shortly thereafter, to eat Indian food! Really Italian was the most ethnic food he ate. I'm amazed.....
Great cookbook.
Some of my faves:
Potato Quinoa Patties
Marsala Lentils
Chickpea Curry
Unbelievable that I can get my American born husband who ate only chicken fingers and fries when I met him, who changed to veggie burgers shortly thereafter, to eat Indian food! Really Italian was the most ethnic food he ate. I'm amazed.....
Great cookbook.
September 4, 2017
I highly recommend this book if you are a dedicated cook; this book is not for those casually dipping their toes into cookbooks or veganism! The recipes aren't easy, but they're so worth it; this is an amazing introduction into Indian cuisine and the best addition to my cookbook collection in years. If you have the time and inclination (and spice resources!), you will love this photographed filled treasure trove of veganized delights.
Read
February 14, 2016I haven't made any of the recipes yet so not giving a rating, but would love to try some out in the future.
December 29, 2020
Richa is undoubtedly a vegan genius. As a vegetarian of many decades, I've long appreciated Indian cuisine - but had never really ventured into learning to cook it myself. Richa's cookbook is wonderfully approachable, even for someone who's spice rack doesn't already contain asafetida or black salt. Not only has she converted some of her favorite childhood dishes to be vegan, she's also simplified them - so you don't have to block out a whole afternoon to prepare a dish.
We did have to purchase some new ingredients for several recipes - but that was a fun adventure in its own right. The spices we were looking for weren't sold at Whole Foods, so the next time we ate at our favorite Indian restaurant, we asked them where they buy their spices. They pointed us to a small convenience store not far away (I'd probably driven by it a hundred times), that was an absolute wealth of Indian spices.
If you've ever considered dabbling in Indian cooking, I really can't recommend this cookbook highly enough. The recipes were consistently great - not hit or miss as some cookbooks can be. It's opened up a whole palette of new flavors and techniques, such that when we do dine out at an Indian restaurant - I feel like I have a much greater understanding of where the different flavors come from, and appreciation for the artistry.
Really you can't go wrong with any of the recipes, but below are my top three:
1) Gobi Mutter Masala [pg 70]
2) Baked Potato Samosas [pg 34] (be sure and make the Tamarind Date Chutney and Mint Cilantro Chile Chutney)
3) Chilla [pg 24]
We did have to purchase some new ingredients for several recipes - but that was a fun adventure in its own right. The spices we were looking for weren't sold at Whole Foods, so the next time we ate at our favorite Indian restaurant, we asked them where they buy their spices. They pointed us to a small convenience store not far away (I'd probably driven by it a hundred times), that was an absolute wealth of Indian spices.
If you've ever considered dabbling in Indian cooking, I really can't recommend this cookbook highly enough. The recipes were consistently great - not hit or miss as some cookbooks can be. It's opened up a whole palette of new flavors and techniques, such that when we do dine out at an Indian restaurant - I feel like I have a much greater understanding of where the different flavors come from, and appreciation for the artistry.
Really you can't go wrong with any of the recipes, but below are my top three:
1) Gobi Mutter Masala [pg 70]
2) Baked Potato Samosas [pg 34] (be sure and make the Tamarind Date Chutney and Mint Cilantro Chile Chutney)
3) Chilla [pg 24]
January 20, 2021
Man, people love this book, and I feel like I've read others by Richa Hingle before and enjoyed them, but this one...did not work for me.
I found that most of the recipes take longer than I prefer, though I do appreciate the breakdown of time for each one (prep time, active time, inactive time). But the big issue for me is the layout. There is SO MUCH TEXT on every page, it makes the recipes feel really overwhelming before you even start cooking anything. Most of the ingredient lists are long and broken up into two columns, and there's very little border around the edge of the page. I just...don't like to look at it. Which is probably dumb, but I really struggle to keep my place in recipes and this...is just too much for me.
I found that most of the recipes take longer than I prefer, though I do appreciate the breakdown of time for each one (prep time, active time, inactive time). But the big issue for me is the layout. There is SO MUCH TEXT on every page, it makes the recipes feel really overwhelming before you even start cooking anything. Most of the ingredient lists are long and broken up into two columns, and there's very little border around the edge of the page. I just...don't like to look at it. Which is probably dumb, but I really struggle to keep my place in recipes and this...is just too much for me.
February 13, 2019
I've owned a couple of more traditional Indian cookbooks, and they have needlessly-complicated steps involved. Richa cuts through all this and reduces recipes to the essentials. Every one I have made has come out amazingly good.
I'd like to see her include an alternative for Baingan Bartha where the eggplant is peeled, cubed and cooked in a pressure cooker for 30 minutes on high. This is much easier than grilling or baking it, although one must add a couple drops of "liquid smoke" to compensate for the missing charred flavor.
I'd like to see her include an alternative for Baingan Bartha where the eggplant is peeled, cubed and cooked in a pressure cooker for 30 minutes on high. This is much easier than grilling or baking it, although one must add a couple drops of "liquid smoke" to compensate for the missing charred flavor.
March 29, 2020
This was my first time cooking Indian food. I'd been to a few restaurants, and loved the smells, spices, and sauces. I became a vegetarian, and thought Indian food would be something fun to cook at home. Some of these are more labor intensive, but worth it! She has great modifications for different proteins, more vegetables, less spice, etc.
October 28, 2020
This is a terrific cookbook. I give it 4.5 stars only because there are several ingredients that even with Amazon would be hard to get here in Maine. The recipes are not hard and are completely lovely in a traditional way. I am truly glad I bought this cookbook and have already earmarked several recipes to begin trying. :-)
~Hope
~Hope
November 29, 2020
I've made 6 recipes from this book and only 1 (the Goan Tempeh) has been a standout thus far. The rest have actually been really bland, despite me buying a whole new Indian spice kit when I picked up the book. I'll probably double the spices going forward and see if that helps, and I'll update my review if future recipes end up any better...
April 19, 2021
Enjoying this cookbook, but I find I have to really up the spice levels in most dishes to have the flavours come through right. After having this happen a few times, I usually double the spices in every recipe (in ratio to however much I'm making and all of the recipes are coming out much better. This to one side, really enjoy the variety in this cookbook!
April 6, 2023
Lots of great recipes
Richa has compiled a collection of diverse recipes, with something available for everyone. She includes suggestions on where to find hard to find ingredients. There are casseroles, stir fries, desserts and more. I’m looking forward to trying the potato cauliflower casserole.
Richa has compiled a collection of diverse recipes, with something available for everyone. She includes suggestions on where to find hard to find ingredients. There are casseroles, stir fries, desserts and more. I’m looking forward to trying the potato cauliflower casserole.
September 26, 2017
This book is packed with fantastic dishes and easy to follow recipes. It's Vegan, yes. Doesn't matter the diet, what matters is the quality of the food. This book deserves every one of it's 5 stars.
Displaying 1 - 30 of 88 reviews