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Veganism is a trend that is here to stay. While its health and environment benefits are talked about enough, many are deterred by the perception of vegan recipes being complicated and the seeming challenges of procuring the ingredients required. But with The Indian Vegan, your approach to and understanding of veganism is all set to change. Sonal Ved has researched the length and breadth of Indian cuisine for years, only to conclude that when it comes to a vegan lifestyle, no other culinary tradition is as well-suited as the Indian one. From Ladakhi chutagi, Kerala’s ulli theeyal and Manipuri kelli chana to Rajasthani moong dal khilma, Bengal’s mocha’r ghonto, Garhwali kafuli and more, she presents recipes that open the doors to the diverse world of the country’s regional cuisine and fit neatly into daily life.
Author Biography
Sonal Ved is the group digital editor for Harper’s Bazaar India,Cosmopolitan India and Brides Today. She was the first food editorat Vogue India. Her second cookbook Tiffin was listed in The New YorkTimes as one of the must-have cookbooks for Fall 2018.
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