In Chetna's Healthy Indian: Vegetarian, Chetna Makan revels in refreshing and bright plant-based food via nparts
, author of four cookbooks and former Great British Bake Off semifinalist.One of more than 80 recipes in her latest book,, the recipe for spinach and coconut dal exemplifies her approach to plant-based cooking. Maximum impact with minimal effort, she’s adept at using pulses, produce and spices to their fullest. “My aim is to help you feel more confident using veg, and become a little more experimental with pulses,” she writes.
Makan, who lives in a seaside town in Kent, England, moved from Mumbai in the early 2000s. As with her previous work, she found inspiration for, took her to India’s four largest cities — Chennai, Kolkata, Mumbai and Delhi — in pursuit of a wide array of street foods, this time she took a more localized approach with a single trip to Delhi., seven passionate home cooks hailing from different parts of the country invited her into their kitchens.
“You can cook all the meat you want, but at the end of it, it tastes like meat. You can add different spices of course, and it will taste a bit different, but the core is still meat,” says Makan. “Whereas with vegetables and other vegetarian , everything you cook is different. Cauliflower has a different flavour. Spinach has a different flavour. Lentils have a different flavour.
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