Curry everyday Over 100 simple vegetarian recipes from Jaipur to Japan

"Gone are the days of a disappointing nut roast or over-baked stuffed mushrooms, as vegetarian food takes on a new life," asserts Michelin-starred chef Kochhar (Simple Indian) in this excellent "global feast" of vegetarian curry recipes. Interpreting curries as a "style of cookery," defined by a base of spices as opposed to a distinct flavor, he spotlights the dish's diversity, drawing intriguing comparisons as he ably guides readers through Far East Asia, the Indian subcontinent, Africa, and the Middle East. Brothier fare ranges from Northern Indian paneer in tomato and cashew gravy to Burmese eggplant and sweet potato curry, while other appealing recipes--including Moroccan chermoula cauliflower and Laotian warm mixed mushroom salad--ditch stock altogether. A crumbled tofu (soya mince) and pea curry inspired by Kochhar's childhood, meanwhile, puts a vegan spin on the popular Indian restaurant dish. Throughout, Kochhar provides intriguing cultural context: legend has it that saraman curry, for instance, originated centuries ago when Muslim traders brought dried spices to what is now Cambodia. Likewise, home cooks of all levels will appreciate Kochhar's uncomplicated instructions, handy substitutions (can't find taro? Swap in a floury potato), various curry spice mixes, and breads to scoop it all up--from Sri Lankan hoppers (rice pancakes) to parathas fried in ghee. Those looking to expand their knowledge and palates will find plenty of inspiration. (May)