In the past year or so, I’ve had a beautiful culinary experience.
I mean, I love cooking just about all of the time, but I got to do something really special.
I recipe tested for Vegan Richa, a vegan recipe author you need to follow right now if you don’t already. She assembled her first cookbook full of Indian delights, pushing out recipes to the testers, copy editing, taking our feedback and committing the most beautiful acts of food photography.
And, now that her book is out, I can tell you about it!
All of the drool.
It was excruciatingly hard to keep it a secret on this blog. I was blowing my own mind with the dishes I was able to churn out in my tiny Seattle kitchen with Richa’s guidance. I never thought I would be able to make authentic homemade Indian food, but now I can! I wanted to post my crappy cell phone pictures up here every time I cranked out a Richa dish.
But now you’re going to make them, because you’re going to buy this book.
Admittedly, you’ll probably have to acquire some Indian staples over time, like fenugreek leaves, mustard and cumin seeds and mung dal if you don’t have those on hand already. But once you pick them up, you’ll be able to create Richa goodness forever. (Who knew I’d ever keep nigella seeds in my spice cabinet?) More