Rohit Ghai’s Indian vegetarian menu
The South Indian subcontinent has some of the world’s best comfort food, much of it being deliciously meat-free. Rising-star chef Rohit Ghai adds his own spin. Pick a few dishes or make the whole menu for a full-on Indian vegetarian feast…
After working in some of London’s best-loved Indian restaurants such as Benares, Gymkhana and Jamavar, the young chef struck out on his own, opening Kutir in Chelsea in 2018 to great acclaim. He’s known for the creativity of his cooking and has also opened street-food joint Koolcha at Boxpark Wembley, selling stuffed north Indian flatbreads, curry bowls and cocktails. These recipes, which are all either vegetarian or vegan, are from Rohit’s eagerly awaited first book, Tarkari.
Vegetarian Indian feast for four
Click on each picture below to be taken to the individual recipes.
Rohit shares his vegan-friendly recipe for aloo paratha, flaky flatbreads filled with potatoes, fresh coriander and spices. Double the carbs, double the comfort.
The main dishes and sides
“Part of the traditional Kashmiri Pandit cuisine, dum aloo is from the Kashmir Valley. The potatoes, usually smaller ones, are deep-fried, then cooked slowly over a low heat in a gravy with spices,” says Rohit.
“This is a quick, wonderfully healthy dish from Nepali cuisine. Palungo ko saag means spinach in the Nepali language. The dish is a simple stir-fry, and you can make it with other leafy greens – use kale or mustard leaves if you like.”
“Jackfruit is a versatile vegetable with a wonderful flavour and texture. It’s known as ‘vegetarian meat’ because it has a similar texture to chicken or pulled pork.”
“Khichadi is a rice and dhal mixture – India’s comfort food. As a child, I’d demand my mum make it for me almost every day for lunch – simpler days! At Kutir, I serve a version with wild mushrooms and fresh truffle, which has become one of my signature dishes – I’ve adapted it so you can make it at home.”
“Malpuas are sweet pancakes fried in ghee and dipped in syrup. They’re traditionally made during festivals, and each region, from Bihar to Bengal, has a different version.”
TARKARI: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books £25) is out now.
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