Photo by Matt Inwood
I feel I should really apologise to you all for not bringing Romy Gill's Zaika: Vegan Recipes from India to your attention sooner. I posted about it on Instagram and Twitter when it came out last year, but such was the pile-up of books at the time, it didn’t — unfairly — get its due on CookbookCorner. But it’s here now, and I’m very happy about that. I think you will be too. This is a book full of recipes that are as inspiring as they are relaxingly do-able; anyone — vegan or not — who likes eating — will find so much in it that immediately entices — from the Nigella Seed Naans (yes, of course I had to start with them!), Parathas, Spicy Aubergines, Samos Chaat, Black Lentil Dal and Khichdi (both particular favourites) to Cauliflower Pakoras, Vada Pav (another love of mine) and Beetroot, Kale and Sweet Potato Toasties. And I’ve made my tummy rumble just writing about them!
I’ve chosen a particularly special recipe to share with you today in the shape of the gingery, garlicky Cabbage and Carrot Dumplings, aka Momos. It is perhaps a more fiddly recipe than anything else in the book, but I feel that in these times, it is really helpful to have a small project to focus gently on. And what could be more gloriously comforting than a dumpling? I hope you enjoy them!
ZAIKA by Romy Gill is published by Seven Dials, £20 and is out now.
Photography by Del Sneddon and styling by Matt Inwood.
