Mumbai-born restaurateur and author Camellia Panjabi introduced her latest cookbook, Vegetables: The Indian Way, at a vibrant launch event at Masala Zone in Piccadilly Circus, part of her family’s MW Eat Indian dining group in the UK. The book, released this month, features 120 meticulously curated recipes showcasing India’s rich variety of vegetable and lentil dishes, organized by how the ingredients grow—under the ground, on the ground, on shrubs, vines, trees, or under water. Panjabi’s work, infused with Ayurvedic insights and nutritional science, elevates vegetables from mere side dishes to culinary centerpieces, emphasizing their health benefits and cultural significance.

The cookbook, a passion project conceived three decades ago after her bestselling 50 Great Curries of India, was completed during the COVID-19 lockdown with encouragement from her sister Namita and brother-in-law Ranjit Mathrani.

Panjabi’s extensive research, conducted at institutions like the National Institute of Nutrition and the Indian Agricultural Research Institute in New Delhi, alongside consultations with herbalists and Ayurveda experts, informs the book’s detailed nutritional notes.  Recipes highlight traditional techniques like tempering (tadka), sprouting, and spice layering, which enhance digestion and metabolic health, with dishes ranging from bitter gourd for blood sugar regulation to lentil-rice combinations rich in amino acids, complemented by Jonathan Gregson’s vivid photography.

Panjabi, a veteran of the hospitality industry with a legacy at the Taj Group of hotels, underscores the sustainability and health benefits of plant-based Indian cooking. From anti-inflammatory spices like turmeric and fenugreek to gut-friendly practices like soaking lentils, Vegetables: The Indian Way merges ancient culinary wisdom with modern science.

Available in bookshops and online, the cookbook aims to inspire a global audience to embrace India’s vegetable-centric cuisine for its flavor, sustainability, and contributions to longevity and gut health, cementing Panjabi’s legacy as a champion of Indian gastronomy.

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