28 States 28 Plates
28 STATES 28 PLATES
28States 28Plates is a handbook on the culinary culture of India. It has 150 vegetarian recipes from all the 28 states of India. This book is an attempt to integrate and assimilate the culinary heritage and traditions. India is a vast and diverse nation— there are so many differences in the way food is prepared and consumed. Having an insight and understanding of these differences is always helpful— especially as we cohabit with people from all corners of the country and sometimes with people from different countries.
The book has practical everyday recipes. I have chosen the recipes based upon the availability of ingredients and the ease of preparation. There are a few very detailed recipes for Indian Mithai also. These recipes can be made for the upcoming festive season. The book will be available for purchase at select stores. It will be available for preorder on Amazon and Flipkart very soon.
Journey to 28 states
The journey of this book has been remarkable — it has been challenging but most importantly rewarding and enjoyable. It all started in the year 2021, when I went to Thiruvananthapuram to
spend time with my husband who was posted there after serving his tenure in Kolkata. Yugantar, Deekshant (my sons) and I had gone there for a month — which turned into almost a year. The world was in the midst of the second and third waves of Covid. All of us were homebound and we as a family envisioned this book wherein there would be recipes from across India. There was/is a growing enthusiasm for Indian vegetarian food both among Indians and also among the people of other countries. Veganism in gaining popularity in the world. I started testing/making Vegan recipes 4-5 years ago—to understand the concept. After a couple of months, there was an understanding that the concept of Indian vegetarianism is healthy, practical and also sustainable. There has always been an emphasis on dairy products in the absence of meat.
Journey to 28 states
The journey of this book has been remarkable — it has been challenging but most importantly rewarding and enjoyable. It all started in the year 2021, when I went to Thiruvananthapuram to
spend time with my husband who was posted there after serving his tenure in Kolkata. Yugantar, Deekshant (my sons) and I had gone there for a month — which turned into almost a year. The world was in the midst of the second and third waves of Covid. All of us were homebound and we as a family envisioned this book wherein there would be recipes from across India. There was/is a growing enthusiasm for Indian vegetarian food both among Indians and also among the people of other countries. Veganism in gaining popularity in the world. I started testing/making Vegan recipes 4-5 years ago—to understand the concept. After a couple of months, there was an understanding that the concept of Indian vegetarianism is healthy, practical and also sustainable. There has always been an emphasis on dairy products in the absence of meat.
REACH OUT TO US
REACH OUT TO US
Behind the scenes
I have enjoyed taking pictures of all the dishes—as much as I enjoyed developing the recipes for them. Food Photography without frills. Here’s a short video on shooting the Congress Kaadelekayi picture. Multiple pictures are taken— only one makes it to the book.
Congress Kaadelekayi is one of the star recipes of the book. It’s really delicious, easy to prepare, has accessible ingredients. It also has an interesting history.
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Learn recipes of yummy food all over India, detailed images with step by step instructions will help you out
