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THE VEGETARIAN COOKBOOK CONTAINS STEP BY STEP
INTRODUCTION TO VEGETARIAN COOKING

NORTH INDIAN STYLE VEGETARIAN CUISINE
A routine North Indian style vegetarian meal serving consists of:

A glass of drinking water – it is a must to have drinking water available all the time while eating
Vegetable Curry (Sabzee) – at least one Sabzee. Two or Three Sabzees are prepared to treat guests
or when hosting a small function.
Chapaatees - also called Rotee – about 4 per person. These are served hot straight from the kitchen.
Usually the housewife is busy in the kitchen making & serving Chapaatees to family members and
can only join the family meal after the Chapaatee course. (Chapaatee is difficult to make since it
requires skill, similar to riding a bicycle, which can only come with practice and a few falls.)
Daal (Cooked Pulses in gravy) or Kadee (a Buttermilk preparation)
Rice or any rice preparation like Pulaaow
Pickles
Salad consisting of raw onion, tomato & cucumber
Sweet dish is not a routine feature. However, on special occasions i.e. during festivals or when
treating guests, several sweets are prepared appropriate to the occasion. I have included one sweet
dish in this book, which can be quickly prepared for any occasion. Fruits can also be used in place
of a sweet dish to save time.

Sabzees, Chapaatees, Paraantaas, Daal, Kadee and Rice are served hot. Chapaatee/ Paraantaa is served one at
a time hot from the kitchen. One is encouraged to take several repeat servings of all the dishes.

Traditionally food is eaten sitting on a mat, with the right hand without using any spoon or fork.