VAGHAAR: A GUJARATI COOKBOOK (HB)

Vaghaar is the technique of tempering spices to create a layer of flavour which is the foundation of every homemade curry. Divided into chapters on starters and snacks, curries, breads, desserts, condiments and drinks, Vaghaar includes traditional Gujarati meals like Ringan Pailra nu Shaak (Aubergine & Potato Curry) and Buttery Jeera Chicken, as well as Indian favourites such as Samosas, Daal and Biryani, as well as contemporary flavour fusions like Keema Scotch Egg and Masala Shakshuka.