When I cook for vegetarians, I never resort to substitutes like soya or tofu. I want them to enjoy the taste of vegetables and not fulfill their meat craving. Every time I do that, nobody missed their meat!Pumpkin is my favourite vegetable and can be used in a variety of ways. I can give you an entire menu made out of pumpkin!
Ritu Dalmia is an award-winning chef and restaurateur. Despite being born and brought up in a vegetarian Marwari family, she took a long time to write a vegetarian cookbook. But Diva Green: A Vegetarian Cookbook (Hachette India) is out now. We highly recommend it!
Cinderella foodSoup: Ginger, coconut and roasted pumpkin soup.Starter: Pumpkin and feta cheese purée served with little canapés.Salad: Roasted pumpkin salad with rocket leaves.Main Course: Pumpkin pancakes; pumpkin gnocchi or Thai pumpkin curry.Dessert: Pumpkin pie.*For recipes, look in the book!
From HT Brunch, June 16Follow us on twitter.com/HTBrunchConnect with us on facebook.com/hindustantimesbrunch