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 food
Soup: 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 16
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