Vegan Indian Food

Over 80 Plant-Based Recipes for Every Occasion

Ragini Dey

$45

Hardback

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English

Hardie Grant Books
03 June 2025

Vegetarian cookery; National & regional cuisine

Series: Global Vegan

Vegan Indian Food is a vibrant plant-based cookbook from celebrated chef Ragini Dey – a pioneering voice in the evolution of Indian food in Australia. Featuring 86 flavour-packed recipes, this is Indian cooking at its most inclusive and inviting, with clever adaptations of both traditional and modern favourites.

From samosas and pakoras to biryanis, rotis and more, the book brings together street food staples, classic curries, comforting dals and colourful salads – all made without meat or dairy, but full of authentic taste and spice. Recipes are supported by Ragini’s expert tips on foundational techniques, spice know-how and product swaps, helping you recreate the depth and variety of Indian cuisine in your own kitchen.

Accompanied by beautiful photography and reflections on food, family and culture, Vegan Indian Food is your go-to guide to flavourful, approachable Indian cooking – entirely plant-based, and proudly so.

By: Ragini Dey
Imprint: Hardie Grant Books
Country of Publication: Australia
Dimensions: Height: 248mm, Width: 190mm, Spine: 26mm
Weight: 910g
ISBN: 9781761451737
ISBN 10: 1761451731
Series: Global Vegan
Pages: 208
Publication Date: 03 June 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Ragini Dey was born in the city of Mirzapur, Northern India. Her family travelled extensively through India experiencing food from many different regions and experimenting with different recipes. Ragini graduated in political science in Delhi before moving to Mumbai to work in a catering school. She emigrated to Australia after her husband accepted a job with the Hilton Hotel in Adelaide. After several years teaching and cooking Indian food for establishments such as South Australia's Government House and dignitaries including Donald Bradman, she eventually opened Indian restaurant The Spice Kitchen. It was such a success that it expanded to include Indian cooking and spice-appreciation classes and became renowned for making everything from scratch, right down to the pickles, chutneys and spice mixes. Considered one of Adelaide's finest chefs, Ragini runs Ragi's New Deli spice shop and dining, and is in demand for cooking classes and catering.

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Vegan Indian Food

Over 80 Plant-Based Recipes for Every Occasion

Ragini Dey

$45

Hardback

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