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GUJJU_PUSH NOTIFICATIONJuggernaut Books is delighted to publish Gujju Goes Gourmet by Sonal Ved, India’s first cookbook on a phone. With accompanying photographs taken exclusively on an iPhone this is a cookbook that celebrates great, stylish food with 45 mouth-watering meat-free recipes that are exotic, glamorous and easy to cook.

Zeba Kohli, Chef Hemant Oberoi, Sonal Ved and Pooja Dhingra

Zeba Kohli, Chef Hemant Oberoi, Pooja Dhingra

But how can you love food and be a veggie? Can you write about food if you don’t eat meat? These are some of the frequently asked questions of a vegetarian, especially when she happens to be a food writer. Determined to break this mindset Sonal Ved set out to write a cookbook that would make vegetarian food hip and cool and different from other vegetarian cookbooks and from recipes found on the internet. In her challenge to do this she ended up creating unusual recipes that put together combinations rarely heard of such as barley and mushroom, cauliflower and balsamic vinegar and beetroot and strawberry.
Gujju Goes Gourmet is an urban cook’s handbook to glamorous home-style cooking. From snappy party hors d’oeuvres, quick-fix detox and diet recipes, refreshing drinks and satisfying home meals, this book is for all vegetarians who’d like to put out wholesome spreads.
Grouped into soups and salads, small plates, main course dishes, and desserts and drinks, the recipes have been tested several times in the author’s kitchen, at parties and formal sit-downs and are foolproof, some even effortless. Some of the recipes include Microgreen and the Mood Fixer, Bulgar wheat, mushroom and peas risotto, Deconstructed falafel and Vegan tofu rancheros.
Written by a weekend chef and a seasoned food writer, Gujju Goes Gourmet promises to put an end to your ‘what to cook for dinner’ quandary.
Gujju Goes Gourmet is exclusively available on the Juggernaut Books app for Android and iOS

Based in Mumbai, Sonal Ved is a vegetarian food writer who spends most of her time writing or developing new recipes. She has written food features for various newspapers and publications in India over the past seven years and currently works with Vogue India, curating content for and cooking up beautiful food features for the print magazine. She also works as a cooking instructor at Studio Fifteen (a culinary studio by Le 15 Patisserie).
Apart from watching recipes come alive, her hobbies include lapping up cookbooks, collecting cookie cutters, learning about recipe origins, taming her kitchen garden and learning conventional cooking from her homely maharaj.
For more information, please contact Rachna Kalra at [email protected] or +91 9899588545

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