DESCRIPTION We often wonder how to present the same vegetables in different ways everyday. The taste, colour, texture and appearance of the same subzi changes from state to state. Across regions, our subzian can be subtly spiced or chilli-hot, pungent, savoury or cloyingly sweet, simply baked or simmered in rich sauces made with rich ingredients like cashew, cream and spices to simple ingredients like curds and coconut. This book covers delicious preparation of subzis from different regions of India. Many restaurant favourites like Dum Aloo Banarasi , Mirchi ka Salan, Vegetable Kolhapuri are included along with the traditional favourites of each region like Nimona from U P and Cabbage Poriyal from South India , Bharleli Vaangi from Maharashtra, etc. Let's try our hands at re-inventing Indian vegetable dishes from different regions and be a part of the winsome food experience.