The wide variety of recipes in this cookbook includes vegan selections for breakfasts, curries, breads, sweets and treats. The directions are easy to follow and thoroughly explain the recipes. The section on creating a Thali was exceptionally helpful. This chart provided an excellent jumping off place for those who are new to plant based Indian cooking.
Many thanks to NetGalley and Workman Publishing for the advance copy. All opinions are my own

This had some really great recipes in it that I will definitely be trying out!
Thank you NetGalley for this ARC.

This is one in a series of three so far (Southern, Indian, Mexican) and has some interesting Indian recipe translations. The presentation is meh - hardly inspiring and none of the photographs made me want to run to the kitchen to try the recipe. Especially odd to me since Indian isn't traditionally a meat heavy set of dishes and so keeping an Indian cookbook vegan shouldn't have been too difficult or required much in the way of substitutions.

The book breaks down as follows: Introduction, Keep your kitchen stacked, Breakfast, Chai and chaat, Mains and curries, Grains and breads, Sauces and sides, Sweets and treats, Resources. The introduction tells you a bit about the author and then provides a list of ingredients you want to keep handy for that type of cooking. Recipes include: jalapeno butter tofu, pomegranate radish salad, strained yogurt with apricot cardamom compote, chili "cheese" lentil pancakes, masala yams with ramp chimichurri, tamarind snow cone, tofu tikki burgers, braised spring pea semolina porridge, and many more.

Most, but not all, recipes include a photo. Each recipe breaks down as: title, description, serving size, italicized and bold ingredients, then clunky unnumbered paragraph steps. Tips are given on some recipes as well. There is no nutrition information, storage information, or substitution suggestions for allergies. There are tips for Indian food cooking interspersed with the recipes.

The presentation is simple and not very inspiring. The photographs as well don't necessarily show the recipes off to advantage and often feel done by an Iphone in indifferent lighting. Admittedly, it created a lot of 'meh' rather than excitement for what was inside which was unfortunate.

Those with health concerns or weight issues would probably want to be careful here - there's a reason no nutrition information is given since you'll get a lot of unhealthy simple carbs and heavy fats. So while the recipes should taste good, the point here is vegan rather than vegan healthy. While reading through, I kept hoping for healthier options rather than what often felt like vegan Indian comfort food. Reviewed from an advance reader copy provided by the publisher.

Make It Plant-Based! Indian is one of a new series of related kitchen guides with recipes, this one featuring plant based Indian by Srishti Jain. Due out 13th May 2025 from Hachette on their Workman Publishing imprint, it's 184 pages and will be available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.

This is a good basic, well organized, vegetarian Indian cookbook. The basics and well loved recipes are represented, and the instructions are easy to understand and follow. They are arranged in chapters, thematically: breakfast, chai & chaat, mains & curries, grains & breads, sauces & sides, and sweets & treats.

Ingredients will be mostly available at any large/well stocked international market/grocery store. Recipes include an introduction, background info (including transliterated Indian name), and yields. Ingredients are provided in a bullet list, followed by step by step preparation instructions. Measurements are given in imperial (American) units with metric in parentheses (yay)!. Nutritional info is not provided.

About 20% of the recipes include color photographs. The plated foods are professionally styled and serving suggestions are appetizing and appropriate. The author/publisher have also included pantry lists for convenience as well as a cross-referenced index.

Four stars. Simple, but effective. It would be a nice choice for public or school library acquisition (it's a set volume, so it's worth acquiring all the volumes which are graphically similar with different themed cuisines).

Disclosure: I received an ARC at no cost from the author/publisher for review purposes

This is a nice cookbook for vegans who want to make somewhat authentic vegan Indian dishes. There are photos for maybe a third or a fourth of the recipes, though in my ARC the colors are so oversaturated that it’s hard to even look at them. I’m not sure if this is a mistake, if they ruin them on purpose so nobody pirates them, or if it’s just really bad design choices by the interior design team. In any case, I didn’t care for most of them.

I was intrigued by a breaded marinaded tofu sandwich with onions, tomatoes and a ketchup mayo mix that’s apparently a riff on a popular McDonalds sandwich in India. I wasn’t really drawn to most dishes though they sounded authentic and interesting. Most of the dishes are very high in carbs and many involve gluten like puff pastry, so the book wouldn’t be a good fit for my family. It will be great for vegans who don’t mind doing a bit of work for the recipes and who don’t have special dietary needs. There is no nutritional information for the recipes.

I read a temporary digital copy of this book for review.