About the Book
Vegetables are generally served as a side to main dishes being meat or seafood which needs to evolve and change. This book aims to break off the stereotype by making vegetables the star of the dish. Vegetables are given the right TLC in all the recipes in this book making it a healthy, scrumptious, and sustainable diet. This book sets out as a stepping stone for the dream to put vegetables in the center and give true light to vegetarian cuisine along with providing a modernistic approach to cooking vegetables. Thus calling out everyone to be unapologetically vegetarian
About the Author
Chef Dhruv Nijhawan is a well-established name in the Indian culinary sphere and received the prestigious Economic Times 40 UNDER 40 F&B LEADERS AWARD 2021. With his Classic European cooking techniques, he knows how to pamper your palette. “Be it comfort food on the couch or dessert in that belly pouch”.Bowing his head to humanity, Chef Dhruv is avidly working his part, towards the betterment of society by making Plant Based Cookery his niche because in his opinion this is the future of how we eat and shape the world.
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