Provenance · Volume VI
The Indian Canon
Three hundred and sixteen entries
Contents
Iopening
IIopening
III16
IV106
V193
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Indian · V The Canonical Dishes
Vegan
Two entries
Potato and cauliflower, spiced chickpeas in a tangy tomato-onion gravy: two preparations that are naturally and completely vegan. The third entry addresses the harder problem — replicating the silky, mildly spiced, tomato-cream sauce of a canonical dish without its defining animal ingredients.
V · The Canonical Dishes · 12 of 13Next chapter → Also in this chapter
Vegan
Potato and cauliflower, spiced chickpeas in a tangy tomato-onion gravy: two preparations that are naturally and completely vegan. The third entry addresses the harder problem — replicating the silky, mildly spiced, tomato-cream sauce of a canonical dish without its defining animal ingredients.
2 entries