It's her mother's recipes, living in the US. It breaks down Indian cooking into a literal flowchart, giving you a lot of options for creativity. It's not a "vegan cookbook"; it's just that the don't happen to use animal products. (There's even a couple of meat recipes, in fact. Oddly, no paneer, either, though adding pressed tofu to a lot of the recipes is a good way to stretch them and complement the flavors.)
It's also pretty heavy on the lentils, but you might find the Indian way of looking at lentils to be a lot more tasty (and a lot more variety) than "just a pot full of cooked beans". The keys are (a) pickles and chutneys, mixed and matched, and (b) the "chhonk", basically cooking spices in oil and adding it at the last minute. Between the two there's a ton of room for improvisation and different flavor profiles.
https://www.priyakrishna.me/indianish
It's her mother's recipes, living in the US. It breaks down Indian cooking into a literal flowchart, giving you a lot of options for creativity. It's not a "vegan cookbook"; it's just that the don't happen to use animal products. (There's even a couple of meat recipes, in fact. Oddly, no paneer, either, though adding pressed tofu to a lot of the recipes is a good way to stretch them and complement the flavors.)
It's also pretty heavy on the lentils, but you might find the Indian way of looking at lentils to be a lot more tasty (and a lot more variety) than "just a pot full of cooked beans". The keys are (a) pickles and chutneys, mixed and matched, and (b) the "chhonk", basically cooking spices in oil and adding it at the last minute. Between the two there's a ton of room for improvisation and different flavor profiles.