Indian Feast


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  • Samosas
  • Pakoras
  • Matar Shorba
  • Naan
  • Chana Chaat
  • Chana Masala
  • Dahl
  • Malai Kofta
  • Kadhi Kofta
  • Palak Paneer
  • Korma
  • Gobi Matar
  • Subji
  • Kosambari
  • Saffron Rice
  • Mint Chutney
  • Tomato Chutney
  • Coconut Chutney
  • Matar Chutney
  • Tamarind Chutney
  • Mango Lassi
  • Gulab Jamun
  • Gajar Ka Halwa

eBook Features

  • 100% raw and vegan
  • 23 recipes
  • Salt-free and oil-free
  • Easy, step-by-step instructions
  • Includes preparation time and servings


Indian cuisine is a flavorful experience, bursting with exotic spices, tantalizing aromas, and bold, satisfying flavors. Many dishes require hours of preparation, and often combine two or more separate recipes into a single dish. The traditional spices used such as turmeric, ginger, garlic, and chilis are well known for their healing and medicinal effects, and spices like cumin, coriander, cinnamon, and cloves are both warming and digestive.

However, Indian cuisine is also heavily cooked, and relies mainly on frying, toasting and simmering for its signature flavors. These flavors are much more vibrant when the ingredients are used in their natural state, without cooking. Many dishes that use boiled garbanzo beans, gram beans, and lentils can be elevated by sprouting the legumes instead. Because many Indian dishes are vegetarian, it only takes a few small changes and simple substitutions to create living vegan versions while preserving the original flavors and experiences of the dishes.

Indian meals usually start with an appetizer such as samosas or pakoras, and are served with various chutneys like tamarind and mint. The main dish is often sauce-based, served with rice and naan, and accompanied by a mango lassi or other yogurt-based drink. The desserts such as gulab jamun and gajar ka halwa are sweet and syrupy, providing a satisfying ending to an unforgettable feast!

The recipes in this book are intended to modernize the concepts of traditional Indian cuisine in a brand new way by providing amazing and flavor-rich versions of signature Indian dishes without the use of cooking, oil or salt. By soaking buckwheat, sunflower seeds, tiger nuts, and various legumes, then flavoring them with a rich variety of spices, these dishes come alive. Of course, hot, fiery chilis are integral to this type of food, and all of the recipes in this book can be adjusted to suit personal heat preferences.

Spices are the basis of well-seasoned Indian food, and freshly ground whole seeds are more flavorful and aromatic than using pre-powdered spices. In these recipes, tiger nut milk and freshly made coconut milk provide the richness for which Indian dishes are famous. Because the original, robust flavors of the vegetables are preserved throughout the preparation process, it’s important to source fresh, organic ingredients when preparing these dishes.

Additional information

eBook Series

Living Foods For Everyone Recipe eBook