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Vegan Indian Food in “Chef on Call”

Yummy Indian Food

Once a month, the Washington Post‘s “Chef on Call” plays matchmaker between civilians with food issues and professional chefs with solutions. In today’s edition, a sixty-something couple gets a course in gourmet Indian cooking courtesy Chef Nilesh Singhvi of D.C.’s Bombay Club.

Sandra Gaffigan read The China Study and went vegan, but her steak-loving husband Jim has been tough to convert, especially with such tactics as a “kit for wheat berry chili that used eggplant as a meat substitute.” Unfortunately, Chef Singhvi’s food didn’t really do the trick for him either; after what sounds like an amazing feast of Fruit Chaat, Hara Kebab, Kadai Mushrooms, Moong Usal, Raita, and Khubani Ka Meetha, Jim remains unconvinced.

But the rest of us get the boon of a bunch of great recipes, and a very mainstream article that treats veganism as totally normal, respectable, and healthy.

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