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Indian vegetarian cuisine is a centuries-old culinary art with a vast array of regional dishes. From Punjabi chana masala to Gujarati kadhi to Tamil sambar, every turn leads to something new and delicious to tantalize both the eyes and the taste buds. This book, The Indian Vegetarian Cuisine: A Gastronomic Journey Through India's Vegetarian Regional Dishes, seeks to explore the culture, history, and significance of Indian vegetarian cuisine. This book is intended to serve as an introduction to the rich history and culture of Indian vegetarian cuisine for readers who are new to the subject. It explores regional variations in Indian vegetarian cuisine, and popular vegetarian dishes of India. It also examines North Indian vegetarian cuisine, South Indian vegetarian cuisine, East Indian vegetarian cuisine, West Indian vegetarian cuisine, Central Indian vegetarian cuisine, the spice of vegetarian cuisine in India, the health implications of eating vegetarian cuisine, and the culture of eating vegetarian cuisine.