I've so far only made two dishes from Madhu Gadia's The Indian Vegan Kitchen, and I'm already enjoying the book. While altering vegetarian Indian dishes into vegan ones is not much of a task--it's typically a matter of simply substituting dairy products with their nondairy counterparts--it's nice to have already-vegan recipes available to make the cooking process even more streamlined. Gadia claims that the recipes she provides in her cookbook are both authentic and vegan by tradition, with no need for tweaking them into being vegan-friendly. So although the author has adjusted the amounts of fat used in the recipes to make them that much healthier (apparently a personal cooking habit), what the reader allegedly gets when attempting the dishes outlined in the book is not something meticulously formulated to fit vegan diets, but essentially real-deal Indian food with origins that happen to be vegan. I'm all for fusion cuisine and foods inspired by various culinary traditions, but I also love being able to eat authentic dishes without compromising my lifestyle choices, so I appreciate the health-conscious and apparently vegan-by-default nature of the dishes in The Indian Vegan Kitchen.