For years, the cuisine of India has been an obsession with me. Vegans, though, have to be vigilant in Indian restaurants, as many dishes are cooked in ghee and/or have a bit of cream or yogurt stirred into the sauce. And while paneer may look like tofu, it is very much a dairy product.

Fortunately for me, an Indian restaurant in a neighboring town boasts an entire vegan menu. But, in many ways, it is more satisfying to prepare the food at home. Plus it’s like perfume for your entire living space.

My recipes are not necessarily “authentic.” However, after becoming familiar with a basic vocabulary of ingredients common to Indian cuisine, I have found that it is possible to mix and match them in ways that honor tradition but encourage creative interpretation.

In the photo is a perfect and perfectly lovely dressed up or dressed down dinner: a colorful combination of, left to right: Chana Dal, Coconut-Cardamom Lentils and Indian Cauliflower with Black Mustard Seeds. All recipes are posted here on The Blooming Platter. Please see “Plattergories: An Index.”