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News & Views


Mridula’s guide to fine vegetarian cooking


Celebrated cookery writer Mridula Baljekar’s latest book, Vegetarian Indian Food & Cooking, has been pub- lished by Lorenz Books, an imprint of Anness Publishing. This book is the fourth in a series of five books com- missioned from Mridula by Anness.


Beginning with an overview of India’s geography, history and climate, the introduction goes on to explore regional cooking, festivals and celebrations. It also provides an expert guide to some


of the most common ingredients, uten- sils and cooking techniques.


Drawing upon the very best vegetarian food from around the country, the book presents an array of classic as well as some of the less well-known dishes, in a collection of 150 recipes.


National Vegetarian Week highlights cost of poor service


As part of the launch of National Vegetarian Week 2012 (21-27 May) the Vegetarian Society revealed that poor service is putting an enormous £1.8bil- lion worth of catering business at risk.


Vegetarians account for nearly £2.5 bil- lion worth of food eaten at restaurants, cafes and workplace centres around the UK every year, but three quarters of them say they are unhappy with the options available to them.


Last year’s Big Veggie Survey revealed that the biggest problem vegetarians


and vegans face when eating out is the range of choice. Secondary to this is a lack of understanding from staff as to what a truly vegetarian meal is. Only 3 per cent of self-declared vegetarians eat fish but the survey found that 85% of vegetarians had been offered fish as a vegetarian option. With mistakes as big as this, it is understandable that some customers are upset with the standard of service they currently receive.


Liz O’Neill, on behalf of the Vegetarian Society, commented: “The UK catering industry employs over 1.3 million people and in a recession nobody can afford


to lose sales. We already know that a single vegetarian in a mixed group has a disproportionate influence on where that group chooses to dine so there’s a huge slice of business up for grabs by those willing to pay a bit of attention to the details and offer great meat-free food for all their customers.”


Now in its twentieth year, National Vegetarian Week is an annual aware- ness-raising campaign which promotes innovative vegetarian food and the ben- efits of a meat-free lifestyle.


Spice Business Magazine


20


Sept/Oct 2012


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