India's great tradition of vegetarian cooking, refined over thousands of years, offers Western cooks a rich variety of delicious, healthful meatless dishes. When Laxmi Hiremath, a lifelong vegetarian, moved to the U.S. a decade ago, she brought with her fond memories of foods from all over India - from her childhood in the southwest, her years as a young bride in Bengal, and her travels in other regions, from the coconut groves of the southern coast to the cool mountain valleys of Kashmir. She set about recreating those flavors in her new home, using both familiar produce and such new, non-Indian vegetables as asparagus and chayote. Along the way, she developed techniques for using timesaving appliances and removing unnecessary fat from many dishes. In this, her first book, Hiremath offers the fruits of her labor of love - more than 200 delicious, easy-to-prepare Indian vegetarian recipes, some traditional, some original. She ventures well beyond the familiar curries, rice pilafs, and legume dishes to include breads, salads, relishes, cheese dishes, beverages, desserts, and even breakfast foods. Anyone looking for flavorful, healthful meatless fare for every day or special occasions is welcome in Laxmi's Vegetarian Kitchen. Here both long-time fans and newcomers to Indian cooking, vegetarian and non-vegetarian alike, are sure to find inspiration and sustenance.