Ring in spring with our fab veggie issue. We’re celebrating the best of the season’s bounty with this special meat-free edition. Want to know what great veg cooking is about in 2014? We show you what you can do with the behemoths of the Indian market – pumpkins, tomatoes, lotus stems and jackfruits. Master the art of preserving lemons at home, ferment seasonal purple carrots for kanji and assemble sassy picnic dip jars in flavours like kasundi and caramelised onions. We also showcase rave-worthy veggie pies, knockout banana desserts, and a stunning home-style Chitrapur Saraswat feast. Plus an easy menu from Gujarat. Go on, make magic on the plate. Get your March issue today!