21-Day Vegan Kickstart India

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Maggie Q
Amrita Rao
Dr. Nandita Shah
Rashaana Shah
Rahul Sharma

Mallika Sherawat
Jackie Shroff

Alicia Silverstone
Sonu Sood
Dr. Shashi Tharoor

Chef's Corner

Celebrity Tips


Dr. Shashi Tharoor

Dr. Shashi TharoorDr. Shashi Tharoor–United Nations peacekeeper, award-winning author, refugee worker, human rights activist, and member of the Indian Parliament—credits a vegetarian diet for keeping him healthy and on top of world issues.

Born in London, Dr. Tharoor attended school in India and the United States. He earned a doctorate from Tufts University and was later awarded an honorary Doctor of Letters degree from the University of Puget Sound and a Doctorate Honoris Causa in History from the University of Bucharest.

Dr. Tharoor served as a senior advisor to the secretary-general, as well as the under-secretary-general at the United Nations. He is the award-winning author of 12 books, as well as hundreds of articles, op-eds, book reviews, and columns.

Dr. Tharoor lives with his wife, Sunanda P. Tharoor, and sons, Ishaan, Kanishk, and Shiv, in Thiruvananthapuram and New Delhi, India. Learn more about Dr. Tharoor at http://tharoor.in/.



Dr. Tharoor's Recipes
Samandi Chutney


  1. Vegetarians in India are fortunate to have their pick of meatless options. Order a plant-based entrée the next time you dine out or travel.



2 cups rice

1 cup urad daal (white)

1 1/2 tablespoons salt

baking soda, pinch

Pick, wash, and soak the daal overnight for 8 hours. Pick, wash, and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and frothy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented.

Fill the idle holder or pan with 3/4 full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney.

Samandi Chutney

6-7 shallots

2-3 red chilies


1 tablespoon of tamarind extract

1 teaspoon roasted mustard seeds

1 cup curry leaves


Cut shallots in half. Add shallots to a heated pan or a kadai. When the color of the shallots start to change, add the chillies and tamarind. Grind this mixture, along with curry-patta, salt and a little quantity of water in a mixer grinder. Complete with a tadka of roasted mustard seeds and curry leaves to garnish the chutney. Serve with idlis.

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