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The Gate Vegetarian Cookbook: Where Asia Meets the Mediterranean
At the age of seventeen, Adrian Daniel decided to become vegetarian - a curious choice for one who had never really enjoyed vegetables. So he set about developing his own cuisine that manages to bring out the quintessential taste of every plant, root, tuber, leaf and stalk, and combines them into exquisite dishes that are diverse, palatable and exciting.
In 1990, Adrian and his brother Michael opened The Gate Restaurant in an airy church hall just off London's busy Hammersmith roundabout. This haven of 'cheerfully refined, unfussy, lip-smacking hedonism" has rapidly become a Mecca not only for local vegetarians, but for discerning diners of all tastes.
The restaurant's eclectic repertoire is influenced by Mediterranean, Pacific Rim and international ethnic cooking, but none more so than the Indo-Iragi Jewish tradition of the brothers' own grandmother. This unique and rich vein is apparent in their menus, and in the content of the book. Southern European dishes such as risotto, tortilla and courgette flowers with grilled
vegetables take their place on the menu alongside Falia Bargi, a dry green bean "curry", as well as Asian classics such as Pad Thai and shiitake wonton; pestos and tapenades sit alongside schoog, harissa, Thai red curry paste and Indian chutneys. Many of the recipes are deceptively simple, but the combination of herbs, spices and aromatics makes the finished dishes wonderfully complex in taste and texture. As well as being a must for every vegetarian, The Gate Vegetarian Cookbook will be invaluable for all who love good flavoursome food.
About the
Adrian and Michael Daniel opened The Gate restaurant in Hammersmith, West London, in 1990. The Gate rapidly become a mecca not only for local vegetarians, but for diners of all tastes. It received a Time Out award for the Best Vegetarian Meal in 1993 and was nominated for a Carlton Restaurant Award in 1998. The Daniel brothers went on to open a juice bar in Triyoga in Primrose Hill, West London, in 2006.
In 1990, Adrian and his brother Michael opened The Gate Restaurant in an airy church hall just off London's busy Hammersmith roundabout. This haven of 'cheerfully refined, unfussy, lip-smacking hedonism" has rapidly become a Mecca not only for local vegetarians, but for discerning diners of all tastes.
The restaurant's eclectic repertoire is influenced by Mediterranean, Pacific Rim and international ethnic cooking, but none more so than the Indo-Iragi Jewish tradition of the brothers' own grandmother. This unique and rich vein is apparent in their menus, and in the content of the book. Southern European dishes such as risotto, tortilla and courgette flowers with grilled
vegetables take their place on the menu alongside Falia Bargi, a dry green bean "curry", as well as Asian classics such as Pad Thai and shiitake wonton; pestos and tapenades sit alongside schoog, harissa, Thai red curry paste and Indian chutneys. Many of the recipes are deceptively simple, but the combination of herbs, spices and aromatics makes the finished dishes wonderfully complex in taste and texture. As well as being a must for every vegetarian, The Gate Vegetarian Cookbook will be invaluable for all who love good flavoursome food.
About the
Adrian and Michael Daniel opened The Gate restaurant in Hammersmith, West London, in 1990. The Gate rapidly become a mecca not only for local vegetarians, but for diners of all tastes. It received a Time Out award for the Best Vegetarian Meal in 1993 and was nominated for a Carlton Restaurant Award in 1998. The Daniel brothers went on to open a juice bar in Triyoga in Primrose Hill, West London, in 2006.
245 pages, Paperback
First published January 1, 2004
About the author
Adrian Daniel
5 booksThe Gate was established in 1989 by Michael and Adrian Daniel, brothers who wanted to recreate the diverse flavours and culinary experiences they had enjoyed as children, eating food with Arabic, Indian and Jewish influences.
Michael and Adrian’s Hammersmith restaurant quickly became ago-to destination for vegetarians and non-vegetarians alike and its reputation grew. Now widely recognised as one of the best plant-based restaurants in London and with accolades from around the world, The Gate is both a much-loved institution with a loyal and devoted following and a restaurant that has been quietly and confidently promoting healthy eating for 35 years.
This focus on healthy eating is part of The Gate's holistic approach to its dishes: products are sourced as sustainably and locally as possible, and the carefully curated menu allows the delicate and unique tastes of plant-based ingredients to sing from the plate.
Michael and Adrian’s Hammersmith restaurant quickly became ago-to destination for vegetarians and non-vegetarians alike and its reputation grew. Now widely recognised as one of the best plant-based restaurants in London and with accolades from around the world, The Gate is both a much-loved institution with a loyal and devoted following and a restaurant that has been quietly and confidently promoting healthy eating for 35 years.
This focus on healthy eating is part of The Gate's holistic approach to its dishes: products are sourced as sustainably and locally as possible, and the carefully curated menu allows the delicate and unique tastes of plant-based ingredients to sing from the plate.
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Displaying 1 - 2 of 2 reviews
September 22, 2026
Really delicious and inventive recipes! I found this book in my favourite second hand bookshop and initially didn't buy it as unfortunately it does have a dated look. Black and white photography doesn't appeal to me for food but there are plenty of colour photos too. I'm so glad this book was still there on a visit a few weeks later because the recipes I have tried have been absolutely delicious and quite unlike anything I have come across before.
The brothers who have written this book had a vegetarian restaurant in London which is now a vegan restaurant. Although this book has some recipes that include eggs and cheese most are vegan. The brothers have Indo- Iranian heritage and spent childhood holidays in Israel so the recipes have some very interesting elements.
I particularly liked the Potato chops recipe, they were delicious and unlike anything I have eaten before. They used a seed mix I hadn't previously come across called panch phoran, this was easy to make using equal parts of nigella seed, cumin seed, fennel seed, fenugreek seed and mustard seed. This was used with other spices to add to a vegetable filling mix that went inside the potato cakes. We ate these with a sauce they recommended called red schoog, this was another amazing recipe which used roasted garlic, chili, tomatoes and peppers blended with lemon juice, olive oil, mint and fresh coriander. The sauce was delicious, it's meant to keep for a month in the fridge but it was gone in one sitting. Red schoog is something I will make often and can imagine it going well with many other meals.
There are a really good range of recipes, many easy and several more complex but plenty of soups, salads, dips, and sauces that anyone could easily have a go at.
The brothers who have written this book had a vegetarian restaurant in London which is now a vegan restaurant. Although this book has some recipes that include eggs and cheese most are vegan. The brothers have Indo- Iranian heritage and spent childhood holidays in Israel so the recipes have some very interesting elements.
I particularly liked the Potato chops recipe, they were delicious and unlike anything I have eaten before. They used a seed mix I hadn't previously come across called panch phoran, this was easy to make using equal parts of nigella seed, cumin seed, fennel seed, fenugreek seed and mustard seed. This was used with other spices to add to a vegetable filling mix that went inside the potato cakes. We ate these with a sauce they recommended called red schoog, this was another amazing recipe which used roasted garlic, chili, tomatoes and peppers blended with lemon juice, olive oil, mint and fresh coriander. The sauce was delicious, it's meant to keep for a month in the fridge but it was gone in one sitting. Red schoog is something I will make often and can imagine it going well with many other meals.
There are a really good range of recipes, many easy and several more complex but plenty of soups, salads, dips, and sauces that anyone could easily have a go at.
June 8, 2014
Exciting, indulgent food with a plethora of influences. Loads of vegan recipes and others are easily adapted. I found that some of the recipes didn't work with the stated quantities, so one for the confident cook.
Displaying 1 - 2 of 2 reviews