Beans, greens, and lentils have nourished people across cultures for centuries, but they've long been underestimated in modern kitchens. Beans, Greens and Lentils places these humble ingredients back where they belong: at the centre of deeply satisfying, flavour-forward meals. Drawing on his upbringing in Mumbai, classical culinary training, and more than two decades of professional cooking, Chef Hari Pulapaka shows how plant-based cooking can be bold, comforting, elegant, and joyful - without gimmicks, restriction, or compromise. From hearty beans and globally inspired lentil dishes to green-forward mains and crave-worthy whole-food desserts, the recipes are approachable, flexible, and rooted in tradition. The book includes: a thoughtful foundation on flavour-building, tools, pantry essentials, and meal planning; globally inspired recipes centred on beans, leafy greens, and lentils; practical guidance for everyday cooking, no specialty equipment required; personal reflections that connect food, culture, and community; contributions from respected culinary voices committed to sustainability and cultural integrity. At its heart, Beans, Greens and Lentils is about more than plant-based cooking. It's about nourishment that tastes good, honours tradition, supports the planet, and brings people together at the table. Whether you're an experienced cook or just beginning to explore plant-forward meals, this book will change how you think about, and cook with, some of the most essential ingredients in the world.