This Book...

Divided into regional sections that represent the best of the different cuisines of India, the chapters range from soups and appetizers to fish and shellfish, as well as meat, poultry and vegetable dishes. There is also a variety of accompaniments, salads, chutneys and relishes, as well as breads, desserts and drinks - in fact everything you need to create the perfect meal, whether it be a simple supper or a more elaborate dinner party.

Many recipes are quick and easy, whereas others call for more varied spices and flavourings, including some lesser-known ingredients, such as mango powder (amchur) and compressed tamarind. Most of these are available from supermarkets, and health-food and Asian stores.