Indian cuisine is a gourmet’s delight. The subcontinent’s climatic, geographical and cultural diversity is reflected in the vast variety of culinary delights available all over the land. These are further enriched by the wide range of spices used and the different cooking methods employed like the tandoor (clay oven) or the dum pukht (cooking on low heat). You will find that a lamb curry cooked in the Kashmiri style tastes very different from one cooked in Punjab or in Kerala. This book brings you some of the classical lamb, chicken, fish and vegetarian recipes conjured up for you by experts, each illustrated by a splendid photograph which will also help you in visualising the garnish. There is a section on what breads to serve with each dish, which accompaniments go best with specific curries, as well as a section on some favourite Indian sweets that can be served as desserts.
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