Never before has a bank of over 1000 Recipes from every region of India been compiled in one volume. If variety is the spice of life you will learn to prepare the raw mango soup, the sweet-and-sour Red Pumpkin of Gujarat; the Fenugreek Potatoes of Punjab; the turnips in Tomato Curry of Kashmir; the Spicy Lamb Curry of Rajasthan; Goa Sausage rolls; the fish with Yoghurt of Bengal; the Beaten Rice with Coconut of Kerala. But these are only a sprinkling of the fare contained in this ultimate Indian cookbook.
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