"A stunning variety of Indian recipes... The only cookbook that gives detail (with photos) on the different chile varieties and strains of rice used in India. And many of these recipes are majestic." --The Los Angeles Times
"This superb introduction for cooks unfamiliar with Indian food is also a definitive guide for connoisseurs on a quest to produce flavorful curries in their own kitchens." --Booklist
"Arguably India's foremost gourmet and food expert--a culinary milestone." --Pat Chapman, founder of The Curry Club, London
From the Back Cover
This is the ultimate celebration of the authentic Indian curry, encompassing both the classic and the unusual dishes from every region of India. The introduction not only weaves history, geography, and the philosophy of Indian cuisine together, but also includes an illustrated guide to ingredients and curry-making techniques, including how to combine taste, aroma, and heat. Fifty recipes for authentic Indian curries follow, from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry, each accompanied by a detailed head note on the recipe's origin, regional background, and a full-color picture to show color and texture. An additional 50 recipes, from rice, lentils, and potatoes to breads, chutneys, and desserts, round out this thorough book. And with the inclusion of a 30-minute DVD showing you step-by-step cooking techniques of three dishes, this is an invaluable addition to your kitchen library.