This book is a celebration of the best in Indian cooking. It is the author's intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country.

It is no secret that Indian Cuisine is "in" and the time ripe to introduce the "Grand Ol'Men" and the "Whiz Kids" of the Indian kitchen: the present day Chefs, who are inventive and daring-ready to try out anything new and different. The result is a wonderful collection of recipes-old and new-from their respective repertoires.

About the Authors

J. Inder Singh Kalra (1947-2019) was President (Asia) of the International Food, Wine and Travel Writer's Association. He was a journalist and travel writer of repute. He wrote a series of highly popular Restaurant columns for Weekend Review, Delhi, and the Evening News of India, Bombay. He was one of those rare writers in his genre who have given Chefs their pride of place as true artistes.

Pradeep Das Gupta, a graduate of St. Xavier's College, Calcutta is a full time professional photographer, specializing in food and studio still life.

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