An explosion of flavors in a unique range of
recipes reflects the variety of Indian regional cookery. Taking the best foods
from the different cultures of her country, Rohini Singh has updated the
traditional Indian ways of cooking. Modern, labor-saving methods allow the best
of these exotic dishes to be made by all cooks. The novice to the busy
experienced cook will find much of interest.
Well-known foods such as curry, tandoori, and chutney are represented. Also
a variety of recipes that are hardly ever found outside of India. These recipes
represent the influences of the Muslim, Persian, Zoroastrian, and Portuguese
legacy left on various regions of this country. The famous fish dishes of the
Bengal; the sweet dishes of the Gujarat; and the hot spices and coconut flavors
of Portuguese-influenced Goan food are included. Each chapter is devoted to the
main staples common to the many ethnic cuisines, showing how the cooking of
breads, rice, meats, vegetables, and pulses differs from area to area.
Each chapter contains information on various processes, methods of cooking,
and general tips. This is to make the experience of Indian food exciting,
imaginative, and, above all, possible for all types of cooks in all types of
kitchens. Rohini Singh aims to make food simple yet effective, not allowing
taste to be lost in making "recipes that can be cooked today, without
rushing to the shops first."
Rohini Singh has written several other cookbooks for adults and children
aimed at making the whole range of Indian foods easy to do. While lecturing on
various aspects of cookery, she has also seen her recipes published
internationally. In her native India she writes a newspaper column and is
producing a television cookery program, the first of its kind in India, on the
main channel, Doordarshan.

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