The Food of India

This is the latest addition to our richly photographed series on the gastronomic delights of countries around the world. In India, even a short jaunt from one town to another yields different cooking styles, with even more radical and enticing variations between regions. From the Hindu- and Jain-influenced vegetarianism of the South to the exotic, Arabic-influenced Moghul cuisine in the North, this book allows you to explore the culinary wonders of this fascinating country. Curries, breads, succulent meat dishes, complex spice mixes, and sweets-it's all here, with brilliant color photographs to provide inspiration. Clear, step-by-step instructions help you master ancient preparation and cooking techniques for consistently delicious results.

Priya Wickramasinghe is a chef and author originally from Sri Lanka whose previous titles include Spicy and Delicious and Leith's Indian and Sri Lankan Cookery.

Carol Selva Rajah is a chef, author, teacher, and television presenter. She has written 12 cookbooks including Makan-Lah!: The True Taste of Malaysia. She also writes frequently for Australian Gourmet Traveller and many other publications.