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Synopsis Here is a complete Indian cookbook covering the best of North and South Indian Cuisine. The book includes: Typical Indian drinks like Thandai and Ambi Panna. North Indian Specialties like Anjeer Khushboo made from Fig (Anjeer), Kashmiri Dum Aloo, Matar Khumba Curry, etc. Exotic Biryanis and Pulaos prepared from Indian basmati rice. Fiery South Indian Rasam and Sambhar, Dakshini Tikkas, Avial and many others from the South. Indian flat breads like Naan and Parantha. Indian sweet dishes flavoured with green cardamom and saffron. In India, cooking is a way of expressing love. Indian food is not just a blend of spices and condiments but the food is cooked carefully, adding the right spice, the right amount of spice and at the right time. Here is a book with great recipes which will take care of all this. Pulses ad lentils (Dals) form an important source of proteins for a vegetarian Indian meal. A simple dal can turn into an exotic one with just a different flavouring. At the same time, if not well prepared, dal can be very boring! The book explains very clearly, how to flavour your pulses the right way!