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The book - with a list of 200 handpicked recipes, cooking tips and basic procedures from the India International Centre's kitchen - has been compiled by Bhicoo Manekshaw, long time associate and catering consultant of IIC and Chef Vijay Thukral.The book traces the evolution and promotion of IIC's cultural exchanges, eclectic views and exclusive dining experience representing all corners of India as well as the globe. The kitchen secrets are let out for the first time since 1962, when the first platter of mixed grills, pork chops and treacle tarts made its way to the dining hall. Rare photographs and stories of people, places and events along with superb color images of the dishes, conversion tables and a glossary of English and Indian names of ingredients add to the utility value and reading pleasure.

Contents: Foreword; Preface; Introduction; The Early Years: 1962-1973 ; The Dining Room; The Lounge; The Changes: 1973-1993; The Dining Room; The Lounge; The Indian Kitchen; Dishes to Commemorate Remarkable Men and Women; The Barbecue; The Chinese Kitchen; The South Indian Kitchen; Special Parties & Collaboration wiith The Embassies in Delhi; New Ideas; The Kodavas: Tradition and Culture; The Parsis: Tradition and Culture; The North-East: Tradition and Culture; Delhi: Tradition and Culture; The IIC Experience; Navdanya and the Albert Howard Lectures South East Asia; The Middle East and North Africa; Cajun; Peru; Hungary; Kashmir; Bengal; Rampur; Rajasthan; Madhya Pradesh; Maharashtra; Hyderabad; Kerala; All-Time Favourites; To Conclude; Basic Recipes and Techniques; Basic Procedures; Stocks; Sauces; Salad Dressings; Pastries; Table of Measures; Glossary; Index of Recipes; Acknowledgements; Photo Credit.