Monisha Bharadwaj is an award- winning food author whose books have won awards such as the Gourmand World Cookbook Award. She is a trained chef from the Institute of Hotel Management, Mumbai, and lives in London where she runs her Indian cooking school.

• Introduction 1Part 1: Getting Started with Indian Cooking 7Chapter 1: Exploring India through Food 9Chapter 2: Embracing India’s Love of Vegetables 23Chapter 3: Tools of the Trade 33Chapter 4: Shopping for Essential Ingredients 45Part 2: Getting Comfortable in the Kitchen 65Chapter 5: Common Indian Kitchen Techniques 67Chapter 6: Using Staple Ingredients in Indian Dishes 83Chapter 7: Spices Make Indian Dishes Nice 111Chapter 8: Building a Curry 123Chapter 9: Bringing It All Together in a Deliciously Healthy Meal 153Part 3: Serving Up Indian Specialties 171Chapter 10: Lovely Lamb, Beef, and Pork Dishes 173Chapter 11: Scrumptious Poultry Dishes 189Chapter 12: Delish Fish and Seafood Dishes 203Chapter 13: Vegetables Cooked the Indian Way 217Chapter 14: Rice with a Bit of Anything 235Chapter 15: Can’t-Be-Beat Lentils and Beans 249Chapter 16: Exotic Egg Dishes 263Part 4: Whipping Up Breads, Chutneys, and Tasty Treats 271Chapter 17: Dishes to Start the Day 273Chapter 18: Tasty Snacks and Appetizers 285Chapter 19: No-Bake Breads 301Chapter 20: Chutneys and Salads 311Chapter 21: Desserts and Drinks 323Part 5: The Part of Tens 335Chapter 22: Ten Time-Saving Tips for the Kitchen 337Chapter 23: Ten Myths about Indian Food 343Chapter 24: Ten Tips on Indian Table Etiquette 349Appendix: Metric Conversion Guide 355Index 359

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