No two cookbooks will present the same recipe in the same way, nor will any two chefs. Yet one thing is certain—the taste of an authentic Indian dish cooked in a good Indian restaurant is unbeatable. Most of us are introduced to Indian food at a restaurant, and this book will teach you the simple, effective, time-saving techniques used by Indian chefs. The straightforward instructions enable home cooks to create dishes with an infinite variety of tastes, and there’s an outstanding selection of well-tested recipes combining all your favorites, along with a liberal sprinkling of recipes that you would find in Indian homes. Pat Chapman, Britain’s foremost authority on curries and spicy foods, is the author of The New Curry Bible and The Mordern Balti Cookbook.