Containing quick and easy recipes, this is an introduction to Indian vegetarian food which follows the theme right through the meal, offering balanced menus for all occasions. The author explains the basic Indian methods of preparation and cooking and, using ingredients which can be bought easily, he provides recipes from all regions of the country. There are chapters on starters and soups, main meals and desserts, and on more specialized Indian fare such as breads and rices, sherbets and yoghurt drinks, as well as Anglo-Indian food. Ideas for dips, sauces and chutneys are also included. Sandeep Chatterjee won several "best restaurant" awards during his five years as chef at London's "Bombay Brasserie".
