His first cookbook, Ismail Merchant's Indian Cuisine was chosen by both the New York Times and the Los Angeles Times as one of the top ten cookbooks of 1986. From his native India, Merchant brings together a new selection of recipes - traditional and innovative - spinach tomatoes and moong dal, squash with split chana lentils, potato bread, cauliflower pickle - delacacies spiced with a unique accent all his own. From appertizers to deserts these recipes are exquisite to prepare and delightful to taste.