This cookery book contains over 150 exotic recipes that have been carefully adapted for the Western cook without any compromise of authenticity, and presents the best of Indian and Sri Lankan cuisine. Indian cookery is an umbrella term which covers the whole subcontinent - regional variations are so marked that a Northern Indian visiting the south would experience a whole new range of tastes, smells, preparations and food habits. Sri Lankan cookery, though relatively unknown in the West, also has its own distinctive qualities: the use of coconut, chilli and Maldive fish combined with the influence left by the Portuguese, Dutch and British settlers make this a cuisine of distinctly hybrid nature. The variety of recipes from India and Sri Lanka reflect the author's extensive travel and exposure to many styles of Eastern home cooking. No special equipment is required for cooking and all the ingredients are available in large supermarkets or in Indian and Chinese food stores. The book also includes a chapter on spices, an intoduction to common Indian and Sri Lankan food and tips on basic cooking techniques. Priya Wickramasinghe is the author of Spicy and Delicious and Oriental Cookbook.