This volume takes the reader through the principles of Indian cooking and the key ingredients needed to produce authentic Indian dishes. The appearance, taste and texture of each ingredient is described, and accompanied by information on buying and preparation and cooking techniques. There are over 150 recipes with step-by-step instructions. These include classic dishes such as Spiced Lentils with Spinach, Stuffed Okra, Chicken Tikka Masala and Mughlai-style Leg of Lamb, and tasty accompaniments such as Hot Lime Pickle, Fresh Coriander Chutney and Cucumber Raita.