Introduction.

Basics of the Indian Kitchen.

The Treasures of the Indian Pantry.

Chapati, Poori, Naan and Other Fresh, Hot Breads.

Sweet-scented Basmati: The Fabled Pilafs and Biryanis.

Chaat: Tantalizing Small Plates and Snacks.

Pakora, Pappadam and Other Starters.

Idli, Dosa and Other Casual Fare.

Tongue Teasers: Chutneys and Pickles.

Cool Yogurt, Refreshing Raitas and Kachumbers.

Fresh Paneer--Cheese Panache.

Bountiful Blossoms: The Vegetable Kingdom.

Everyday Meat and Poultry Specialties.

Seafood Paradise.

The Tastes of Tandoor: Indian Barbecue.

Dal, Rasam and Mulligatawny Soups.

Chill Chasers: Bean and Lentil Sambars and Stews.

A Sweet Note: Desserts.

Thirst Quenchers: Cold and Hot Drinks.

Indian Breath Mints.

Sources.

Index.