No longer idli and dosa are purely southern preserves,or rasogulla exclusively Bengali, nor tandoori chicken restrictively Punjabi!

Tanushree Podder has compiled in this book the recipes of these choicest dishes and much more, from all over the country.

These mouth-watering delicacies,in fact, have transcended geographical boundaries, and are popular all over the world.

The book aims to introduce the Indian culinary art to anyone who wants to become an excellent chef or an outstanding homemaker.

The simple language and elaborate instructions make them easy-to-follow recipes.

So now prepare finger-licking dishes at home, without having to worry about hefty restaurant bills.

Then why not try each of these tongue-tickling dishes listed in the book?


Highlights:

Vegetarian

*Dum Aloo Shalimar *Dum Bhindi Masalewali

*Shahenshai Aloo *Navratan Korma

*Pindi Chana *Masala Baingan *Khoya Makhana

*Lajawab Shahi Mughlai Paratha or *Naan


Non-vegetarian

*Gosht-e-Lucknowi *Dilruba *Akbari

*Gosht Lahori *Noor-e-Kofta *Hari Macchi

*Dum Gosht Kashmiri *Karahi Chicken

*Mutton Aloo Palak *Prawn Capsicum Balls

*Murg Nawab *Lajawab Malai Kabab *Anarkali *Tandoori


*Biryanis : Yakhni, Manpasand Murgh Ddum Pulao, Matar, Pudina.

*Kofte, Kabab, Chops

*Curry: Paneer, Sheekh, Jingha, Maharani, Hussaini.