This book contains a comprehensive and a remarkable time saving plan for the cooking of the best of South Asian food, both meat and vegetarian, as well as desserts. There is a brief description of how this delicious food, now spreading worldwide, came to be developed over centuries of experimentations and experience.
The role played by the various spices in south Asian food, of which the use in now expanding to many other national cuisines, in promoting health and preventing disease is explained in detail and description is given both in English and the vernacular on health benefits of individual spices.
A section of the book is devoted toe the explanation of methods and techniques, not commonly practiced, in the preparation of meat and vegetables, prior to cooking essential to producing the desired taste, flavour and aroma in the cooked dishes.
This book is unlike the standard recipe books, presenting as it does not only the best of the age old, time tested recipes but also a unique plan for continuing to enjoy the most delicious food, replacing the day to day drudgery of the kitchen by an enjoyable experience.