Description

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Indian food is a perennial favorite, and Pat Chapman has selected the finest dishes from more than a thousand of his favorite restaurants. First come starters, then Tandoori and Tikka dishes as well as 16 of the most popular curries, followed by 16 additional curries from Achari to Thai. The recipes continue with "House Specials," vegetable curries, dhal dishes, rice and breads, chutneys and pickles, and finally Indian desserts. With step-by-step color photos, an A–Z of spices, nutritional information, and a menu glossary, this is an essential reference for all Indian food lovers.

About the Author

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Pat Chapman's cookery books have sold around one million copies worldwide. His Balti Curry Cookbook, the first ever book on the subject, became a Sunday Times Number One Bestseller, whilst his Curry Club Indian Restaurant Curries has had over sixteen reprints to date. He is the founder of the Curry Club, which has been running for over 20 years and now has 15,000 members. It forms the basis of a national network of curry restaurant reporters, which leads to the annual publication of the highly successful Good Curry Guide.