”India” is arguably the first genuinely comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India`s delicious culinary heritage. This is also a `local` cookbook, written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. Yet care has been taken to ensure that this is all achievable in a western kitchen. Well-known recipes sit alongside less well-known dishes, such as bataer masalydaar, or sambharachi kodi. The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks.Be it a passion for Indian cooking or just cooking all round, ”India” is essential.