For centuries Arab ships sailed to the southern coast of India for the spices that now add heavenly fragrance to an irresistible lamb curry from Tamil Nadu. The 17th-century English planted their gardens in Madras where vegetable korma delighted the eye and palate with a medley of color and taste. From southern ports to northern mountains, Indian food conveys not only the flavors of a region but its rich history.

This lush volume is destined to become the gold standard in Indian cookbooks. Recipes feature authentic, often unusual dishes and are accompanied by lyrical descriptions of locales, legends, and history. Sure to please any connoisseur, this delightful cookbook celebrates a great world cuisine, one that is inseparable from its people and its past.

Includes bibliographical references (p. 269-272) and index.