More than 150 recipes with both American and European measurements this book draws its great-tasting recipes from throughout India. A corporate chef and a past participant in OCLD India s internship more difficult to get into than Harvard Law Zubin D Souza has worked all over the world and traveled much of India to bring to this book the best of India s regional vegetarian cookery that he has elevated to classic form refining each recipe to reveal nuance that regional cookery usually doesn t convey. There are whole chapters on chilis and spices; how to stock a useful Indian spice larder and where and how to buy the staples to fill it; you will find treatises on oils and ghee rice how to eat Indian style what kinds of curries come from where what special equipment is needed (almost none); and Zubin D Souza even answers the question: Do Indians eat soup? Having been collected regionally many recipes are found in no other cookbook. Be the first on your block to prepare lentil dumplings in mustard sauce!