'This is the most intelligent book ever written about Indian food. Not only does it include the finest recipes of a vanishing India, but it also displays a thoughtful understanding of the origins, ingredients and philosophy of our cuisine.'-VIR SANGHVI Editor, Sunday

'Camellia Panjabi is arguably India's foremost gourmet and food expert. Her profound knowledge will always be an inspiration to me. Her book is a culinary milestone.'PAT CHAPMAN Founder of The Curry Club

'Very different from all previous Indian cookery books. Its author is the ultimate source of many of the recipes in the Indian cookery books with which we Western cooks are familiar…I shall be very surprised if your copy of this astonishing book is not very soon covered in gravy stains from repeated use-happy souvenirs of glorious meals cooked from it and eaten with abandon and relish.'PAUL LEVY

'Meticulous testing and appropriate adaptation means with this book you can prepare that hitherto elusive assembly: the authentic curry.'FAY MASCHLER