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Here is a culinary journey around the great subcontinent of India. The classic dishes featured in the book, such as chicken tikla, chicken vindaloo, and lamb roganjosh, are legacies of the Great Moghul Emperors who ruled India for 300 years beginning in the 16th century. These emperors gave cooks the leisure and incentive to perfect their skills and raise their regional cuisine to an art form. Creamy kormas, tender kabobs, and spicy pilafs first created in the imperial kitchens have now become international in taste. Written by chefs from one of the largest sources of prepared Indian food, this book is a celebration of the varied and sumptuous cuisine of a fascinating country. The book is illustrated throughout with photographs of the dishes taken in Indian settings.