There are numerous styles of curry: Indian dishes include Madras, dhansak and korma, and there are also dishes from China and South-east Asia that use ingredients such as coconut milk, lemon grass and galangal. This book offers all kinds of hot and spicy recipes, including stews and stir-fries, as well as chutneys, salads, raita, naan and other tandoori breads. With appetizers, vegetarian main courses, fish and meat dishes, and all the accompaniments, there is something for every event, from family snacks or meals to more elaborate dishes for impressive entertaining. Whatever the occasion, these recipes will satisfy everyone's appetite for curry.