Camellia Panjabi has searched all regions of India and all walks of life to find the best traditional curry recipes, and in this book she presents 50 of them, amalgamating culinary tips from various people, both cookery experts and others. The introduction sets out the basics of curry-making, from the main ingredients such as spices, and thickening and souring agents, through to the traditional way of serving curry. The recipes including accompanying dishes such as side-vegetables, dals, raitas, rice dishes and chutneys.