Indian cuisine is a rich profusion of eating habits. Along with the
fragrance of jasmine and roses comes the heady aroma of the
spice mixtures that are so inextricably immersed in the cooking
of India, whatever the religious or cultural diversity. This selection
promises a fruitful glimpse into the Indian kitchen with an
explanation of spices and spice mixes such as garam masala, the
mix for curries, and recipes for dishes with exotic names and
tastes: Chicken from the Four Minarets, from Hyderabad,
Mulligatawny, an Anglo-Indian legacy, Tarka Dhal, the lentil dish
that is the mainspring of daily food, and Mango Cups made with
fruit from the Lord Shiva's tree.

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