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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