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A beautiful fiftieth-anniversary edition of the essential Indian cookbook--"the final word on the subject" (The New York Times)--featuring a new introduction by the author and a new foreword by Yotam Ottolenghi

The classic guide to the foods of India from the "queen of Indian cooking" (Saveur)--a James Beard Foundation Cookbook Hall of Fame inductee--and author of Madhur Jaffrey's Instantly Indian Cookbook and Vegetarian India.

Written especially for Americans, this book demonstrates how varied, exciting, and inexpensive Indian cooking can be, and how easily you can produce authentic dishes at home. Over 200 recipes.