This Indian cookbook is an introduction to accessible food in unfamiliar kitchens. It offers 200 dishes which represent the varied cuisine of India's regional groups: the Anglo-Indians of Calcutta, whose food is hearty and spicy; the Bengalis, celebrated for fish, seafood and vegetarian dishes; the Jews of Calcutta, whose cuisine combines Middle Eastern and Eurasian elements, and follows dietary laws; the Kashmiris, whose traditions are a mixture of Hindu and Muslim, with creative use of vegetables, fruits and nuts; the Parsis, descendants of the Persians who settled in India around AD 700; and the Tibetans of Darjeeling, whose principal cooking technique is stir-frying, and combines Indian and Chinese elements, with stuffed breads being a particular favourite.