309 Recipes. A Continent of Spice.Indian cooking is not one cuisine — it is hundreds. From the rich, cream-laced curries of the north to the coconut-bright dishes of the south, from the tandoor-baked breads of Punjab to the street food of Mumbai, The Indian Cookbook captures the extraordinary range of a culinary tradition that has been perfecting spice for thousands of years.
These 309 recipes bring that tradition into your kitchen — clearly written, properly spiced, and absolutely worth the effort.
Inside you’ll find:
Curries — chicken, lamb, prawn, paneer, and vegetable
Biryani, pulao, and spiced rice dishes
Dal, lentil soups, and legume dishes
Breads — naan, roti, paratha, puri, bhatura
Tandoori and grilled dishes
Street food favourites: samosas, chaat, pakoras, vada pav
Chutneys, raitas, and pickles
Vegetarian and vegan classics
Desserts — gulab jamun, kheer, halwa, kulfi
Every recipe is built around spices you can find at any Indian grocery — and many at your regular supermarket. The result is food that tastes like it took all day, even when it didn’t.
Author’s note:
“Indian cooking changed the way I think about spice. It’s not just about heat — it’s about layering, blooming, and timing. The moment I learned to temper mustard seeds in hot oil, I understood what I’d been missing. This book is an invitation to discover that for yourself.”
— John Joy
309 recipes. Full table of contents. The full depth of Indian cooking, made for home cooks.
