A long established favorite, this book offers a wide range of recipes - curries, kabobs, rice, breads, sweets, savouries, ices, sherbets and squashes, pickles, chutney and other preserves, with a generous proportion of vegetarian dishes. As wall as Indian and Pakistani recipes there are some Chinese ones which have become popular and even traditional in India. Mrs Balbir Singh has studied cookery in England (at the Regent Polytechnic, where she obtained a First Class Pass for the City and Guilds Diploma) as well as in her own country. This experience has enabled her to present genuine Indian recipes in a form that English readers can use, without at the same time Westernizing them out of all recognition.
