Acknowledgements. Introduction. Basics of the Indian Kitchen. The Treasures of the Indian Pantry. Chapati, Poori, Naan and Other Fresh, Hot Breads. Sweet-scented Basmati: The Fabled Pilafs and Biryanis. Chaat: Tantalizing Small Plates and Snacks. Pakora, Pappadam and Other Starters. Idli, Dosa and Other Casual Fare. Tongue Teasers: Chutneys and Pickles. Cool Yogurt, Refreshing Raitas and Kachumbers. Fresh Paneer--Cheese Panache. Bountiful Blossoms: The Vegetable Kingdom. Everyday Meat and Poultry Specialties. Seafood Paradise. The Tastes of Tandoor: Indian Barbecue. Dal, Rasam and Mulligatawny Soups. Chill Chasers: Bean and Lentil Sambars and Stews. A Sweet Note: Desserts. Thirst Quenchers: Cold and Hot Drinks. Indian Breath Mints. Sources. Index.
LAXMI HIREMATH has taught Indian cooking for more than a decade and is one of the San Francisco Chronicle's most popular food writers. Author of the critically acclaimed Laxmi's Vegetarian Kitchen, she has written for such publications as Gourmet, Bon Appetit, Better Homes and Gardens, and Fine Cooking. Her signature line of spiced nuts, Laxmi's Delights, is widely available at gourmet food stores, including Dean & Deluca, Wild Oats, and Whole Foods.