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Book Description: Modern Indian home food is as varied and eclectic as any cuisine in the world. But unlike Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes or slow cooking stews and curries. Deeply flavored dishes are created simply, in a way that fits in with our modern busy lifestyle. The regions of India have long enjoyed different styles of food, using different ingredients and cooking techniques and this is never more apparent than in the country's home kitchens. There are the kebabs, koftas, tikkas, dals, flatbreads, and tandoori dishes of the North, where warming dried spices bring comfort during the harsh winters. From the West, where rice is a staple, come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis, and dosas, all flavored with deliciously fresh spices, and highlights from the East include noodles, fresh water fish, and desserts. Some of the dishes in India with Passion are steeped in tradition, while others are based on new creations that Manju has enjoyed in India's homes, cafes, and restaurants. But all are authentically Indian, rich in flavor, and simple to cook.

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