This book has more than 120 authentic recipes adapted for the modern cook and served up alongside evocative photography.

Discover the key spices and flavors that define dishes from the different spice-loving regions of India, Pakistan, and Sri Lanka and explore the exotic ingredients that give Indian cuisine its unique culinary character.

Ordered by ingredient, each classic recipe is introduced with its own short backstory or context, whether that's warming curries for the cold Kashmiri winters in the North or tamarind-flavored fish curries that use the abundant local ingredients in coastal Southern India.

Make the puffiest naan, discover the secret to perfect jasmine rice, explore the fragrant flavors of tamarind and lemongrass, become an expert chile handler--whether dried, fresh, ground, flaked, bird's eye, bonnet, or beyond--and enjoy conjuring up delicious dishes, sides, and accompaniments from all over the curry world. Far more fun and far more delicious than just ordering takeout