Book Contents

Salads
Jinga Achaar Salad, Murgh Salad, Boti Ka Salad, Dakshini Salad, Aloo Salad Anarkali, Kachumbar, Thandi Ajwaini Machchli, Murgh Reshmi, Murgh Lajawab, Raan-e-Gulmarg, Khasta Kheema

Tandoori Cooking and Kebabs - An Indian restaurant favorite
Tandoori Lobster, Tandoori Pomfret, Tandoori Murgh, Murgh Tikka, Murgh Nawabi, Shaan-e-Murgh, Murgh Malai, Kastoori Kebab, Reshmi Kebab, Galouti Kebab, Mail Seekh, Kum Ke Kebab, Shikampuri Kebab, Adraki Chaamp, Gosht Elaichi Pasanda, Paneer Ka Tikka

Recipes by Cooking Techniques - Handi, Kadhai and Tawa - - Indian restaurant favorite curries
Handi or Dutch Oven Cooking - Murgh Navrattan, Methi Murgh, Achaar Korma, Gosht aur Vadi Biryani, Kachchi Mirch Ka Gosht, Khade Masale Ka Gosht, Khumb Hara Dhania, Aloo Chutney wale, 'Raspberry' Mattar, Kale Moti Biryani
Kadhai or Wok Cooking - Kadhai Jinga, Kadhai Murgh, Narial Ka Gosht, Kadhai Gosht Hussainee, Dahi Ka Kheema, Laziz Khumb, Makki-Khumb Masala, Kadhai Paneer, Kadhai Chholey, Dal Kabila
Tawa or Griddle Cooking - Jinga Masala, Samudri Khazana Tak-a-Tak, Murgh Tawa Masala, Murgh Galouti, Gosht Pasanda Paya Ras, Gosht Banjara, Gosht-ke-Khaje, Paneer Tawa Masala, Pao-Bhaji, Dal Be-Aab

Recipes by Regions in India

1.  North Central India - More Indian curries found in Restaurants including Kofta Curries
Dum Pukht - Gulnar Jalpari, Khuroos-e-Tursh, Khuroos-e-Potli, Ahd-e-Changezi, Zaqand-e-Kebabi, Firdau-e-Barein, Subz Gosht, Guncha-o-Bahar, Phaldari Kofta, Badal Jaam
Avadh - Dudhia Bataer, Peethiwali Machchli, Murgh Mussalam, Murgh Wajid Ali, Gosht Korma, Chandi Kalyan, Nahari Gosht, Lazeez Paslian, Lauki Mussalam, Dhingri Dulma
 
2.  West Coast of India
Goan or Coastal Foods - Goa Prawn Masala, Prawn Balchao, Goa Curry, Galin Xacutti, Vindaloo, Sorpotel
Parsee or Zorastrian Cooking - hints of old Persian cooking - Kolmino Patio, Dhan-Dal Patio, Patrani Machchi, Kheema-Sali, Dhansak

3.  Punjab
Amritsari Machchi, Mogewala Kukarh, Makhani Chooze, Patialashahi Meat, Meat Belli Ram, Masalewalian Chaampan, Raarha Meat, Peshawari Chhole, Sarson Ka Saag, Hara Chholia te Paneer, Masaledar Karela, Bhartha, Kadhi, Punj Rattani Dal, Dal Amritsari, Dal Makhani

4.  Rajasthan
Maas Ke Sule, Safed Maas, Lal Maas, Makki Ka Soweta, Maas Ki Kadhi, Khad, Amrud Ki Subzi, Mongodi Ki Subzi, Besan Ke Gatte, Moong Kal Khilma

5.  South India
Iggaru Royya, Erha Kari, Kerala Nandu Masala, Pompfret Mappas, Kozhi Vartha Kari, Milagu Kozhi Chettinad, Vendakka Masala Pachchadi, Bataani Kaal Kari, Murungakkai Sambhar, Rasam, Bisi Bhela Huliyana

6.  Hyderabad
- Hyderabadi Murgh Korma, Murgh Nizami, Murgh Do-Piaza Hyderabadi, Sofyani Biryani, Dalcha Gosht, Nawabi Tarkari Biryani, Subz Khada Masala

Desserts or Mithai
Rabri, Shahi Tukrha, Kulfi, Rasmalai, Gulab Jamun, Zauk-e-Shahi, Phirni, Kesari Kheer, Sevian, Shrikhand, Saeb ki Kheer, Gajjar ka Halwa, Ananas ka Muzaafar, Mushq-e-Tanjan, Murgh-ki-Burfi, Falooda

Snacks
Jhinga Til Tinka, Jaan-e-Man, Chaurasia Kathi, Goolar Kebab, Aloo Pakora, Samosa, Mathi, Kachoori
South Indian Snacks - Dosai, Masala Dosai, Urla Kazhangu Bonda, Idli, Kanjeevaram Idli, Medu Vadai

Pickles, Chutneys and Murabbas or Fruit Preseves
Jhinga Achaar, Murgh Achaar, Aam Ka Achaar, Bharvan Lal Mirch, Nimbu Achaar, Khatta-Meetha Achaar, Aam ki Chutney, Gajjar ki Chutney, Sookhe Kale Angur ka Murabba, Aamle ka Murabba, Adrak ka Murabba, Keri Ki Launjee, Saunth
South Indian Chutneys - Thengai Thoviyal (Coconut Chutney), Takkali Thoviya (Tomato Chutney), Vengayam Thoviyal (Onion Chutney)

Rotis or Indian Flat breads
Tandoori Roti, Aloo Parantha, Batti, Khameeri Roti, Poori, Naan, Bhatura, Kerala Parantha, Bakarkhani, Sheermal, Varqui Paratha, Jalebi Paratha

Appendicies
1. Spice Blends or Masalas - Garam Masala I, Garam Masala II, Aromatic Garam Masala, Chaat Masala, Tandoori Chaat Masala, Dum Ka Masala, Dhansak Masala, Sambhar Masala, Mulagapodi
2. Indian curry base or Gravies - Basic Gravy I, Basic Gravy II, Makhani Gravy, Kadhai Gravy
3. Pastes for Cooking - Boiled Onion Paste, Fried Onion Paste, Ginger Paste, Garlic Paste, Cashewnut Paste, Coconut Paste, Poppy Seed Paste
4. dairy needed for cooking - Dahi (Yoghurt), Amrit Dahi, Kesari Dahi, Paneer, Chhenna, Khoya
4. Tamarind pulp
6. Coconut
7. How to make Ghee