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	CURRY LOVER'S COOKBOOK, PUBLISHED 1 OCT 2007
	A rich and evocative collection of over thirty curries, Roopa Gulati's 'Curry Lovers' celebrates India's culinary traditions and also adapts classic dishes to suit the tastes of modern home cooks. Each recipe is beautifully photographed and simple to make, without compromising on authenticity and flavour. read more

	CURRY: A BIOGRAPHY, PUBLISHED 4 AUG 2005
	Curry is a history of the Indian sub-continent and the story of curry as it spread from the courts of Delhi to the Balti houses of Birmingham, from the tiffin carriers of Bombay to the army canteens of Japan. 'Curry A Biography' is an utterly fascinating and accessible history of a food and a culture as well as the creation of Britain's most popular food. read more

`	CURRY CULTURE - A VERY BRITISH LOVE AFFAIR'
	This 216 page work produced in full colour is the culmination of three years research. As well as exploring the factual historical background to the phenomenon described as 'Britain's National Dish', the book looks at urban legends surrounding curry and the people, restaurants, companies, celebrities in this modern multi-billion pound industry. read more

	INDIA WITH PASSION BY MANJU MALHI
	Modern Indian home cooked food is as varied and eclectic as any cuisine in the world. But unlike most Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes of slow-cooking stews and curries. Deeply-flavoured dishes are created simply, in way that fits in with our modern busy lifestyles. read more

	CURRY: THE STORY OF THE NATION'S FAVOURITE DISH
	Britain has become a nation of curryholics - there are more than 8000 curry restaurants in Britain, visited by two million people each week. Each year £2bn is spent in Indian restaurants - about £70 per second - while Marks and Spencers sells 18 tonnes of chicken tikka masala weekly. But how did Britain come to take curry so much to its heart? How did its flavours first reach its shores, and who are the curry kings? read more

	COOKING LIKE MUMMYJI BY VICKY BHOGAL
	'Cooking with Mummyji' reveals a cuisine with roots both in the Indian sub-continent and in Britain. Vicky Bhogal is passionate about British Asian Food. In over 100 recipes she reveals its secrets. Many of the names of her dishes will be familiar to aficionados of Indian restaurants, but they will find Vicky's versions healthier, with fresher, more vivid flavours. read more

	FLOYD'S INDIA BY KEITH FLOYD
	This title accompanies the Channel 5 series. It features anecdotes and fascinating historical insights, as well as a whole sub-continent of recipes. The greatness of India's cuisine lies in its regional variety, and in this book Floyd travels the length and breadth of the country, exploring the styles of cooking and the different cultures that produced them. read more

	BEST OF SANJEEV KAPOOR
	Being asked to choose just five favourites from Sanjeev Kapoor's cookbook armoury is like choosing your favourite sweet from a box of 'Quality Streets'.....you really like them all and you'd rather not just choose one! What I like about Kapoor's recipes is his unashamed love of cooking. He does not compromise on ingredients and doesn't dress up his recipes with fripperies that add to the presentation but not to the taste. read more

	VEGETARIAN CUISINES OF INDIA BY ASHA KHATAU
	This book presents the best of vegetarian cuisines of India. It is divided into six sections - Gujarati, Maharashtrian, North Indian, South Indian, Rajasthani and the Best of the Rest. Recipes in each section have been judiciously chosen to give you a real and authentic taste of India. The methodology used in the books is simple and accurate. read more

	SPICES BY MANISHA GAMBHIR HARKINS
	Spices - aromatic, subtle, pungent and fiery - they warm the soul, provide passion and interest to otherwise-bland food, and headily scent the air in kitchens. From the familiar to alluringly exotic, Spices gives you recipes to scent your home, delight your palate and beguile your friends. read more

	BRIT SPICE BY MANJU MALHI
	In 'Brit Spice' Manju Malhi has created a whole new concept of cooking Indian food at home. The result is her Brit-Indi cuisine, combining British ingredients with Indian Spices. Manju gives timings at the start of each recipe to show that an Indian meal can be made at home in literally fifteen minutes. Find out how to rustle up Manju's delicious Indian meals using ingredients such as bread, bacon and baked beans! read more

	THE NEW TASTES OF INDIA BY DAS SREEDHARAN
	Some of the most exciting vegetarian food in the world comes from Kerala in Southern India, with its rich melting pot of influences and flavours. Das Sreedharan, founding chef of the award-winning chain of Rasa restaurants, brings together his best recipes in this superb collection. read more

	CURRY BY MRIDULA BALJEKAR
	Curry brings together an inspirational collection of recipes and shows just how easy it is to make delicious curries at home. This volume opens with a background of curries to discover how eating habits have been shaped over the centuries. For novice curry chefs, the basics of are fully explained, and there is also a guide to the essential elements of curries. read more

	THE NOON BOOK OF AUTHENTIC INDIAN COOKERY
	Created by the master chefs at Noon Products, the recipes are simple to prepare and include all the dishes you need to serve an authentic Indian meal. Illustrated with evocative photographs taken in India, The Noon Book of Authentic Indian Cookery is a celebration of this varied and sumptuous cuisine. read more

	FLOYD'S INDIA
	I've hugely enjoyed Channel 5's new cookery program, 'Floyd's India'. More so, because the always slightly inebriated Keith Floyd has traversed India, eating all manner of "Delhi Belly" inducing dishes, often without a single slurp of his favourite alcoholic tipple! read more

	FOOLPROOF INDIAN COOKERY BY MADHUR JAFFREY
	Madhur Jaffrey's 'Foolproof Indian Cookery' is meant to be a step-by-step guide. Still smarting from my last Jaffrey recipe attempt, 'Chettinad Pepper Chicken', that took hours to prepare and was subsequently consigned to the bottom freezer compartment, I approached this new collection warily! read more

	CURRIES BY MANISHA KANANI
	Curries takes the mystique out of making these exotic dishes and shows how an authentic taste can be achieved with little effort and a lot of fun. Whether or not cooking curries is new to you, this book will provide many delightful recipes, bursting with spicy flavours, both subtle and fiery. read more

	THE INDIAN SPICE KITCHEN BY MONISH BHARADWAJ
	Monisha Bharadwaj, the Indian equivalent of a "domestic goddess" published this cookbook relatively early in her career. The 'Indian Spice Kitchen' is part cookbook and part travelogue. Gorgeously illustrated with pictures of the cooked meals, spices and people and places in India, the book is a tasty read. read more

	VEGETARIAN PARTY PARTY BY NIRMALA TILAK
	Delicious food appeals to the senses. What is more satisfying than to see the delighted smile of your guests after a meal that is flavoured with the warmth of your reception and the taste of your cuisine. This book, comprising recipes carefully put together by Mrs Nirmala Tilak, promises you that satisfaction. This book offers you a wide range of recipes that will delight. read more

	INDIAN LOW FAT COOKING BY ROSHI RAZZAQ
	A revolution in Indian cooking, bringing you delicious and healthy recipes from the land of spices. Mixing traditional and innovative new dishes all radically reduced in fat and cholesterol content. Every recipe is accompanied by a full nutritional analysis chart detailing precise quantities of fat, cholesterol and energy. read more

	50 GREAT CURRIES OF INDIA BY CAMELLIA PANJABI
	I adore this book. Although it is more suited for advanced cooks, Camellia Panjabi is one of the first to explore the relationships between colour, smell and taste. She explains which ingredients are best suited for which type of curry and she subdivides spices that are used primarily for taste, those used for aroma and the differences in the chilli varities. read more

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