1Preface
22Chapter 5; The Spices of Kerala: Recipes
2Why Indian Cooking?
23Chapter 6; Royal Cuisine of Rajasthan
3Spices and Techniques
24Recipes
4Vegetarian and Vegan-Friendly Cuisine
25Pickles, Papads, and More
5Gluten-Free Adaptations
26Sweets and Desserts
6Chapter 1: The Spice Chronicles
27Recipes
7The Magic of Spices
28Chapter 7; Bengali Feasts: Recipes
8Spice Profiles
29Chapter 8; Breads and Flatbreads
9Chapter 2; Essential Ingredients
30Mastering the Techniques
10Common Lentils in Indian Cuisine
31Recipes
11Whole Grains
32Chapter 9; Rice and Biryani
12Dairy and Fats
33Chapter 10; Pickles, Chutneys, and Accompaniments: Pickle and Chutney Recipes
13Herbs and Fresh Produce
34Chapter 11; Festive Feasts and Everyday Meals
14Other Essential Herbs and Fresh Produce
35Festive Menus
15Classic Recipes
36Recipes
16Making Ghee at Home
37Chapter 12; Daily Thali Meals: Recipes
17Chapter 3; Tools and Techniques: Tools
38Chapter 13; Sweets and Beverages
18Chapter 4; Basic Techniques in Indian Cooking
39Iconic Indian Sweets
19Dum (Slow-Cooking)
40Recipes
20Roti-Making (Flatbreads)
41Chapter 14; Beverages: Recipes
21Recipes
42Conclusion
