Each recipe has an informative introduction giving the background to the recipe, what it is and where it comes from.
Sections cover techniques, starters, meat dishes, exotics, chicken curries, fish and seafood, vegetables, rice and bread, accompaniments and desserts. Recipes provided by the restaurants have been carefully tested and cover such delights as Jingha Hara Masala (prawns in green herbs, from the Fisherman’s Cove restaurant in Madras) to Chicken Jalfrezi, Stuffed Baby Aubergines and Malay Curried Lamb.
