A New York Times Best Book of 2025, this cookbook takes readers on a culinary journey through the rich and diverse world of regional Indian curries.

Praised by figures like Mindy Kaling, it explores the unique traditions, ingredients, and cultural influences that shape curries across India’s many states. From the fragrant Himalayan region in the north to the bold, fiery flavors of the south, each recipe captures the essence of its origin.

The book features dishes such as Kolhapuri Kaala Lamb Sukka, a richly spiced lamb masala, and Lucknowi Aloo Matar, a comforting potato and green pea curry. It also teaches essential foundations of Indian cooking, including how to make paneer from scratch and prepare ghee.

Whether you're new to cooking curry or looking to expand your repertoire, this book offers an accessible and inspiring guide to authentic Indian flavors you can recreate at home.

Language: English

224 pages