This book contains over 115 recipes for spicy and aromatic Indian dishes, including meat, poultry, fish and vegetarian curries, and rices, breads, pickles and chutneys. It includes clear step-by-step instructions for every recipe, and over 450 colour photographs, including a fabulous picture of every finished dish. This is the essential practical guide to making curry, including how to use key ingredients, such as herbs, spices and aromatics, and how to make curry powders and pastes. Dishes include classics such as Korma, Madras, Biryani and Dhansak, and unique specialities, such as Mughlai Chicken, Pork Balchao and Fragrant Lamb Curry. This book opens with a look into the background of curries to discover how eating habits and the use of ingredients have been shaped over the centuries. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful guide to the essential ingredients of curries, such as fresh herbs, curry pastes and powders, together with practical information on spices and cooking perfect rice. Featuring more than 115 recipes, the book offers dishes from the far-flung corners of the Indian subcontinent. There are over 450 colour photographs throughout: with easy-to-use step-by-step instructions for each recipe, and exquisite colour pictures of every dish, making your own sensational hot and spicy Indian curries has never been so easy and so satisfying.