Contrary to the general opinion, stir-frying is not a technique restricted to Chinese and Thai cooking, but one that can be applied with excellent results to Indian cooking too, as you can see from the recipes like Kabuli Chana Stir-Fry, Sprouts Stir-Fry, Turai Stir-Fry and Rajma and Palak Stir-Fry.  In this book, we have tried to present an eclectic collection of India, Thai and Chinese recipes including soups, rice, noodle and vegetable dishes, all based on the stir-fry technique.  Delight in the simplicity, health and flavour of dishes such as Tum Yam Soup, Chilli Pineapple Stir-Fry Rice, Kashmiri Fruit Stir-Fry Rice, Vietnamese Stir-Fry Noodles, Bean and Corn Stir-Fry, Paneer Khurchan, Lemongrass Vegetables, and Crispy Lotus Stem Honey Chilli.  Young and old alike will fine it hard to resist the easily-digestible, colourful and delectable dishes that the world of stir-frying has to offer!  So, put on your aprons, fire your imagination, toss in the ingredients and stir up a delightful fare for your family and yourself!