Synopsis India and South-east Asia have long been known as the spice centers of the world. Sauce dishes known as curries have been used for centuries to liven up the daily staples of rice, noodles and bread. Pungent spices and scented flavourings contribute magical tastes to Indian and South-east Asian curries, and preparing and eating these sensational dishes can be an exciting experience. The Ultimate Indian Cookbook brings together a wonderful collection of recipes and shows just how easy it is to make authentic curries. This essential volume first looks into the history of curries to discover how eating habits and the use of ingredients have changed over the years. For novice chefs, the basic techniques of curry-making are then fully explained, with advice on using spices, making pastes and powders, and cooking rice and noodles. Featuring more than 150 recipes, the book offers dishes from the far-flung corners of the Indian subcontinent and also from Thailand, Burma, Vietnam, Malaysia, Indonesia and the Philippines. Signature dishes from India include Tandoori Chicken and Lamb Korma, while Asian classics include Mussaman Curry and Beef Rendang. With clear recipe instructions and exquisite colour photographs, making curries has never been so easy.