Monisha Bharadwaj, the Indian equivalent of a "domestic goddess" and author of The Indian Luck Book, Indian Beauty Secrets, and the acclaimed Inside India, published this cookbook relatively early in her career.

Raised in Bombay where she is now an author and TV producer, the Indian Spice Kitchen is part cookbook and part travelogue.

Gorgeously illustrated with pictures of the cooked meals, spices and people and places in India, the book is a tasty read. Thoroughly researched, it offers skilled cooks traditional recipes, quick snacks and old favourites. A large portion of the cookbook is devoted to vegetarian recipes, many of which are quite unusual. Definitely no Chicken Tikka Masala here!

It is divided into sections devoted to spices, herbs, vegetables, fruits, nuts, dhals/pulses, cereals and flours, each section starts with a brief annotation about the history of the product. This is followed by the products characteristics, how it grows, how it is stored and how it is used in Indian cooking. Ms Bharadwaj then finishes off each chapter with a few recipes using the featured item, all beautifully captured in colour photographs.

The more unusual recipes like Tali Hui Bhindi (Crisp Okra), Puli Shaadam (Tamarind Rice) and Pavta Patties (Lima Bean Patties) are flavoursome new discoveries.

The only drawback is that some of the recipes like the Karanji (fried jaggery pastries) and Dosa (rice & lentil pancakes) are definitely not for beginners. Other recipes like the whole mung 'Dahi Wada' (whole moong dumplings in yoghurt), methi vada (fengreek fritters) and mutton dhansak (mutton in lentils) look less than appetising. Although I have not tried every recipe in the book most of those that I tri ed turned out reasonably well. Skilled cooks can use always alter the proportion to suit their palate.

The author has worked hard to demystify Indian Food & Drink and achieves this result stylishly. If nothing else, the book is a delight to peruse and reading it makes me feel hungry……so obviously it works.

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