Modern Indian home cooked food is as varied and eclectic as any cuisine in the world. But unlike most Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes of slow-cooking stews and curries. Deeply-flavoured dishes are created simply, in way that fits in with our modern busy lifestyles.

The regions of India have longed enjoyed different styles of food, using different ingredients and cooking techniques - and this is never more apparent than in the country's home kitchens. There are kebabs, koftas, tikkas, dals, flatbreads and tandoori dishes of the North, where warming dried spices bring comfort food during the harsh winters. From the West - where rice is a staple - come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis and dosas, all flavoured with deliciously fresh spices. The highlights of the East include noodles, fresh-water fish and sweets.

Some of the dishes in 'India with Passion' are steeped in tradition, while others are based on new creations that Manju Malhi has enjoyed in India's homes, cafes, restaurants and takeaways. But all are authentically Indian, rich in flavour and simple to cook.

ABOUT MANJU MALHI

Renowned for her simple, homely approach to Indian cooking, Manju Malhi has quickly become one of the favourite home cooks since the publication of her first book 'Brit Spice' in 2002.

Manju beat hundreds of contestants to secure a slot on a guest cookery slot on BBC2's 'Food & Drink' and has since presented her own show for Taste TV called 'Simply Indian'. Manju developed her passion for Indian cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.

Click here to buy this book today!