Who can resist the wonderful aroma of Indian food? And after the aroma comes the taste - fragrant rice, crisp pooris and poppadoms, chicken baked to succulence in the tandoor, sizzling kebabs in spicy sauces, juicy prawns with coriander, saffron, cumin, and the rich variety of vegetables - a stunning feast of colours, tastes and textures to shape Indian cuisine.

'Curry' is popular in many countries in the world - the classic dishes on offer, such as chicken tikka, chicken biryani and mutton roganjosh, are legacies of the Great Moghul emperors who ruled India for 300 years from the early part of the 16th century. The lavsh patronage of these monarchs gave cooks the leisure and incentive to perfect their skills and raised Indian cuisine to an art form. Creamy kormas, tender kebabs and spicy pilaus first created in the imperial kitchens have now become an international taste. The Noon Book of Authentic Indian Cookery offers quick and practical versions of these great dishes and others that have evolved since.

Created by the master chefs at Noon Products, the recipes are simple to prepare and include all the dishes you need to serve an authentic Indian meal - from naans and chutnies through to the sweets, food of the gods, so popular in India.

Illustrated throughout with evocative photographs taken in India, and with photographs of the dishes themselves, The Noon Book of Authentic Indian Cookery is a celebration of the varied and sumptuous cuisine of this fascinating country.

ABOUT THE AUTHORS

Gulam Noon founded Noon Products Ltd in 1988 and was awarded an MBE in 1994 for his contribution to the food industry. His London-based company produces three million chilled Indian meals a month for British supermarkets and export to Europe, Hong Kong and the Middle East. Noon products Ltd has won numerous awards for innovative recipes.

The Noon chefs who contributed to this book are B Salnath Rao, Puneet Arora, Rakesh Yadav, Ashok Kaul Vishal Rew and Sumit Malik.

B Salnath Rao spent 22 years with the Taj Group of Hotels, India and was instrumental in the launch of The Bombay Brasserie in London. Over the past 10 years he has travelled extensively researching in China, Israel and Europe.

Puneet Arora worked in the Taj Group of Hotels in Bombay and Sri Lanka and the Jumeirah Beach Hotel, Dubai before joining Noon Products. He specialises in contemporary Indian Cuisine.

Rakesh Yadav has chosen to set up flight kitchens in Delhi, he is also versatile in Italian and Chinese cuisines.

Ashok Kaul joined Noon products from its inception as executive chef. Now a board member of the company, he controls every aspect of food production.

Vishal Rew worked with the Oberoi Group in Bombay, Delhi and Agra. At noon products his interest lies in tandoori cooking, Indian desserts and regional cuisines.

Sumit Malik - International Indian Chef of The Year in 1999, he has worked in Switzerland, Mauritius, New Delhi and Mumbai. Since 1997 he has been Executive Chef at Noon Products.

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