This year (2007) certainly seems to be the year of the Indian cookbook (last year it was New Orleans). At least 5 have crossed my desk in as many months.This is my favorite and a book I find I turn to often when in the mood for Indian cuisine - which is often. Not only does it have a huge volume of recipes - 350 in all - its diversity is unmatched in the other volumes.Bombay born Vaswani takes all of India's regions and their diverse culinary styles and ingredients into account in her comprehensive recipe collection.

I loved the fact that an information bar at the top of each recipe shows a map of India and the region where the recipe comes from. It's an effective way of learning about the styles and nuances of Indian regional cuisine as you prepare the dishes the regions are known for. The author's writing style is clear and concise in the recipes, making them easy to accomplish, even for beginners, while her personal notes and observances bring the reader closer to the culture of the food.

As exotic as Indian cuisine may seem to uninitiated westerners, most dishes can be made with ingredients easily found in US supermarkets. For the few things that my prove more elusive, the author includes sources.

Chapters Include: The Changing Face of Indian Food; The Regional Cooking of India; General Guidelines; Common Ingredients; Spices, Spice Blends, and Herbs; Hints and Tips; Basic Techniques.

Recipe Chapters Include: Appetizers; Chaat; Beans and Lentils; Rice, Cereals, and Breads; Eggs, Chicken, and Meat; Fish and Seafood; Vegetables; Salads, Raitas, and Chutneys; Sweets and Beverages; Sources.