India has more than one kitchen

Raghavan Iyer explains the spice blends and building blocks of Indian flavor, then gathers regional and contemporary curries with breads, rice and raitas to serve alongside.

Maneet Chauhan and Jody Eddy follow the snacks and small dishes sold in India’s markets, railway stations and street stalls, with personal stories and cultural notes beside the recipes.

Pushpesh Pant gathers a broad collection of Indian home cooking from across the regions, with guidance on ingredients and utensils and recipes for breads, pickles, spice pastes and chutneys.

Madhur Jaffrey’s classic introduction to Indian home cooking teaches dals, curries, chutneys, breads and rice in clear, practical recipes for cooks new to the cuisine.

The founders of the Dishoom restaurants and their chef share Bombay comfort food, from breakfast naan rolls to biryani, framed as a day-long walk through south Bombay.