Table of Contents

INTRODUCTION, 6; GLOSSARIES, 8; 1: Utensils, 9; 2: Ingredients, 10; 3: Measurements, 14; 4: Methods, 15; PICKLES AND CHUTNEYS, 17; BREADS, 32; RICE AND DHALS, 53; VEGETABLES, 92; FISH, 122; CHICKEN AND EGGS, 156; MEAT, 193; SWEETS, 233; SNACKS AND SAVOURIES, 262; INDEX, 284.