Delhi Kitchen/Vijaylakshmi Baig. New Delhi, Roli Books, 2003, 96 p., photographs, (pbk). ISBN 81-7436-196-0.

Contents: I. Snacks and starters: 1. Chaat papri. 2. Kalmi bare. 3. Khasta kachauri. 4. Moong dal cheela. 5. Shammi kebab. II. Main course: A. Non-vegetarian: (a) Lamb: 1. Badami gosht korma. 2. Khara masala gosht. 3. Nahari gosht. 4. Shahi gosht korma. 5. Subz gosht. (b). Chicken: 1. Dum murgh. 2. Khusroe-e tursh. 3. Murgh mussalam. 4. Tandoori murgh. (c). Fish: 1. Machchi methi. 2. Tandoori machchi. B. Vegetarian: 1. Aloo ki khatti tarkari. 2. Dal makhani. 3. Dum karela. 4. Janat-e-numa. 5. Kesar-e-paneer. 6. Khatta meetha kaddu. 7. Khatti tur dal. 8. Sarson ka saag. 9. Shahi salan. 10. Sookhe kabuli chane. 11. Sookhi dal. III. Accompaniments: A. Breads: 1. Aloo paratha. 2. Badshahi naan. 3. Bharvin puri. 4. Makkai ki roti. 5. Methi ki roti. 6. Tandoori roti. B. Rice: 1. Biryani-e-dum pukht. 2. Cholia pulao. 3. Kesari pulao. 4. Yakhni pulao. C. Chutneys and pickles: 1. Kasundi. 2. Khajoor-kishmish chutney. 3. Nimbu ka achar. 4. Pudina chutney. 5. Sonth. 6. Sookhe aam ki chutney. IV. Desserts: 1. Badam burfee. 2. Gajar halwa. 3. Kulfi. 4. Phal mai rabri kulfi. 5. Phirni. 6. Rabri malai-balai. 7. Shahi halwa.

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