Contents: 1. Gujarati. 2. Maharashtrian. 3. North Indian. 4. South Indian. 5. Rajasthani. 6. Best of the rest.

"This book presents the best of vegetarian cuisines of India. It is divided into six sections—Gujarati, Maharashtrian, North Indian, South Indian, Rajasthani and the Best of the Rest section. Recipes in each section have been judiciously chosen to give you a real and authentic taste of India.

"The methodology used in the book is simple and accurate and the author stresses the use of fresh and the right ingredients. The book has some popular recipes and some unusual ones. It also contains favourite recipes from the homes, restaurants and some traditional recipes from rural India.

"The Gujarati Section has recipes from Handvo to Methi Dhokla to the traditional Fada ni Khichadi to Trirangi Bhat to Mango Parfait to Badam Katli.

"The Maharashtrian section has recipes ranging from Pitla and Bhakri to Bharli Vangi and from Thali Peeth to the traditional Puran Poli.

"The North Indian section has the popular Punjabi Chole, to the not so common Moghlai Vegetable Barbecue. From traditional Palak Paneer to the ubiquitous Sarson Ka Saag and from Phirni to Navaratna Rabri.

"The South Indian section has everybody’s hot favourites – steamed Idlis, Dosas, to Masala Dosa Dumpings to Bisi Bele Huliyanna and many more.

"The Rajasthani section ranges from the conventional Dal Bati to the sweet and luscious Malpua.

"The last section is the Best of the Rest section which has an amalgamation of innovative recipes like the Spinach Sev Puri, Aloo Papdi Chaat, to drinks like Lemon Snow Mist and Sitaphal Basoondi." (jacket)