Here are 50 authentic Indian curries, each accompanied by a full – colour photograph so that you can see colour, texture and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Prawns in Sweet and Hot Curry, with its delicately balanced sweet, hot and sour flavours. The gujarati Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side dish, while Lamb with Plums is a new recipe that combines the sweetness of fruit with the spicy aromas of cinnamon and chilli. A new introduction especially for this edition comprehensively details curry – making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys and desserts.