India is famous and home to endless variety of curries. Every zone in India has its own special way of preparing curries. In this book, the author Aroona Reejhsinghani presents some simple, some exotic, some delicious recipes popularly enjoyed in Western part of India. Prepare and enjoy the ones given in the book from different parts of: Maharashtra- Non-Vegetarian spicy Pomfret, Fish, and Prawn, Mutton, Chicken and Peas Curry; Gujarati Curries- Vegetarian- Lady’s Finger, Corn, Carrot Kofta, Buttermilk, Potato Kofta, Tomato, Sweet and Sour; Sindhi Curries Vegetarian – Giantha, Giantha and Spinach, Non-Vegetarian – Shahi Kofta, Dilpas and Kofta, and Mutton; Goa- Non-Vegetarian – Spicy Fish, Pomfret, Spicy Pork, Chicken, Mutton, etc. In the final chapter, important ingredients used in curry preparation alomg with cookery glossary are given. Go, cook the recipes of your choice and enjoy with family and friends.

Author Biography

Aroona Reejhsinghani is a renowned gourmet, who has over 125 cookbooks to her credit. This has fetched her a place in the Limca Book of Records (1991) and the American Book of Honour. She began her career as a freelance journalist at the age of 16 and since then she has contributed several articles on beauty, health and cookery for leading newspapers and magazines such as The Times of India, The Indian Express, Femina, Eves Weekly, Manorama, Deccan Herald. In 1999, Aroona Reejhsinghani received the National Award for Excellence from the All India Freelance Journalists Association for her contribution towards freelance journalism. She also received the 2000 Millenium Award from the American Biographical Institute, USA for being the most memorable personality of the century.

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