In the popular imagination, Delhi cuisine is most often associated with the Punjabi or the Mughlai. In this book, the author seeks to dispel such a notion by presenting a rich and diverse selection of recipes drawn from the different communities who have made Delhi their home. Spicy kebabs and fragrant biryani, hot paranthas and korma, tangy chaat and sumptuous kulfi - the array of food is as delectable as it is eclectic in its origins and history. Drawn from different sources, these are authentic recipes written in a manner that facilitates easy use, and cover the entire range from starters and beverages to snacks and desserts.