Indian food is a perennial favorite, and now Pat Chapman has selected the finest dishes from more than a thousand of his favorite restaurants. First come starters, then Tandoori and Tikka dishes. Next are the 16 most popular curries, followed by 16 additional curries from Achari to Thai. The recipes continue, as at a restaurant, with "House Specials," vegetable curries, dhal dishes, rice and breads, chutneys and pickles, and finally Indian desserts. With step-by-step color photos, an A-Z of spices, nutritional information, and a menu glossary, The New Curry Bible more than lives up to its title.

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