Mirch Masala

This book is a selection of Surayya Tyabji’s classic recipes that was first published in 1975 and has been a best selling title since then. Here are a hundred classics in Indian cooking—Moghlai, many from Hyderabad, and a pick of favourites from all over—with the choice of menus that hunt up well-loved native combinations. Not just mirch and masala, but a composite range of recipes that not only tempt your kitchen wit but also help you turn out things that taste as good as they sound.