This book is divided into 2 Parts

A. INDIAN CUISINES ---- THE INTRODUCTION

The first part of this book consists of Indian Cuisine. It deals with the introduction and features of Indian cuisine. Then there is a brief discussion about spices, major ingredients, basic Kitchen Equipments, etc.

B. REGIONAL CUISINES ----- THE DIVERSITIES

The Second part of the book has a brief discussion on major regional cuisine of India. The cuisines are discussed with regards to their location, history, Ingredients and Spices used cooking styles, Food habits and Specialties.