Monisha Bharadwaj is set to become the Nigella of Indian cooking. Here she skillfully deconstructs the myth that Indian cooking should only be undertaken by expert cooks. India's Vegetarian Cooking is divided geographically into four sections that encompass the entire range of Indian cooking. Recipes include Dal Bukhura (black beans cooked in butter and cream) from the north, to Kirla Ghassi (bamboo shoots in coconut milk) from the south, via everything from chapatis to chutneys. Readers will also learn how to "build" a curry-from equipment needed to complementary drinks.