Award-winning author Monisha Bharadwaj's comprehensive encyclopedia of the mouth-watering ingredients used in Indian cooking is now completely revised in this new edition. From asafoetida to walnuts, each of 100 ingredients is explored, covering its appearance and taste, how it grows, how to store it and, of course, how to cook with it. Bharadwaj shares the secrets of Indian cuisine, offering recipes for over 200 classic and modern Indian dishes. Specially commissioned photographs of spices, recipes, markets and street scenes set each ingredient in context.