Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking
by Julie Sahni
Category: Cooking

While some may think of Indian cooking as a single, uniform cuisine, it is in fact as richly varied as the land itself. From the fertile plains of Bengal in the east come squash, lentils, stews, and stir-fried vegetables. From the Rajasthan desert in the west come beans, peas, and a range of aromatic spices. Vegetarian dishes are the staple of the Jains in the southwest, while meats are braised to perfection in the north.