Curries are one of the world's greatest and most popular eating experiences,
though they still tend to be eaten as a takeaway or in restaurants, rather than
being cooked at home. This book takes a journey through the different Asian
cuisines - Indian, Pakistani, Bangladeshi, Sri Lankan, Thai and Malayan, showing
how each offers its own distinctive styles, from creamy kormas to fiery
vindaloos, and includes a selection of recipes from each. There is also a
chapter on the different accompaniments for curry, including Indian and
Pakistani breads, rice dishes, sweet chutneys and spicy sambals.