Cooking is an art, similar to painting or music composition. Just as there are seven basic colors and twelve notes in music, so are the flavors of food, varieties of taste buds (five) and their numbers. It is the ability of combining of flavors which makes a recipe of food unique, and the chef, a chosen one.
Great cooking is also about inspiring people with food made from simple things from a basic kitchen and need not necessarily be a fancy dish prepared from exotic ingredients.
This book is a compendium of simple as well as exquisite dishes originating from many regions of our large and diverse country. Several of these recipes have been gratuitously shared by family and friends.