Rotis & Subzis were never so easy to make

In the first section, I introduce a variety of Rotis. I have purposely stayed away from the common ones, and covered only exotic varieties, which you might have thought are impossible to make at home with the simple utensils in your kitchen. You will love the enticing flavour and colourful presentation of delightful rotis like the Carrot and Coriander Roti, page 11, and the Hariyali Roti, page 16. The second section is on Parathas and Naan. You can discover how to make Naan, page 34, without an elaborate tandoor setup, using the humble tava that’s there in every kitchen! There is also a section on rich, fried rotis such as Aloo ki Puri, page 43.

The variety of subzis is even larger. In this book, we have covered a representative selection of subzis, spread across three sections: Punjabi and Moghlai Style Subzis, Curries and Koftas, and Provincial Style Subzis. While Punjabi and Moghlai subzis speak of a rich lifestyle with luscious meals, the curries and koftas focus more on varied veggies and base-styles. In the provincial recipes section, I take you through some of the classic cooking styles of India.

Relish the luxurious Shahi Aloo, page 49, and Hari Bhaji, page 57 on special days, and bring variety into everyday meals with curries like French Beans in Coconut Gravy, page 80, and Drumstick Vegetable Curry, page 73. Try your hand at the treasures of other communities, with delightful dishes such as Tendli Cashewnut, page 86, from Mangalore and Ganthia Subzi, page 90, from Gujarat.

By now you would have realised that nothing is impossible in the kitchen! With a bit of know-how and a lot of creativity, you can conjure up an unlimited variety of rotis and subzis. So, go ahead, experiment and treat your family to delectable meals that they will look forward to everyday.