The curry goes international with a vengeance in this wide-ranging collection of recipes, not a few of them originals. Beginning with curried soups (starting, inevitably, with that hoary Raj relic, mulligatawny), Rai goes on to give a good selection of vegetable, meat, fish, chicken, and rice-based curries. A bonus to those who find curry-making too time consuming are three basic sauces: Persian, Mughal and Madras, which can be fridge-stored to make an 'instant' curry. Another boon to the harried cook is the clarity with which Rai sets out his recipes-'measurements are provided in metric, British and American systems and each curry progresses from 'singlefry' (Rai's term for that tricky process of bhunao) masala, through 'follow-up' and 'during cooking' masalas to 'finishing' masala and 'garnish' masala... With sections on raitas, accompaniments, this is a tempting medley of curried concoctions, with not only 'heart', but plenty of soul.
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