Classic Cooking from India

Dharam Jit Singh
Boston: Houghton Mifflin, 1956
History of Nutrition Collection
History of Medicine Collection, Vanderbilt University

An early entry into this genre, it has remained popular since it was first published. Not only containing classic Indian recipes from Punjab, Kashmir and the Gangetic Plain, it places them in their historical and cultural context, and provides detailed instruction on how to easily recreate these dishes from fresh ingredients readily available in local grocery stores in America.