1 Chapter 4TABLE 4-1 Buying SpicesTABLE 4-2 Buying GrainsTABLE 4-3 Buying FlavoringsTABLE 4-4 Buying Lentils, Beans, and LegumesTABLE 4-5 Buying Cooking OilsTABLE 4-6 Buying Eggplant

      2 Chapter 5TABLE 5-1 How Marinating Works

      3 Chapter 6TABLE 6-1 Spice Measurements

      1 Chapter 3FIGURE 3-1: An Indian rolling pin. FIGURE 3-2: Karahis. FIGURE 3-3: A tava. FIGURE 3-4: A dosa pan. FIGURE 3-5: A spice tin.

      2 Chapter 6FIGURE 6-1: How to grate a tomato. FIGURE 6-2: How to dice an onion. FIGURE 6-3: How to slice and dice a chile.

      3 Chapter 18FIGURE 18-1: How to fold a samosa.

      4 Chapter 19FIGURE 19-1: How to roll and fold a stuffed paratha.

      5 Chapter 20FIGURE 20-1: How to peel and chop a mango.

      1  Cover

      2  Title Page

      3  Copyright

      4 Table of Contents

      5  Begin Reading

      6  Appendix: Metric Conversion Guide

      7  Index

      8  About the Author

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