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Romancing the Chilli is a book about the enduring heritage of the chilli in India and across the world. Visually and intellectually stimulating this book traces the exciting march of the chilli along with its morphological genetic and farm to plate journeys.

The effect of the chilli on Indian and world cuisine the legend and lore surrounding it its many health benefits its science biology and applications are described in detail. More than forty varieties of chillies from India, Mexico, China, Africa and their applications have been documented.

The book also includes a photo documentation of more than forty five traditional dry and wet chutney recipes from different parts of India and a few from Mexico, Africa China and Thailand. Each chutney recipe is illustrated with photographs along with snippets of history gourmet tips and specific health benefits. Chutneys from across India, made from vegetables fruits, grains and oilseeds flax seeds niger seeds pumpkin gongura, dal, garlic, brinjal, kokum and many other fire up the pages of this book and are bound to spice up the palate of readers.

The book has been thoroughly researched by locating traditional recipes talking to grandmothers gourmet chefs, chilli PhDs chilli traders and farmers from various parts of India.