Preparation of Indian and Pakistani cuisines is an art, but not very difficult to understand. They can as easily be prepared by any housewife as by a professional cook. The important factors are the correct proportion of ingredients and spices and the proper balancing of time-laps for their preparations. An essential part of the cooking is the right ingredients and spices, which are now available even outside India and Pakistan. he book has been compiled and written by Mohan Saigal, a London based successful restaurateur, and Kajal Varma, a Delhi based kitchen â€“ savvy housewife.