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Synopsis Although the grandeur of the past is no longer a way of life in modern India, the splendor of its cuisine is still undiminished. This book explores the cooking traditions in this vast and colorful country. There are almost as many ways of cooking chicken as these are cooks. This most versatile and undoubtedly the most popular non-vegetarian item on most tables, in India and abroad, can be curried, fried, roasted, grilled, baked or just shredded into salad with the most spectacular results. Here, the author sets down over a hundred recipes - some of them well-known and often served at homes and restaurants, some that are special to a region or community, and several others that have been improvised and perfected by the author over the years. The recipes include: Kalmi Kabab / Tandoori murgh pakora / Murgh malai tikka / Balti achari murgh / Murgh musallam / Nargisi murgh kofta curry / Sabz murgh / Yakhani Kashmiri murgh / Kori gashi / Sindhi methi murgh. The book also tells that fragrant biryanis, spicy achars, mouthwatering kababs, and many other things you can do with chicken.