‘Food and culture go hand in hand; as life moves on, we win some and we  lose some. There are times where we have to learn to adapt, infusing our  life with flavours. So far, my life – including my journey from the  classroom to the restaurant – has been blessed with some very old as  well as very new recipes of warmth and love.‘Basic Indian cooking  revolves around a healthy lifestyle, and in this wholesome book you will  learn to cook old regional dishes like Malvani chicken (from  Maharashtra on India’s west coast), Mangshore jhol lamb (from Kolkata on  the east coast),  Laccha paratha (from the north), Kerala lamb curry  (from the south coast), as well as modern fusion dishes from the global  food village, such as Mexican chimichangas, Arabic ouzi, Mexican chaat,  butter chicken pizza and spiced pesto fried rice – all with an Indian  twist.‘It has been an absolute pleasure and source of pride to share  the tips and tricks I have inherited to make Indian cooking an  experience for you, whether you are cooking alone or with your family  and friends.’CHEF SEEMA DALVI