There is a general misconception that the side dishes - curries and gravies served in restaurants are not easy to prepare at home. One does not need any special ingredients, equipment or techniques to make these dishes. This book is written with special care, so that these items can be prepared at home with normal cooking facilities without compromising on taste. It has to be kept in mind that every person has an individual sense of taste and the quantity of certain ingredients like salt, chillipowder, oil etc., should be altered accordingly while preparing the dish. An explanation of technical terms used is provided at the begining of the book. The conventional names of ingredients in four different languages are given for easy reference as Glossary. All the recipes in this book have been tried, tested, tasted and perfected. The recipes are given in a simple step-by step format. The yield for each recipe in expected to be enough for 4 to 5 persons.

**Sample Pages**