Sweet, sensuous, fragrant, pungent, exotic and vivid - all of these are words that describe the wonderful flavors of Indian food. Madhur Jaffrey, one of the best-loved Indian chefs in the world, has selected 50 recipes, many of them simple to prepare, that highlight 22 different spices. The recipes can be used together to create a meal. Jaffrey shows how to use spices like roasted cumin seeds, cardamom pods, fennel seeds, tamarind, fresh coriander, and hot red chilies. She explains how some spices, like cinnamon, are meant to "heat" the body, while other spices, like cumin, are considered "cooling"; how each spice has dozens of different flavors depending on whether it is cooked in oil, dry-roasted, or ground. With mouth-watering dishes, from lamb stewed in coconut milk, cloves and cardamom to chutney with fresh coriander, mint, and lemon juice to caramelized cardamom apples with pistachio cream, Jaffrey expertly guides the reader through the exotic and heady flavors of Indian food. Throughout, her charming introductions and infectious enthusiasm make the book a pleasure to read, inviting us to explore new culinary realms.