A Spicy Touch III: A Fusion of East African & Indian Cuisine, presents 134 recipes, of which two dozen offer variations, and 90 are completely vegetarian. All recipes are presented with English names although, where appropriate, traditional names for ingredients and particular dishes are provided in Gujarati (the language of Gujarat in northwestern India) and/or Kiswahili (the official Bantu language of Kenya, Tanzania and Uganda).

The book is organized in six sections: Basics (Masalas, Pastes & Sauces); Accompaniments (Pickles, Chutneys, Raitas & Salsa); Appetizers (Salads, Snacks & Bhajia); Main Dishes (Chicken, Beef & Lamb, Seafood, Vegetables & Pulses); Starches (Rice & Bread); Desserts (Sweets & Drinks). Recipes presented at the front of the book provide stock ingredients for many subsequent dishes. Preparing them and having them on hand will make the further preparation of this cuisine far less complex and more manageable in terms of time.

A detailed glossary and background notes specific to any unusual ingredients used in a particular recipe will help you understand what you require and then look for on the shelves of your neighbourhood grocery store.

In A Spicy Touch III, Noorbanu Nimji presents her recipes in a logical sequence designed to support anyone—who feels comfortable in a domestic kitchen environment—achieve competency in the preparation, cooking, and presentation of this flavourful, colourful, and healthy cuisine. With what this book can teach you, you can master the spicy touch!