Books on Indian cooking abound. This book differs in that, although the origins of the recipes can be traced to Northern India, the recipes changed with the immigration of the Ismailis from Gujarat to East Africa. This added a new dimension to their culinary evolution. Noorbanu’s immigration to Canada furthered the progression.
Most importantly, all of the recipes in this original volume of A Spicy Touch turn out perfectly time and again because of Noorbanu’s rigorous testing and retesting.
