This is, as will be seen from the table of contents, a very comprehensive book. Its range of recipes curries, kebabs, rice, breads, sweets, savouries, ice creams, sharbats and squashes, pickles, chutneys and other preserves includes dishes from Pakistan as well as from India, and there are some attractive Chinese dishes which Chinese immigrants have made popular and even traditional in India. Those who have to cater for vegetarians will find that, as well as a special section on vegetarian dishes, there are plenty of interesting vegetarian recipes scattered through the book.

Mrs. Singh has sought to present genuine Indian recipes in a form that English readers can use, without at the same time Westernising them out of all recognition. While she occasionally recommends a sensible substitute, she urges the use of the proper Asiatic ingredients whenever possible, and fortunately there are nowadays in England plenty of specialised shops and big stores where these can be obtained either personally or by post. English readers will find particularly useful the first section, where the methods and ingredients of Indian cookery are described in considerable detail.

The book is, however, by no means intended only for those who speak English as their native language. Quantities are given in the metric system (now in use in India) as well as in avoirdupois, names of ingredients are given in both English and Hindustani, and some explanations assume the Eastern rather than the Western point of view. Cooking times cater both for the traditional tandoor the clay oven sunk in the ground and the pressure cooker.

A pleasant feature of the book is the joy, pride and enthusiasm with which Mrs. Singh writes of the fascinating cuisine of her own country.

The book was awarded a silver medal by the GASTRONOMISCHE AKADEMIE DEUTSCHLANDS in 1964 and has been translated into German.

Mrs. Balbir Singh was born in the Punjab, and was fortunate in having a mother who was an exceptionally good cook. She (Mrs. Singh) graduated at Punjab University, Lahore, and it was there that she met her husband, who is a doctor. They have a son who is now studying electrical engineering,

The family came to England as a result of a research fellowship's being offered to Dr Singh, leading to his taking his Ph.D. at London University. Mrs. Singh decided to take the opportunity of studying English Domestic Science methods, and joined the Polytechnic, Regent Street, duly obtaining a First-class pass for the City and Guilds Diploma in Theory and Practice of Plain Cookery. She also found time to attend afternoon or evening classes in a variety of handicrafts leather-work, basket-making, quilting and others and to learn typewriting.

On returning to India she decided to teach cookery privately at her own house, and having started with a nucleus of six students she now has as many as she can cope with, divided into two groups. She has won numerous medals and prizes in All-India cookery competitions. While she has two domestic helpers, she still does her own housekeeping.