Curry flavours change radically as you move around India. From region to region - even from one household to the next - dishes are transformed with new spices and ingredients. Garam masala - a blend of cumin and coriander seeds with secret family ingredients - is typical in the north. Lentil-lovers in southern India, meanwhile, create soups that are both spicy and sour, thanks to the tamarind fruit. This book travels through the country, sampling dishes from each region. You’re going to need a bigger spice rack.