One of the treasures of the Indian subcontinent is its rich and diverse heritage of cuisine - a heritage vast and regionally traditional, owing its evolution to the topography, climate and the vegetation of the region, peppered by the ethnic traditions and beliefs of its inhabitants. Particularly intriguing is the variety of cooking pots used earthenware, clay, copper, aluminium, and cast iron of different shapes and sizes.

We at Kanchans have travelled over the Indian subcontinent by air, road, rail and even bullock cart, to visit the homes of princes, peers and the common man, sifting through and savouring hundreds of heritage recipes. The adventures involved spending nights under kerosene lamps or candlelight in dimly lit old wood or charcoal fired kitchens sharing cups of 'Masala Chai' or sometimes more potent, crudely distilled country brew, with old and bent heritage cooks. Gently cajoling these illiterate, whimsical and temperamental but nevertheless brilliant maestroes whose hands moved like magic wands to create culinary masterpieces.

One recalls attending a traditional Parsi Wedding at 'Albless Baug,' Girgaum, in Mumbai where numerous rows of diners were served steaming hot food on banana leaves in seven or eight courses, with timing and efficiency that would shame the best of state banquets. The 'Patrani Macchi' with ocean fresh Pomfrets being particularly unforgettable.

Balancing, adjusting and recreating the food in England from notes and jottings was achieved through a painstaking eight months of trials and numerous reruns. A fairly large collection of India's flavours waits to be discovered by long-time British residents with an affinity for India's palate. For recent settlers, we assure nostalgia of back home.

Kanchans