This book investigates the authentic preparation of tandoori and tikka dishes, central to Indian cuisine. Pat Chapman, a recognized authority on Indian food, draws upon extensive research and practical experience to present a comprehensive guide to these popular cooking styles. The book aims to demystify the techniques and ingredients required for achieving restaurant-quality results at home, focusing on the specific marinades, spice blends, and cooking methods that define tandoori and tikka preparations.

This work is recognized as a definitive resource for enthusiasts of Indian cooking, particularly those interested in mastering tandoori and tikka preparations. Its detailed approach and focus on authentic techniques have established it as a valuable reference for home cooks seeking to replicate classic dishes. The book is praised for its clarity and the depth of information provided on spice blends and cooking methods, making complex recipes accessible.