CONTENTS: Foreword, Acknowledgments, A Personal Note, * The Chettiars, *The Bangala and its Players, * The Bangala and its Cuisine, * The Basics: **Note on the Recipes, ** Equipment, ** Basic Methods and Recipes, *Chutneys and Other Accompaniments, *Palakarams, * Salads, * Sambars and Curries, * Rasams and Soups, * Fish and Shellfish, * Meat and Poultry, * Vegetables, * Stews and Sodhis, * Cutlets and Fritters, * Thayir Pachadi (Raita), * Rice, * Desserts, * Menus, * Praise for the Bangala, Glossary, Index.