Chapters within this book include "To Your Health", "Party Pieces", "Terrific Tandoori", "Traditional Indian", "Hassle Free", "Celebrity Secrets", "Cook Book Classics", "My All Time Favourites", "Real Good Chicken Consumer Recipes", "Stocks 'N' Sauces" and more.

Talented chefs, cookbook authors and experts from across the country share their recipes. The recipes range from traditional to contemporary and are full of flavour and visual appeal. Beautifully photographed, with easy to follow step-by-step methods and useful cook's tip, the Good Food Chicken Cookbook is truly the definitive guide to cooking chicken.

When the Sun goes down, there is magic everywhere. At Sankali Street where hairdressers do brisk business and streets where haath-gaadis double as juice stalls and later as beds. Did you know that Bhendi Bazaar has a 16,000 sq.feet restaurant? Discover corn bhel, bhurji pao, aflatoon and 24 types of shrikhand. From chocolate chai in Dadar to the rarified air of the five -star coffee bars, there is meticulously researched information that will surprise and delight even the most seasoned night animals.

The city is always exciting. So step-out, armed with this guide, the night beckons…

Comprehensive… The only reliable and current guide, which serves up the best of Mumbai on platter!

• From the newest and the best restaurants to the small,
  unknown ones.


• The finest of caterers, dessert and chocolate makers,
  Tiffin dabba wallas.
• The best cooking classes and useful shopping tips too.

First time ever… A guide to Mumbai's best markets,

• Bhelpuri, pavbhaji, juice centres,
• Party halls, partymakers,
• Pubs & discos and even
• The historic paan wallas.

Useful and usable… an invaluable guide which will help you to eat out and eat into shop, to cook… with style and within a budget. Detailed indexing and cross-indexing!

Objective… Restaurants are rated and reviewed independently - no free meals. No advertisements are accepted.

Up-to-date…New, newer, newest. It's all here.

The Maharaja of Jodhpur shares with us Rajasthani delicacies from his royal banquet table, while busy professionals like singer Asha Bhonsale and ace model Madhu Sapre give us their favourites from the cuisine perfected over several years in middle-class Marathi households. Joint editor and director of the Hindu, Nirmala Lakshman, picks her ideal menu for the traditional, pure vegetarian Tamil Brahmin cuisine, and hotelier Vikram Oberoi demonstrates his mastery over exciting fusion cooking. Film star Sunil Shetty introduces us to the magic of Manglorean food, which he learnt to cook as a teenager in his father's Udipi restaurant, while Namita Panjabi shares with us some of the recipes that have made Chutney Mary London's most popular eating-place. Among the hundred odd recipes-from Indian, Continental, Chinese, Thai, and Jewish cuisine-included here, are gongura mutton, ripe mango curry, Saraswat prawn curry, spicy moong chutney, Chettinad chicken fry, date khichri, beef with basil and caviar potatoes.

Price: Rs. 500

This unique volume encompasses restaurants, their recipes and caterers across the length and breadth of Mumbai.

Price: Rs. 150

This edition is vastly expanded, updated and has grown into two information-packed books containing more than double the data on Mumbai and its suburbs. Restaurants, caterers, dessert-makers and the secret-storehouse, of ingredients appear once more in this new and enlarged edition, as do 4 new sections - "Budget Bites", "Bakeries 'n Snackeries", "Tiffin Dabbas", "Cooking Classes". "Eating Out" is now separated into a convenient, carry-about Book 1. Book 2 has all the 'useful-at-home" sections on "Eating in".

Rashmi Uday Singh has written about restaurants and food for over 18 years and now runs her popular column in Mid-day every Tuesday. Having studied Literature, Journalism. Law and Business Administration, she joined the Indian Revenue Service in 1977 and 13 years later chucked it all up as a Deputy Commissioner of Income Tax, to pursue more creative avenues in newsprint and Fitness" every Wednesday in the 'Indian Express" and produces and hosts TV shows too. Rashmi pioneered the interactive "Foodline" a telephone call-in service for readers to ask questions and share information, ideas and responses with her and their fellow readers. In fact, this edition's brand new section "BudgetBites" owes its existence to "Foodline" and has active reader participation. Even her "Health online" has a very responsive following. "Connecting to and helping out my readers, be it on matters of food or health, be it my greatest joy," says Rashmi, "It is my heaven."

Price: Rs. 100

"Mid-Day", "Bombay-The City Magazine" "Saturday Times" and "The Sunday Observer" geared her up for a popular weekly column that's into its sixth year now. Appearing first in "The independent", then "Bombay Times", and now "the Afternoon Dispatch and Courier", She pioneered the interactive "Foodline" - a telephone call-in service for readers to share information, ideas and responses with her and their fellow- readers She started a trend, and four years after "Foodline" began. It's has its share of imitators.

She studied literature, journalism, law and a business administration, joined the Indian Revenue Service in 1977, and chucked it all up as a Deputy Commissioner of Incomer Tax in 1991 to pursue more creative avenues in newsprint and television. Her TV production company (specializing in food and health programs) has completed 52 episodes of "Health today".

Price: Rs. 100

Price: Rs. 100