Chapters 11 to 13
Chapter 11 - Naan Bread
In this Chapter, a traditional recipe for naan bread is given, which may be cooked either in the Tandoor you may have built using the directions in chapter 9 or using conventional methods.
Chapter 12 - Lentils and Dal
This chapter gives an overview to one of the most fundamental ingredients in Indian cooking, which accompanies most meals. The recipe given in this section for Tarka Dal, as taught by the restaurant chefs uses not just one, but five lentil varieties to produce a flavourful, velvety dal which is used in chapter 14 to create a restaurant style Dhansak - just like the restaurant chefs.
Chapter 13 - Accompaniments
The recipes for raita, garnishes and chutneys are almost infinite. Rather than providing an endless number of recipes, you will be taught the fundamentals of preparing these accompanying dishes. This will enable you to prepare these dishes to your own preferences. To start you off, you are given recipes for two of the most popular accompaniments of this type served in restaurants.
