Clearly, the largest influence on this book is my grandmother and the family heritage.
But I have discovered much from other people, particularly from Indian friends. I find myself watching television chefs and realising that what they are preparing is, in fact, a recipe in the cookbook.
I learned how to modernise recipes to cater for contemporary healthy nutrition standards. I now use a fraction of the often heroic quantities of ghee, butter, cream or yoghurt specified in some of the recipes. I also learned how to cook with a lighter touch and avoid the brown stodge outcome. As a result, most of the recipes in this book, with notable exceptions, should be cooked quite quickly.
These influences have moderated or improved the recipes you see here.