This is a complete cookbook of 220 pages, 13 chapters with colour photographs. The recipes originated in Northwest region of Punjab, known for its gourmet cuisine. Recipes are simple, flexible with lots of options and to the point. The book clarifies the mystique of spices, herbs and condiments. Spices as preservatives, their medicinal properties and simple home remedies. It explains of several blends of spices (masalas) and their proper utilization. Also contains many helpful hints. Preperation and storage of food, partially or fully cooked ahead of time to suit todays lifestyle. The art of making mouth watering snacks without adding preservatives for shelf life.