Indian cookery is one of Britain's favourite areas of ethnic cookery and this is despite the long preparation times which Indian cookery traditionally dictates. This book focuses on the problem of time. The reader may understand that the soaking and marinating which traditional recipes call upon can be tedious - a quick Indian recipe can rarely be achieved if one aims to capture restaurant-quality flavours. This text uses packet ingredients in vegetarian recipes that aim to provide an authentic taste and flavour in as little as 30 minutes.