If anyone's interested in Indian cookery I can recommend a book by Dharamjit Singh. I lent my book out and, typically. never got it back but it's a book of traditional Indian cookery, not the Anglicised food to be found in most Indian restaurants. For example I recollect it explained the real purpose of Vindaloo by telling you it isn't a red hot potato dish (aloo is Indian for potato) but derives its name from a different source and is a means of preserving high fat content meat using vinegar with herbs and spices.
My favourite recipe was Murghi Masala, almost addictive.
I've just checked, you can buy the book on Amazon.