The title “Desi flavors” represents the context of the book. It has forty rich and exotic recipes from five countries of South Asia. There are eight recipes from each cuisine of Afghanistan, Bangladesh, India, Kashmir, and Pakistan. I have learned these recipes from my mother, sisters, and friends. Some of these recipes have been in our family before my birth. Others kept adding up as we grew and family extended. Colleagues and friends visit us to enjoy the food I cook. The best thing your hands contribute to a recipe is love of food. I am convinced on this theory. I love all recipes but to mention a few are Haleem, Mach, Machli Patiya, Kathi Kebab, and Afghani Biryani. Try these recipes. You can adjust the spices according to your taste and yet will keep the real in them.