Annabel Jackson has released her fourth cookery book, Modern Indian Cooking, which she co-authored with Deepak Chauran. '[Chauran] basically had all the recipes in his memory and I helped get them out and on to paper,' Jackson says. The two worked on lightening traditional dishes, taking out unnecessary carbohydrates (such as potatoes used for thickening) and substituting olive oil for ghee (clarified butter). Chauran describes his cooking style as 'quite European - it's modern, updated Indian, with fewer spices but the best quality, so it's lighter and cleaner tasting.'

The book will have a special launch party on Tuesday at The Ashoka in Central, with Chauran as the guest chef. The six-course dinner features dishes from the book, such as codfish fillets in tomato sauce and pura stuffed with fried prawns. The dinner is $375 and includes wines from Portugal, Spain, Australia, Italy and Canada. For bookings, phone Vipul Kapoor on 9631 4920.

Modern Indian Cooking, $148, is available from Bookazine.