It is a popular misconception that all Indian food is hot. In reality
there are many hundreds of subtle dishes, which rely on the fine
balance of spices, available which will not leave you feeling as though
you've just eaten straight chilli!

here are a couple of sites which may prove useful
http://www.rubymurray.com/
and
http://www.indianfoodnet.com/
haven't had a good peruse through this site but it seems quite
extensive

and my site has a few Indian favourites too:
http://members.optusnet.com.au/hotmetal/

My first Indian cookbook was written by Sameen Rushdie "Indian Cookery"
and has some nice anecdotal blurb at the start of each section.
It was first published in 1988 and a follow up edition (mine) in 1991
by Arrow Books ISBN 0 09 97 4110 5 is well worth trying to find.
If all else fails, try to get any books by Madhur Jaffrey.
Once you experiment with Indian cookery, and discover the subtle
flavourings for yourself, you'll be more adventurous. I think we get
scared that we'll produce something utterly inedible (heat wise) which
prevents us from taking the plunge. But once you do, and feel some
confidence with the 'heat' aspect there will be no looking back!

and treat morons like Mr. Morrow with the contempt he justly
deserves... reminds me of a T shirt I saw - "I am surrounded by
idiots".

LadyJane
--
"Never trust a skinny cook!"