Notes about Recipes in this book

• Keralan-inspired banana pancakes

  • EmilyR on February 02, 2020

    I made these using an Æbleskiver pan and they were really excellent and a fun riff on unexpected multi-cultural breakfast food.

• Mumbai bhel puri

  • BigOrangeTiger on March 01, 2015

    So, so delicious!

  • EmilyR on June 24, 2017

    I substituted pistachios for the peanuts and used a tamarind date chutney (with cumin added) instead of the additional sugar or jaggery. It turned out wonderfully. The provided herb sauce recipe wasn't great on its own, but helped round out the whole recipe. I will definitely make this again.

• Griddled courgette carpaccio, chickpea salsa, pistachio dressing

  • BigOrangeTiger on May 26, 2017

    This was easy and tasty. I didn't have any red onion or coriander - imagine it would be even better with them.

• Spice-roasted butternut squash with tomatoes and capered yogurt

  • SugarFree_Vegan on October 04, 2013

    Page 70 in UK edition. This is a lovely combo, as I'm not a great lover of star anise I used some Ras el Hanout instead as I had some in the pantry. Simple to make, we had it with roasted asparagus and broccoli.

  • etcjm on August 12, 2019

    Cooked with sweet potato and aubergine (use 'em up recipe). Yoghurt was interesting, spice mixture for veg interesting. Only had few tomatoes. I did the warm lentils as an accompaniment. Not convinced it all went together really. An unusual Indian dish, but worth a try. Could be an alternative lunch rather than sides to a Rogan Josh like I did.

• Tandoori vegetable feast

  • SugarFree_Vegan on March 08, 2013

    I made this with Cauliflower, half a bulb of fennel I had in the fridge, mushrooms and peppers and it was fantastic. The cashews added to the marinade help it stick to the veg, I also cooked the tandoori using my oven's electric grill and it worked a treat. Mint Chutney is a fabulous side for this dish too.

• Smoky spiced aubergines

  • etcjm on July 06, 2019

    Great. I cooked with 1 chilli for first try and will do 2 next time. Different, in a good way and definitely will be added to my "do regularly" - not necessarily when we just have curry either. I didn't cook till really creamy as I wanted some texture due to the other dishes I was serving.

• Carrot, cucumber and peanut raita

  • etcjm on March 12, 2019

    Not convinced, but since we have leftovers will see if it's better for sitting overnight. Looks oddly like coleslaw which put me off! On the shelf with this one.

• Lemony spinach and vegetable hot pot

  • NikkiPixie on July 22, 2014

    This was fantastic. I used 1/4 tsp ground fenugreek seed as I couldn't find dried fenugreek leaves, and it was still delicious. Next time I'd chop the veges up smaller than stated in the recipe as they took much longer than specified to cook.

• Stuffed peppers in a peanut-tamarind sauce

  • NikkiPixie on August 17, 2014

    Nice, but not amazing. I don't think the reward equalled the effort, it was very rich and heavy. The peppers would have been better baked in the oven rather than steamed.

• Parsi dhansak

  • etcjm on July 06, 2019

    Dhansak is the one I always order when out because it seems difficult to get right at home. This recipe was close, however butternut squash was hard to cook without the sauce catching. Next time I'll steam, then add or use sweet potato. I did have to fiddle with the sugar and tamarind and it still didn't seem dead on. I'll use jaggery next time and see if it gives the sweet a better edge. Will do again before using an alternative recipe.

• Black-eyed bean and coconut curry

  • Karine.1 on October 08, 2022

    used small black beans and creamed coconut instead.

• Goan egg balchao

  • ReenaCooks on June 04, 2016

    tried this recipe added white vinegar instead of wine vinegar came out great. the sauce tastes better with time.

• Best ever Bombay potatoes

  • RachLFinn on October 07, 2023

    Delicious. I doubled this up, as a casual main for a family of 4. Served with flatbreads and quick-pickled onions. You'll need quite a long list of ingredients, but apart from that, this comes together very quickly. I over-boiled the potatoes a little, so it was more of a Bombay mash, but it had a great flavour. When the garam masala hits the frying pan, the kitchen comes to life. This one is definitely a keeper. Very much recommended. Would be a good use of leftover roast potatoes.