• Ladyredspecs on September 17, 2014

  This is a fantastic book with foolproof recipes. My go to gift for young cooks!

Notes about Recipes in this book

• Pork tikka

  • Delys77 on April 13, 2012

    The flavour on this is very nice but it is a tiny bit dry. It doesn't get as dark as the picture but you should use non stick as the browning results in a lot of sticking.

• Patra ni macchi

  • emma_clare on April 27, 2019

    Very simple and delicious. Green mango gives a lovely citrussy flavour. I baked the parcels for 15 minutes in the oven instead of frying, and they turned out really well.

• Molee

  • Delys77 on April 13, 2012

    This makes a great sauce to go with rice. The onion and garlic cook more quickly than the book says. You can go with a whole jalapeño and a bit for two people as it is quite mild.

• Mombay style fish

  • treay on February 07, 2026

    This is a very easy to make recipe and it is full of flavour from all the spices. I served it with some brown basmati rice, dhal, fruit chutneys and roti bread. Great winter meal!

  • treay on February 07, 2026

    Cooked it again yesterday. Lovely flavour but used very thin fish fillets and they disintegrated a bit. Next time I won't fry them if they are that thin.....

• Creamy prawn curry

  • Delys77 on April 13, 2012

    Very good, go a little lighter on the Indian Chili powder than suggested

• Butter chicken

  • Delys77 on April 13, 2012

    Not the traditional butter chicken but very good nonetheless

• Parsi chicken with apricots

  • Delys77 on April 13, 2012

    Good balance between sweet and tangy but a tiny bit spicy. The overall flavour was good and very interesting, but you used chicken breasts which ended up a little chewy. Chicken parts might make for a slight juicier stew with better texture.

• Lamb kebab

  • Delys77 on April 13, 2012

    Best Kebab I've had, but make sure to chill a little longer than it says and consider just grilling without the skewer as they tend to fall off

• Kofta in tomato and yoghurt sauce

  • Delys77 on April 13, 2012

    Delicious as is

• Aloo gobi

  • Delys77 on April 13, 2012

    Pretty good flavour and quite low points while still being very filling. Could add a bit more heat, and I definitely added more water. Also put a little less cauliflower than suggested

• Punjabi cabbage

  • abengal on December 18, 2021

    Quick and easy to make, the longest time was in slicing the cabbage. Will make again as we both liked it. Didn’t bother blending the onion etc into a paste, just chopped them finely.

• Toor dal

  • peaceoutdesign on November 25, 2021

    I added 1/2c-1c of coconut milk as the taste was pretty lacking. Next time I would add the spices earlier and maybe freshly grind the cinnamon and clove.

• Urad dal

  • okcook on November 30, 2012

    Have not cooked with whole urid dahl before. I soaked the dahl for a couple of hours and cooked them in my pressure cooker for 20 minutes. This made them nice and tender. I then added them to the masala. This is a nice tasting dahl, kind of nutty. The ginger in the dish is quite pronounced. This is a make again dish.

• Dal saag

  • Delys77 on April 13, 2012

    Not sure if I bought the wrong dal since mine was not whole, but overall the flavour was totally flat and the texture was not nice. Had to add quite a bit of water but still stayed somewhat glutinous.

• Parippu

  • taufiq_erinn on July 12, 2015

    Such a tasty dahl I almost exclusively make this (or variations thereof) when I make red lentil dahl these days. As with all of these types of dishes, it freezes well, and I always find after I thaw and reheat that it seems like the flavour (especially the sweetness from the caramelised onions in the tarka, and the very mild chili spice) has heightened.

• Andhra-style chicken pulao

  • Delys77 on April 13, 2012

    Very different from what one would expect from Indian but definitely a nice rich Pilaf with good flavour and very filling. Used milk and vinegar instead of buttermilk as well as no ghee and light coconut milk. Eventhough I cut the fat quite a bit it was still quite rich. Spencer also liked.

• Chapatis

  • Delys77 on April 13, 2012

    Much easier than the naan still need a bit of practice. The flavour was good but you have to work on getting them to puff up.

• Naan

  • Delys77 on April 13, 2012

    Very difficult process. The dough was so sticky that I had to add too much flour, resulting in the wrong consistancy