Notes about Recipes in this book

• Tomato and coconut milk soup

  • Laurel21 on August 23, 2021

    very rich, I substituted the curry leaves for 1 fresh lemon leaf and fresh basil leaves

• Beetroot, carrot and peanut salad

  • Lepa on April 06, 2021

    I was so excited to try this recipe, which sounded so good, but we didn't like it. Something tasted a bit off. It may have been the large beets I used but there was an unpleasant bitter taste.

  • kelly_okldv3 on October 19, 2025

    Made 3 substitutions to use up items I already had: 1 Thai birds eye chili instead of 2 green chilis, cashews instead of peanuts, and canola oil instead of groundnut oil. Grating everything took a long time (30 mins?) but the other steps didn't take nearly as long. Bright, herbal, and just a hint of spice. Really pretty too, very colorful. Husband gave it a "9/10 for a salad".

• Smashed chickpea and sunflower seed salad

  • lean1 on January 11, 2021

    Excellent flavor easy to make. Smells and tasted like the markets in India!

• Aubergine and green pepper sabji

  • etcjm on February 22, 2021

    Perfectly good vegetable side dish. I used parnsip instead of potato as I don't eat potato - I won't use it next time. Ensure you cut the veg small - I didn't and it just meant it took longer to cook. I didn't have carom and used caraway instead. Served it with north indian spiced prawn curry and boiled rice. Went together well enough.

• Roast cauliflower and red onions

  • anniecc on October 21, 2023

    Simple and delicious. I reduced the salt by half and added a squeeze of lemon juice before serving. It didn’t need 45 mins in my oven, 35 was sufficient.

  • ShayLRoss on January 24, 2026

    Good, straightforward roast for a side dish, it was nice to utilize a whole cauliflower. I didn't say all the leaves as noted, but I think they would've burned anyways.

• Podi potatoes

  • Lepa on January 26, 2021

    This was really tasty and I loved it. The podi, however, had some hard chunks that didn't cook down and my family found those unpleasant. This was the first time I have cooked using dal as a spice and I think I need to figure out where I went wrong. Perhaps I didn't toast it enough so it broke down into a true powder? In any case, the flavor here was outstanding so I will take the time to figure out what I did wrong and try again.

• Black-eyed beans with spicy onions

  • ShayLRoss on April 26, 2026

    Excellent bean side dish, which I used the blond eyed beans from Rancho Gordo instead. I increased the spices and tomatoes a little more. Easy to serve with rice or bread.

• Spinach masala chickpeas

  • TrishaCP on May 20, 2021

    This has some really nice flavor to it. I made it ahead and the color is indeed now quite murky, as warned.

• Masala urad dal

  • EmilyR on March 06, 2023

    recipe here : https://www.epicurious.com/recipes/food/views/masala-urad-dal

  • EmilyR on March 07, 2023

    This one turned into a disaster for me and had me reaching for some red wine earlier than usual. I planned to make something with the enormous bag of urad dal that I bought at the Indian grocery. It said it was urad dal on the bag. Well, it's more accurately split matpe beans. Yes, they were once black dal but are now split and not that and so the 300g of what I thought were dal had been rinsed up and were waiting to be used... for something. Sorry, Dishoom dal everyone loves, tonight isn't going to be the night. The recipe online didn't specify and when I pulled out the book I was left searching high and low for anything that I could use them for. With the quantity that I had I tripled this recipe (second wrong move of the evening)... it foamed turmeric all over my stove top and then just left me with a lot of existential thoughts. It was bland and maybe that's because my heart just wasn't in this. I tried to salvage it, but after making a different meal I'll have to wait another day.

• Courgette kofta curry

  • Mabel1 on September 12, 2020

    Lovely sauce. Make sure you squeeze as much water out of the courgettes as possible. I put them in the oven instead of frying.

• Rajma paneer

  • Lepa on January 26, 2021

    Rajma is one of my family's favorite dishes and adding paneer to it was an excellent tweak. I will definitely revisit this dish/trick again.

• Mixed veg in yogurt sauce

  • hbakke on October 13, 2022

    I used far more cauliflower than specified so this wasn't as saucy as it probably would have otherwise been. This made a nice enough veggie entree, but the yogurt/water mix was kind of a weird addition to the sauce I thought.

• Masala paneer

  • Lepa on December 31, 2020

    We really liked this. I was cooking for my family and the kids don't too much heat so I left the chili powder out but otherwise made the recipe as-is. My husband and I add heat later with condiments! I would recommend either cooking the tomato/onion mixture a bit longer or pureeing longer to make a silkier texture, as mine wasn't as smooth as I would like.

  • ShayLRoss on May 07, 2026

    This is a great, quick meal for masala paneer. I would personally add a bit more spice to make it stronger. The heat is great!

• Jackfruit curry

  • hbakke on June 04, 2022

    Good flavorful curry, but pretty spicy. The blender method of making the chile paste didn't work at all for me, so I had to switch to the mortar and pestle. I would make this again because I like jackfruit, but maybe reduce the amount of dried red chiles.

• Baby corn and paneer curry

  • Lepa on May 26, 2021

    My kids love paneer and baby corn so when I got this book I knew I had to try this recipe. It was a success! I left out the chilies so it wouldn't be too hot for the kids. I also used ground cloves and may have over done it (my estimate was off) but overall we liked this curry and intend to make it again.

  • hbakke on June 13, 2022

    I subbed tofu for paneer and yellow mustard seeds for black mustard seeds. We both liked this recipe, but thought it needed quite a bit of salt at the end of cooking. I would make this again.

• Gram flour roti

  • eliza on April 25, 2026

    The author has this recipe posted on her YouTube channel, so I tried it out. I used half whole grain (soft wheat from Arva flour mills) and all purpose flour instead of chapati flour. The dough took all of the 120 mL of water and then some. I added the spices as per recipe but had to miss out the fenugreek leaves as I had none. Mine were a little dry so I would add more water next time, and would also use a harder wheat. Mine did not puff up much but I think that could be fixed with my changes above. Easy and I will repeat them.

• Courgette pulao

  • Lepa on July 20, 2021

    This was okay but not great. While I like garam masala the taste was a bit strong here.

• Aubergine raita

  • inflytur on August 10, 2020

    If it is difficult to find, panch poran is equal measures of whole seed fenugreek, nigella, cumin, black mustard, and fennel.