• 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.

• 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

• 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