• Ganga108 on November 08, 2025

  In this book the author equates neem leaves and curry leaves (eg see recipe on P106). They are sometimes confused because curry leaves can also be called "sweet neem" or "metha neem". However neem leaves and curry leaves are very different. Neem leaves are intensely bitter and are not used extensively in Indian food, but rather in ayurvedic medicinal preparations. Curry leaves are aromatic and have a citrusy-lemongrass flavour. They used extensively in India, particularly in the South of India, giving that definable taste to South Indian/Tamil dishes. I recommend using curry leaves wherever she specifies neem leaves.

Notes about Recipes in this book

• Tridoshic vegetable curry #1

  • Ganga108 on November 05, 2025

    A nice, easy veg curry, altho I couldn't help adding a couple more veg and some of my home made "complex chilli paste".

• Tridoshic dal [US Hari Krishna recipe]

  • Ganga108 on November 08, 2025

    Delish. So good.

• Cooling kichadi

  • Ganga108 on November 27, 2025

    Delicious! Comforting. Made in the Instant Pot so far quicker. I used Sella Basmati rice, ¼ cup each mung dal and rice, 2 cups water, 8m HP, FNR for a soft kichadi. Subbed in a carrot for burdock. Excellent.

• "Plain" Indian rice

  • Ganga108 on January 01, 2026

    Back to more simple eating after the indulgences all through December. Making the variation with peas and using sprouted brown basmati rice.

• French toast

  • London_Mummy on October 15, 2025

    To my mind, this barely counts as a recipe, since it is just French toast, however, it was a good opportunity to use up the sweet cicely soda bread which I had made, which was starting to get stale & to enjoy a quick, protein-rich breadkast

• Spicy oatmeal

  • London_Mummy on October 13, 2025

    This is a great, warming breakfast on a cold, British morning.