• Eat Your Books

  2002 International Association of Culinary Professionals Award Winner

• rhb on March 20, 2023

  Gorgeous photos and great recipes.

• hpadvantag on March 31, 2010

  Delicious easy to prepare authentic Indian recipes. Included history and gorgeous photos of the area

Notes about Recipes in this book

• Chilled spiced cucumbers (Masala kheera)

  • PinchOfSalt on August 05, 2013

    Used a pre-packaged chaat blend. The flavor of the black salt in the blend dominated. If I try this again, I will make my own blend that I will make sure is to my taste.

• Chickpeas in spicy sauce (Chana masala)

  • tahnee359753 on February 03, 2026

    Delicious! I added two boiled russet potatoes chopped into chunks to the recipe as my favorite Indian restaurant serves it this way.

• Fragrant cauliflower stew

  • rhb on March 20, 2023

    Page 127. We've made this numerous times and love it. Have substituted chicken stock for the coconut milk at times. Prefer to cut the potato smaller (1/2 inch pieces) (otherwise need to cook larger potato pieces for 5 minutes before adding the cauliflower).

• Cauliflower and potatoes with spices (Aloo gobhi)

  • rhb on March 20, 2023

    Page 154. We always double this recipe because it is so good!

• Cauliflower with spices (Sak)

  • rhb on March 20, 2023

    Page 159. Another recipe that we always double because it is so good! Add more tomatoes (for double recipe, we use 28 ounces of canned tomatoes). Cut cauliflower large instead of small florets.

• Tossed cabbage with mustard and coconut (Muttakos kari)

  • rhb on March 20, 2023

    Very nice; best to double the recipe because the cabbage cooks down so much. We use black poppyseed (1 t for double recipe) instead of kari leaves.