• Suziwong66 on July 23, 2010

  Fabulous spice information and authentic recipes

Notes about Recipes in this book

• Moghul kabobs with raisin stuffing (Hussaini kabab)

  • hibeez on September 26, 2024

    this was very good as a appetizer. I would use 1/2 the salt.

• Mulligatawny soup (Mullagatanni)

  • Lsblackburn1 on January 18, 2021

    Easy to make and so delicious! I used about 4 cups of veg. Parsnip, carrot, half and eggplant and half an onion.

• Dry-cooked spicy ground meat (Sookha keema)

  • rhb on March 20, 2023

    I've only tried this with ground beef. I sometimes have added black beans to cut the richness...also have substituted Bahrat spice mix for the garam masala and omitted the ginger. Very delicious!

  • hibeez on April 19, 2026

    I made this with lamb, and froze it. I then made stuffed cabbage rolls with lemon and ginger, and boy were they good! I have since made more cabbage rolls and frozen them to bake later. Want to try the keema in the pastry next.

• Lamb in fragrant garlic cream sauce (Rogan josh)

  • mceuen on February 01, 2012

    Rogan Josh.

  • jjankows on November 06, 2014

    Great recipe that I make all the time. It freezes extremely well. Goes great with some warm naan or rice.

• Lamb pilaf with leftover roast lamb (Gosht pullao)

  • Jardimc on February 07, 2023

    Excellent dish if you happen to have leftover lamb on hand, which I did. The day before, I made the Saffron Raisin sauce - a simple purée of ingredients in the blender - and cooked the rice. This made it a simple dish to put together for dinner the next day, and a hit with everyone. The pistachios, raisins and spices make it unusual and thoroughly enjoyable. Will definitely make this again.

• Meat-stuffed cabbage rolls with ginger lemon sauce (Keema bhare bandh gobhi)

  • hibeez on April 19, 2026

    These were excellent! Served them with rice; I could only eat one and the gents at the table had two each. I froze 2 cooked ones for a work lunch, and froze 5 unbaked with sauce to have as another dinner. The first time, I missed the note saying to peel the lemon; peeled it the second time and frankly it was good either way. Made the keema with lamb. Very easy to do. Since I wasn't going to use the whole cabbage, I peeled off the individual leaves and blanched them in boiling water for a few minutes, which worked well. Will definitely make these again!

• Goanese hot and pungent curry (Vendaloo)

  • spvla on April 09, 2026

    There’s a version of this recipe on the NYT so I kind of did a mash up of the two. Used 3 tsp Kashmiri chili powder, 1 tsp cayenne and 1 tsp smoked paprika in place of paprika and red pepper she calls for. Also subbed 1.5 tbsps tamarind paste in 2 cups water for the tamarind pulp. Added whole cardamom and cloves to the fried onions instead of adding ground to the marinade. Very delicious and solidly medium+ on the spice scale.

  • hibeez on April 27, 2026

    This was delicious and easy! Definitely use the mustard oil if you can. I used 1.75 lbs of boneless pork ribs and no bones. It cooked down a fair bit and probably would have served 4 people (had a hungry guy who counts as two). I pureed the marinade in the processor and it still was "chunky". I also had a tub of tamarind that I diluted with hot water instead of the block of tamarind - unsure of how much water to add (used 3/4 cup) but probably could have used more. the sauce was thicker than I would have liked. The spice was not as hot as I've had in Indian restaurants but I could up the pepper. The flavors were wonderfully complex and I will be making this again.

• Moghul braised chicken (Mughalai korma)

  • cbk15 on May 04, 2023

    Made fresh mint relish to serve with it. Dish was super good will make again

• Chicken in onion tomato gravy (Murgh masala)

  • wester on May 11, 2020

    Simple, mild, and very tasty. The chicken was very tender. Quite long cooking time but not difficult. The family liked it. I served it with plain rice and plain fried eggplant. A raita would be nice too. The sauce did stay a bit thin, so next time add less water.

• Fragrant yogurt-braised chicken (Dahi murghi)

  • rhb on March 20, 2023

    Mild flavor but good; I used half veg oil and half ghee. Good with Patiala Pilaf (p. 366).

  • janereads on April 28, 2026

    This was my first recipe from this book and we thought it was very good. Easy to make, and we found it had a pleasant amount of heat. I used chicken breasts, as that's all I had, so I adjusted the cooking time accordingly. This will be a repeat for us.

• Royal chicken in silky white almond sauce (Shahi murgh badaami)

  • wester on March 09, 2022

    Easy to make and not bad at all. Just not very memorable either.

• Velvet butter chicken (Makhani murgh)

  • scotchgrrl on January 03, 2012

    This is one of the tastiest dishes I have ever had. This recipe is a favorite of mine. It takes a while to make but is so worth the time.

• Shrimp poached in coconut milk with fresh herbs (Yerra moolee)

  • given22fly on July 17, 2011

    Simple and very tasty recipe! More subtle flavors, the coconut milk and shrimp are the stars of this dish.

  • Jardimc on January 26, 2025

    Quite easy, and delicious.

• Royal braised vegetables in cardamom nut sauce (Shahi sabz korma)

  • hibeez on April 27, 2026

    This was good but a little bland. Maybe need to amplify the spices.

• Chick-peas in ginger sauce (Safaid channe)

  • alysekstokes on July 17, 2025

    This is one of my favorite chickpea recipes; the ginger sauce is light and fresh.

• Spicy brussels sprouts, green beans, and lentil stew (Chaunk gobhi aur sem sambaar)

  • Pangur Ban on January 08, 2025

    Delicious. The sprouts in particular. Could take a little more sambar powder. I was generous with the garlic.

• Mung bean and cauliflower stew (Gobhi moong)

  • billcranecos on August 11, 2020

    This is a simple and delicious recipe, well worth the effort.

• Buttered smothered cabbage (Bandh gobhi ki sabzi)

  • Jardimc on January 26, 2025

    Superb!

• Cauliflower and scallions with black mustard seeds (Gobhi kari)

  • wester on February 17, 2018

    While all the flavors worked well together, I wasn't happy with the addition of water halfway. It was difficult to get it to brown afterwards and it ended up overcooked. I do want to try to cook this without the added water. ETA: Even without the added water this was cooked more than I like, although it did brown better. Next time completely skip the covered cooking and go straight to the stir-frying.

• Smoked eggplant with fresh herbs (Bharta)

  • ellabee on September 16, 2012

    p. 305-6. Quite a bit of work, but delicious. For company, make it ahead. Roast whole eggplants on the grill while you're doing another item; they can be refrigerated for a day or two until you're ready to pulp them for the recipe. Prep involves chopping a number of ingredients fine, and then there's a full half hour of frying with near-constant stirring. A superb way to use up an abundance of home-grown eggplant.

• Lentils with garlic butter (Masar dal)

  • smtucker on September 30, 2011

    Maybe the best lentil recipe ever made in this house. Add cumin with the garlic/butter mixture. Tends to be soupy on night one, then leftovers tighten up. Perfect over rice for quick meal. LM loves this with samosa meat recipe.

• Cucumber and yogurt salad (Kheere ka raita)

  • swiand on March 23, 2026

    This is a family favorite raita for us. Love the hint of cumin seeds in the nicely cucumber/mint flavored yogurt.

• Tomato and yogurt salad (Tamato pachadi)

  • hibeez on April 27, 2026

    This was good but a bit runny. I used a jalapeño that was not very spicy. I'd make it again but play around a little bit with seasoning.

• Quick mango and shredded ginger pickle (Aam ka achar)

  • chriscooks on April 04, 2012

    This is easy and good. You can use a very hard non-green mango but real green mangoes (which still have white flesh) are better. I peel the mango. The pickle will keep about a week refrigerated.

• Rose-flavored yogurt drink (Lassi)

  • hibeez on April 27, 2026

    also very good with orange blossom water.

• Kitchn

  ...It helps you understand technique, layering of flavors, and methodologies that then allow you to basically cook any Indian dish.

  Full review