This cookbook is a staple in our diets.
I am giving this a five star since it is one of the few cookbooks we refer to on a regular basis.
I use the vegetable Pullao (rice) recipe regularly which gets me bonus points with my wife.
We use the recipe for Whispering Windows Butter Chicken regularly.
On occasion I have made the Tandori Chicken.
There are several others that are good.
I couldn't tell you how authentic it is but we really like the finished results.
Like all recipes you can improvise if you like less or more of something or you don't have the exact ingredients. It will drive you to keep a lot of spices on hand.
My only criticism is that the recipes are not usually something that you can prepare quickly.
Follow the instructions for making Garam Masala. Your kitchen will smell wonderful for a couple of days.
Delicous food without worries!
I've had several dishes from this book and they have been easy to cook and delicious. Delicious not only to me, but also to 3 friends from India, who know how it could and should taste.
Buy the newer 1996 edition, it's said to be better than the first edition around 1989.
If a revised edition comes out, count me in to buy it. I also cook from similarly well known books by Madhur Jaffrey, Julie Sahni, and several others, and I rank it among the best.
Clever title, wretched recipies
I enjoy preparing (and eating) Indian food. Consequently, I have a goodly number of Indian cook books. Some of them I use frequently, some seldom. After several real disasters, I never use this book anymore. Despite the clever title, the recipies in this book have proven to entirely unsatisfactory. For one thing, there is an excessive use of cayenne pepper in many of the recipies. I find that the amount of ghee called for is also excessive. This is not subtle, flavorful seasoning. There are now a number of excellent Indian cookbooks out there, this certainly isn't one of them.
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