I should admit right now that although this book features 50 great curries, I have yet to sample most of them. The main reason though is that every time I flick through looking at the options I go straight to the
Chicken dopiaza, so we've had this a number of times now. Even though I've only made a few curries from this book, I can thoroughly recommend it (both the book and the curry). The recipes are well written and easy to follow - even for a novice at Indian cookery, and they are so full of flavour that you can't be disappointed. There are curries ranging from
Rogan josh to
Goa pork vindaloo to
Okra in yoghurt and even the very special
Safed murgh korma, with its accompanying photograph complete with gold leaf to decorate the dish. Cooking the dishes within is a feast for all the senses, not only for the palate.
The book has a very lengthy introductory section outlining the philosophy of Indian cuisine as well as thoroughly describing in detail the use of particular spices and herbs (I for one wasn't aware of the use of Cock'scomb flower prior to reading this), and the wide variety of chillies. There is also an instructive section on the basics of making a simple homestyle curry before moving onto the more complex dishes featured throughout the book. All in all this is a very useful read.
Recommended for anyone who likes Indian food, and if you were only planning on owning one Indian cookbook, this is not a bad choice at all - a great variety of very nice curries.
- Kath
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