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I wanted to like this book but so far I'm not at all ...
on 12 October 2014
I wanted to like this book but so far I'm not at all convinced. The Dal Makhani, a quantity to serve 8 and taking over 2 hours to make, contains just a single spice (in addition to the garlic and ginger), a mere three quarters of a teaspoon of chilli powder. Although I haven't made Rick Steins' yet, it contains Indian bay leaves, cinnamon, cumin seeds, turmeric, coriander, garam masala and optional asafoetida. I found Meera's version harmless but very bland.
Simply Spiced Spring Cabbage was boring and Shrikand far too sweet and missing rosewater.
The Chana Dal with Golden Garlic Tarka was also bland, not a patch on Tarka Dal by Anjun Anand - another book with too many gratuitous pictures of the attractive author but at least the results are great.
I will probably try a couple more things before giving up, but I get the idea this book would suit someone used to toned down supermarket ready meals rather than authentic Indian food.