It really is a feat to make Indian cooking quick. It must be feasible, though, because nowadays thousand of Indian women have started working, and still are expectd to prepare traditional dishes. To my knowledge, they have fallen in love with the pressure cooker,which for the health and vitamin conscious is an unacceptable item but for them is a saviour. Here you will find simplified ingredient lists, ready-ground spices (if you do not use them up fairly quickly, by cooking Indian dishes very often, it is not such a good idea!)and of course tinned beans. But you do have to make some concessions if you are to keep to the "quick" guidelines. After all, it does have instructions on how to prepare home-made "naan" from scratch - and has the guts to add that it is simplicity itself.(No comment!)Also the book is written for the Western (English) public, avoiding the original Indian names, and referring to many dishes as "curries". The good thing is that the information is brief and pertinent,with tips on where to find ingredients and how to replace them if necessary, to get good results easily. It is a book you will like to use. My husband loved the "creamy mushroom curry" and the "quick samosas",using bread slices, are a nice idea for lunchboxes.