66 of 76 people found the following review helpful
5.0 out of 5 stars
Buy it!, 27 Aug 2007
I've had this book 2 weeks now and it is quite simply brilliant. Anjum Anand marinates many of her curries overnight - brilliant for those of us who work, prep for 5-10minutes the night before and you have a delectable meal with minimal work the day after. I have never made naan before but have made it 3 times following her recipe - brilliant. I do feel she overdoses on the garam masala and I tend to cut down on this. The only thing I would say puts this book down a little is her advice on salt which is 'to taste'. Most novice cooks have a problem with adding the correct amount so i think she would be better off (like madhur jaffery does) being more specific about the amount.
Recipes I have tried include sweet bengal gram - mouthwatering (i added a tidge of tamarind paste), and curried meatballs again lovely - however i did reduce the garam masala.