Most helpful positive review
74 of 75 people found the following review helpful
A Classic updated
on 20 November 2004
Most of the recipes are from her BBC edition of 1982. That original changed the way I made indian food forever, it was oustanding! It gave better techniques than the bulk methods used by most indian restaurants, but had only a few colour prints and looks dated now. This is bigger, full colour and best of all the recipes have been updated as have some of the techniques and there are a few new ones like the magnificent Shahjahani Raan. This and Raan Masaledar are dishes where a whole leg of lamb is marinaded then slow roasted. They are both worth the effort and this is a must have book. Believe me I've been making curries since the 60's.