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Customer reviews

4.7 out of 5 stars
3
4.7 out of 5 stars

on 7 September 1998
Most food lovers aren't aware of the regional variety and vast differences in India's cuisine. This book, which I first acquired in the 1970's, is superb both in terms of accuracy (duplicating the right flavor) and bringing lesser-known items to the Westerner's table, less rich and more balanced nutritionally. Try things you haven't heard of, like the yogurt soup (Kadi) or if you never liked Okra, the recipe with tumeric, mustard seeds and yogurt may convert you... And you don't have to be vegetarian to enjoy it
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on 10 July 1998
A great introduction to the flavor and character of Indian cooking using ingredients that can be easily found in the States.
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on 18 February 2016
Lots of different dals, some vegan dishes. All quite accessible. Vegetable wise it's bit cauliflower and aubergine heavy but that can be experimented with.
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