This book is exactly what the title says: honestly good and authentic home-style curries and side dishes - no page fillers which are great in a restaurant but which one would rarely make at home e.g. samoosas. My housemate and I have worked our way through about a dozen of the recipes in this book since I brought it home and it's proved itself one of those rare regional cookery books which can be trusted blindly - Richard Olney's 'Simply French Food' and Anna del Conte's 'Classic Food of Northern Italy' falling into this category in my small libary. The introduction on ingredients is great, the short background on each recie insightful, the instructions clear and the results breathtaking... every time. The side dishes listed are practical and the cauliflour with shredded ginger and the stuffed baby aubergines I've subsequently served with regular 'Western' roasts. I've bought and recommended this book as gifts many times and will continue to do so.