This book isn't like any other `curry' cookbook. Reza Mahammad has genuinely found an interesting and new angle; East meets West in Reza's Indian Spice, challenging the palate and mind of a British audience hooked on well-known Indian (and British-style Indian) dishes.
Reza admits that he loves all kinds of foods from around the world but can't live a day without spice. The result is `fusion' food. Thai, Persian, French, Italian, British recipes and cooking techniques are combined with a little Indian spice to enhance the finished dishes. It's modern, vibrant and stylish.
Whilst a lot of different spices are used throughout the book and there is no spice glossary, the majority of the dishes use readily available spices and are easy to recreate. Others are more involved and best left for when you have some time to experiment or want to show off.
Each dish has a suggestion of what to serve with it, with a page reference so you can easily find it in the book.
It was refreshing to see a variety of ideas for accompaniments; side dishes which are unusual, colourful and healthy. We particularly enjoyed the beansprout salad with chargrilled asparagus and coconut which we ate with the kachumber and spicy stuffed potatoes.
We also devoured Reza's French beans with sesame seeds, gingered carrots with maple syrup and roast potatoes with chilli and chaat masala. If you thought it wasn't possible for roast potatoes to be any better than they are already, I urge you to try Reza's roast potatoes. They are incredible!
If you're serious about cooking with spices, looking for recipes with a difference and photographs to drool over then let yourself be drawn into Reza's exquisite and exotic world. I'm sure you'll finish your meal smiling.