I have been making curries now since I was about twelve years old, but the best thing that ever happened to me was getting hold of this book about twenty five years ago. I am now onto my second copy (the first one having worn away with use!) and still wowing my friends with subtle yet bursting with flavour dishes. All the recipes are incrediably simple, and there is a fantastic range of unusual dishes, for example black pea curry, which is my favourite and I have only ever found before in a restaurant called the Khyber in Westbourne Park Road. I am moved to write this review as I have just given up eating meat again, and am about to get Jack's chinese vegetarian book and see if it's as good.
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