I've been cooking from this book for about half a year, and almost all the dishes I've made have been tasty. You'll need Indian and various Asian ingredients, but I had little trouble finding most of these in a big Tesco, and the few I couldn't locate there I found with little difficulty in local ethnic stores.
Some favourites include: the Laotian green prawn and dill curry, the South Indian okra and aubergine masala, the Vindaloo (one of the most layered I've tried) and the (ferocious!) Southern Thai beef curry.
While these relatively quick recipes don't demonstrate everything the various cuisines have to offer, of course, they're nonetheless vibrant, fun to prepare and a lot more nuanced than ready made sauces.