You would'nt think that there would be anything new to write about Indian food with the huge number of books out there. The food in this book is the kind of Indian food I want to eat, authentic, regional and delicious. Dividing it's chapters by flavour makes planning a meal easy and interesting. Everything I've cooked so far has been delicious. The book itself is a thing of beauty from the gorgeous cover to the design and photography inside, it would be as happy on your coffee table as your kitchen shelves.

Our family really enjoy eating Indian food and over the years have become more confident and adventurous with our home cooking. This book has given us more skills and has introduced us to some new ingredients. We have really enjoyed trying the dal recipes and extending our repertoire to include fish curries and any recipe that contains condensed milk will always be a winner.

This is just such a beautiful publication, as soon as I had it in my hand I knew it was going to be good! The cover is wonderfully tactile, the photographic illustrations are so evocative and the recipes just divine! The book is divided into Salt, Bitter, Sour, Spice and Sweet - which I found unique to a recipe book and very helpful, especially when planning Indian meals.

A beautiful object in itself From India is a brilliantly constructed volume containing delicious recipes and flavoursome facts. Sorted by taste this book has a recipe for every flavour and taste. Personal stories give the recipes gravitas and unfold an intriguing family history. The Parsi Wedding Custard is a beautifully tasting dessert that I would have never tried if not for this book. Sheer delight. A perfect present for those looking for the best indian based cuisine.

For this review I turned to my mum for a more expert critical opinion. So the review is a paraphrased translation along with my views. The first thing my mum talked about with delight was the rice. This may help to highlight the vital, central role rice has in Indian food. The rice recipes are many, many classes ahead of anything served in most resturants and earned a lot of respect from my mum. The authors are Tamil and in my mums opinion this influence is apparent through the book. It is Indian cookery and draws from across the sub continent well but of course is presented with own twist. Compared to her Punjabi cooking the recipes here are simpler, lighter and easier to cook. They are also very good. I personally was happy to see that all the fundamentals were present, with a great dahl recipe. There were also some new and interesting dishes I've not seen such as the jaggery custard. In summary, a wonderful Indian cookbook that can hold it's head up high (and some times higher) with the likes of Madhur Jaffery, Anjum Anand, Gordon Ramsay or Rick Stein.