| Though I've eaten a lot of Indian food in restaurants, I'd never cooked Indian food before I bought this book. Nor am I an especially enthusiastic cook. I found Ms. Sahni's book informative (but not overwhelming) and very easy to follow. I've now tried five or six of the recipes and also made usli ghee and paneer--all came out perfectly. The most amazing thing to me was that when Ms. Sahni says, "Let this cook for 15 minutes, then it will start to spatter a little...", that's exactly what happens, practically to the second. From one novice to many others who may be reading this, be sure you get all your spices and other ingredients measured and ready to go before you start cooking, because often things go in quick sequence. In the ingredient lists, I've also drawn brackets around the spices and other ingredients that go in at the same time so I can measure the group into one bowl and also have a quick reference for the stages of cooking without having to reread the narrative in the steps. The only thing that has tripped me--and this is slight--is that when hot water is required during cooking, it's stated in the steps but not in the ingredient list. I'm now in the habit of writing it in the ingredient list so I'll know I'll need it ahead of time. I have a couple of other Indian cookbooks that are also very good, but I keep going back to this one. Great book!! |
