Rating: 
Summary: The Best Indian Cook Book for Beginners and Advanced
Review: I have worn out this cookbook! I absolutely love it! I learned how to make ghee, parathas, curry powder, garam masala, paneer, chipatees and indian fudge (burfi). It has many delicious recipes. Everything from rice to beens to koftas! Wonderful! I've only come across a couple that were bland for my taste. By far one of the best books on Indian cooking there is. My copy is worn and dirty. I only wish they would have made it spiral bound instead with coated pages.
Rating: 
Summary: A wonderful, but demanding cookbook
Review: As the reviews here show, people either rave about the book or find it tedious. I find it fascinating reading,and if you're interested in learning about this (admittedly small) branch of Indian cooking, this is a good start. Vedic cooking does not use onins, garlic, nightshade vegetables, and has some other restrictions. In some ways, this does make for a blander product, and many of these recipes lack the initial "punch" so many of us are used to in Indian cooking. But the author makes up for it with an extremely varied, almost dizzingyly broad array of ingredients and combinations that are both very exciting and very demanding. The results, for me, have been very nice, but they come at a high price. To put a meal together out of this book is a tremendous undertaking in time and ingredients, even for an experienced Indian cook. The recipes can be extremely intricate and time consuming. The result, however, is fresh, vibrant, and really quite unlike what you may be used to in Indian food.
Rating:
Summary: Specialized, but Spectacular
Review: Let me supplement all the other wonderful reviews of this book by saying that while Vedic cooking is a small and specialized branch of Indian cooking, and while many of the dishes will be an unexpected change from the standard restaurant-style of this magnificent cuisine, I have been able to use many dishes in this spectacular book to introduce Indian food to a large number of people who might not otherwise try it. The Indian-Style Glazed Carrots are exotic and impossibly fragrant, but approachable enough that I was able to serve them to my food-a-phobic relatives as part of Thanksgiving dinner. Whenever I make Seasoned Potato Kachori with Fresh Coriander Chutney, they disappear as quickly as I can bring a fresh batch to the table, with rave reviews and demands for more. Spinach Rice with Panir Cheese is impressive to even the most sophisticated diners I have entertained, and Chole wins the hearts of everyone who likes traditional chili. This book gave me the basic skills I needed to become an accomplished Indian home cook (see my "So You'd Like to... guide for other helpful titles), and paved the way for the entirety of Indian cuisine that waits beyond.
Rating: 
Summary: Sorry for the bad review, Ms. Devi; I tried
Review: After reading all the 5 star reviews I was very excitd about this book, and really wanted to like it. What a Shame! The book is big however bears no resemblence to *good* authenic indian cooking, as an indian and an accomplished cook I can tell you that. The recipes are unimaginative and range between mediocre to pretty bad. If you what a good indian cookbook, I would suggest you go with one of the books by Madhur Jaffrey instead. Much better! Although this book would probable work for you if you are following vedic tradition and avoiding onion, garlic, egg etc. It would work but it wouldn't be tasty. Sorry for the bad review, Ms. Devi; I tried.
Rating:
Summary: Good Vedic Vegetarian Cusine
Review: As a Vedic Vegetarian book, it contains no recipes that use garlic or onions. Two vegetables that are staples in other Indian cookbooks, (Like Pandaya's Vegetarian Indian Cookbook,) and suprisingly, through the substitution of other spice combinations, the recipes do not lack flavor at all. Some of the dishes are hard to take on, but all are delicious. The information included here is indispensible, not just for the recipies, but for the explaination of countless spices, techniques and ingredients that one often wonders about in other cookbooks. (like Pandaya's Vegetarian cookbook, which will often only clarify with an "Available in Indian Groceries" annotation.) This book includes a list of actual sources for the spices, should the need arise to obtain black onion seed, and no one in Boseman has it... This lexicon of information makes it possible for one to improvise endlessly from the recipes provided, which I believe, are just samples showing the possibilities. All in all, the combination of tasty recipes and the voluminous definitions, explainations and sourcing material make this an excellent cookbook, both for the cookbook collector, and the serious home gourmet.
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Summary: Great Book For Vegetarians
Review: I think this is a great book for vegetarians with some mouth watering recipies. It certainly is not a book for Meat lovers but an invaluable guide on eclectic vegetarian indian cooking.
Rating:
Summary: my all time favorite north indian cookbook
Review: This is the BEST indian cookbook for recipes from the bengali-hindi speaking belt. The scope of recipes covered is tremendous and meticilously laid out. It is a great book to have.
Rating:
Summary: fantastic!
Review: I found that the recipes in this book offers a refreshing break from the usual indian cookbook recipes that are all onion and garlic based with reliance on huge amounts of ceyenne powder to give indian food it's "kick". It is inventive and though the recipes are quite complex at times, they are well worth the endevour. I am a non-indian, somewhat accomplished indian cook and have travelled around India extensively trying local foods from every region and i have to say that this book gives a nice overview of the vegetarian food india has to offer.
Rating:
Summary: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cookin
Review: The cook book is positively awesome. I am an avid cook; I cook for family of 5 five days a week. Have read dozens of cook books. This one leads the pack by a wide margin, even when compared to regular (non-vegie) cook books. (I did not buy it because of being vegie.)
Rating: 
Summary: Disappointment
Review: I was very hopeful about this book---however, like a few of the other reviewers, I was extremely disappointed. Most of the recipes have flavors that are a bit "off" and they are way more complicated than they need to be. I am an accomplished Indian cook, although mostly I cook meat dishes. My mother-in-law (who is Indian) cooks all vegetarian dishes, and none of these even came close to those. I agree with some of the other reviewers that recommend Madhur Jaffrey books rather than this one. I have consistently found her books to be the most useful Indian cook books. Beware that the majority of Indian cookbooks out there have irreproducible recipes. Most or Jaffrey's recipes, however, are easily reproducible.
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