Rating: 
Summary: powerful cookbook!
Review: this book has all the main superpowers: beauty, variety, indexing, cultural notes, explanation of ingredients, accessibility of ingredients, deliciousness, serving suggestions, flexibility, practical hints. including a recipe for watermelon curry is regarded as an additional special power.my only complaint, which hasn't ever ruined a meal, is that many key ingredient amounts are given by weight. i am not a person who considers potatoes or tomatoes in ounces.
Rating:
Summary: Fantastic Recipes : Every one a winner
Review: This is by far the best recipe book I have seen for Indian Cookery. The results are really great - So far I have tried about 20 of the 50 recipes and each one has been successful. The book is much more authentic than many other books, and the additional information is really informative. The photography is also excellent.
Rating: 
Summary: If you love Indian food, this is a must-buy!
Review: This is one of the best written and definitely one of the best illustrated cook books I have ever read. The recipes are easy to follow, although the long lists of ingredients can sometimes appear daunting. Each recipe is accompanied with an excellent full-color photograph. I highly recommend this book both to Indian food lovers or to anyone that wants to try an exciting new cuisine
Rating:
Summary: Great recipies
Review: Why Camellia Panjabi's book is so far down the list of best selling books in it's category (102 at the moment) is beyond me! I am the owner of several Indian cookbooks, including some by Madhur Jaffrey's and make it a point to try a new indian dish every weekend. However this book stands out. I have to say that this book has given me the most inspiration to try new dishes and the most delightful results than any other. Why? for starters, a full page photograph for every recipe gives the inspiration and urge to try out a new dish - most cooks like myself need something visual to get the mouth watering before we step into the kitchen!
There is also a brief introduction to the recipe detailing what part of the country the recipe came from and usually the direct source from which the recipe was obtained, be it an old lady in a village that Camellia was visiting or a local cook renowned in the region for his speciality.
Secondly, I have to say that the recipe's I have tried have not disappointed. Be it the Lamb Rogan Josh or the Goa Pork vindaloo, these recipes are delicious every time.
There is also a comprehensive guide to spices and ingredients at the beginning of the book going into such detail such as how to prepare fresh coconut. A word of caution to those new to cooking, this book does not hold your hand throughout, specific cooking times are not always stated, instead the author instructs to "simmer until tender" etc. However the more "mission critical" timings such as adding spices, sauteing onions etc are given, so there is no need to be overly put off by this. This book deserves to be in more kitchens. 5 stars all the way.
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