Vegetarian Curries Paperback – November 10, 2003

The recipes are labor intensive. If you want authentic and tasty Indian food, it requires some time. It is worth it!Many excellent curries found in restaurants are in the little book. The best are Paneer in Pista Gravy, ( beautiful green sauce), and Methi Malai Matar. Made them as soon as I received the book. Forget the premade pouches of Indian food and spend a evening with the real thing.

I can't imagine who could find this book useful. If you're not Indian, you would have no idea what a fair number of the ingredients even are. If you are Indian, I'd imagine a thin booklet of basic recipes would be unnecessary.I've been cooking for a long time, and I've done quite a bit of international cooking. But a book with ingredients lists that include "arbi" (explained as calocassia, which doesn't help), "curd" (what kind of curd? Bean? Dairy? Hello?), "haldi powder" and "carom seeds" is not likely to find a place on my shelf. Maybe the thrift store will take it, but I wouldn't blame them if they wouldn't.There's a reason they don't let you look inside before you buy.

I've had to make a huge search for vegetarian curries, which included my husband's favorite, Vegetable Khorma. Because we can't see the index or contents pages, there's no clue what the recipes are. I've purchased quite a few other books, and much to my dismay, they did not have Vegetable Khorma!

A gud buy... has white to red to yellow to many such heavies that are delicious... for 89 rupees gud buy coupled with some pictures..

Ok

good collection.good, but it would nice if all the pictures were in color.its very unpleasant to see black and white pictures of tempting dishes especially in a recipe book.overall good

Amazing recipes

Its an OK kind of book. WOuld have loved if the book had colors, pictures illustrations.