Product Details

• Amazon Sales Rank: #150219 in Books
• Published on: 2008-10-23
• Original language: English
• Binding: Hardcover
• 216 pages

Customer Reviews

I've bought four copies of this book - it's a must and a great gift
I first bought this book after the Observer newspaper featured several receipes from it. I tried two of the recipes, was very impressed and decided to get the whole book. I have since bought four (or perhaps more) copies of this book to give to friends and family because it is so very good (at least the recipes I have so far tried). And I always buy it from Amazon because Amazon is the best in terms of price. I do have just one gripe with the book which is that the Chicken Tikka Masala recipe isn't very good. I followed it to a tee - it came out bland and unflavourful. I just hope people aren't turned off of the book due to this particular recipe. The Chilli Paneer recipe though, is just something else. Turns out wonderful every single time.

An Amazing Buy!
I always found curry such a tedious cooking experience, but after i read this book i ran to the kithchen to try out the easy-to-follow recipes and great tips. It's one of those books i would never remove from my kitchen and have recommended to all my relatives and friends. Pakistani food has always been one of my favorite cuisines, but very difficult to cook. However, Mr. Mahmood Akbar makes cooking a complete breeze, along w/ his great sense of humor and undersanding of the amater chef. Especially his comfort foods that can be eaten breakfast, lunch, & dinner and his incredibly helpful side notes. Now i want to visit Pakistan and try out all the beautiful flavorful and aromatic "salans". A must buy for any cook, aspiring cook, or starving single individual. Enjoy!!

Far from the Madhur crowd or Singh for your supper
A superb little book. I have a couple of other curry books but this is by far and away my favourite. The recipies are, as the sub-title says, a combination of the traditional curry house favourites:rogan josh, vindaloo, bhuna, and new, contemporary takes on 'curry'.

It is here that critics of the book will no doubt take umbrage. They will complain that these contemporary versions are just a little too eager to impress Michelin judges. A little to far from the Madhur crowd. Cynics will find ample ammunition for their arguments in the seemingly incongruous use of expensive ingredients-Morel mushrooms and green pea curry anyone? As well as and in frequent concessions to Gaelic gastronomy:French trimmed racks of lamp, copious amounts of cream and sauces thickened with whisked in butter all make regular appearances. This, however, is to do the food a great disservice. Tradition is, after all nothing but inovation ossifed. And the proof of the pudding must come in the eating.

These recipies are amongst the tastiest curries I've ever had. Deccan Lamb cooked with lentils was a revalation. Finished with coconut and lime it betrayed a distinct, delicious, Asian influence. The Pork Vindaloo had a complexitiy of flavour I've never encountered in this standard chilli overload. Meanwhile the Poussins in Tomato and Fenugreek and Rack of Lamb with Saffron Sauce give the humble curry a level of subtlty and sophistication undoubtedly unfamillar to many a patron of the British curry house. I've also enjoyed a classic fiery Rajasthani curry (though I bottled out of using all 25 chillies!)an excellent Lamb and Beetroot curry, the delectable Lamb Shanks with Saffron and Rose Water, as well as a Black Lentil and a Tadka Dal. All have been delicious.

I've now had this book for nearly a year now and it still makes a frequent contribution to my meals. I've also cooked many dishes for friends and have all been ecstatically recieved. My only regret is that, when I initially wrote this review, I only gave it four stars. It deserves the full hand. Unfortunately I don't appear to be able to go back and alter this.