As promised in her introduction, the recipes in this cookbook are fast and easy to prepare, but they do not sacrifice taste. I have quite a few Indian cookbooks (starting with Jaffrey's "A Taste of India") and this is one of the few that has been able to walk that fine line between ease of preparation and quality. I certainly don't mind going all out occasionally and spending hours on a particularly good Indian dish, but who can do that every day?
If you already cook Indian, you will have all of the spices her recipes call for. If you are just starting, you will have to stock up on some spices, but she sticks to basics that get used throughout the book and they are almost all readily available (a few, like asafetida, might require a trip to a specialty store or an order from Penzey's.)
I've tried around ten of the recipes so far and have yet to be disappointed. I am sure it will earn its spot on my bookshelf.
