I own a copy of the British edition of this book (titled "Madhur Jaffrey's Ultimate Curry Bible") and it provides an assorting variety of interesting curry recipes ranging from classical Indian dishes (which, as Ms Jaffrey illustates, is never called "curry" among Indians themselves: each has its own distinctive name), to curry dishes in Southeast Asia, Africa, and West Indies, to derived curry dishes in Britain, the USA, Japan and East Asia. Even chicken tikka masala is featured in this book.

But having said this, this book leans very heavily on the more Indian-heritage type of curry dishes. Many interesting and common non-Indian curry recipes are left out. For instance, a generic "Western" type of curry chicken/prawn (commonly seen at many middle-ranged Western-style restraurants) would be a welcome addition to the recipe (to show what Western restaurants serve for a curry dish), but it is not to be found (although to be fair to Ms Jaffrey, she does hint how contemporary Western curry is prepared). Similarly Nonya/Chinese style curry beef brisket (popular among ethnic Chinese in Hong Kong and Southeast Asia) doesn't feature on the book even though it represents a fusion of Indian, Malay, and Chinese cooking. And beef rendang is also missing.

Moreover, some minor proofreadings seem to be needed for portions of this book. I have noticed some variations of terms like "Englishmen" and "English", "salesmen" and "sales people". But still, this book gives many good curry recipes and many of them are not (yet) featured in other curry cookbooks. A great addition to your cookbook library if you purchase it.