Best classic ground-beef american style taco filling, for those of us who don't want to use the preservative and junk filled taco spice packet. Do not skip the anise seeds, as I think they are the secret to the flavor - use fennel seeds if you don't have or can't find anise seeds.

Yummy roast chicken. Very easy.

Great!

Great idea for coating without gluten. Delicious. A little tricky to get the coating to stay on. I recommend getting the chicken coated, and then refrigerating for at least an hour before cooking - stays on better that way.

Flawless!

The perfect classic chicken salad.

Great easy low-temp method - very tender and juicy roast.

Great ribs - I've used this technique with a variety of rubs, with and without the barbecue sauce. Good technique. DO NOT SKIP the long rest at the end (foil wrapped slabs in brown paper bag).

Nice simple pilau recipe - with beautiful results.

Yummy and rich chicken curry.

Delicious! I sometimes add mushrooms, green peppers, and chunks of green tomato late in the cooking (for the last 15 minutes or so). I was introduced to the use of these vegetables in bhuna murgh at a local restaurant.

This is a really nice ecomical curry. Instead of using hard boiled eggs, I make a thick 6-egg omelette and cut it into slices (maybe 1/2" x 1/2" x 2"). MUCH better this way. This is how I remember having egg curry in India.

Super special lamb dish. Takes some time, but the results are incredible. 6 stars. Amaze your friends!

Outstanding! This is my dad's go-to beef curry recipe.

When making a feast, I always include this alongside a meat curry. On pauper's night, it is great with rice and yoghurt. You can thin it with more water and eat as a soup.

Good recipe. Traditionally the cheese is fried (this recipe is no exception), but I prefer to add the cubes of panir cheese close to the end, without frying. I think the texture is better. If you love peas and cheese, you'll love this.

I have made this a few times. Last time I blanched cubed eggplant instead of grilling whole eggplants (I think this was a technique from Yamuna Devi), and it turned out great, with a wonderful texture.

Must-have condiment. Cooling and delicious.

Yes, you can buy bags of this already made, but sometimes you just want to make it yourself. For a special occasion, of course. I brought this and fried channa dhal to a new years eve party. I ended up frying the sev twice to get it extra-crispy.

My favorite recipe in the entire book! I make this frequently. Sometimes I omit the navy beans to make a less filling soup.

Good - not great. A bit boring. I have many favorite lentil soups in other cookbooks, so I probably won't make this one again.

Yummy - great cure for the cold! Nice with noodles. Also a good stock for potato soup.

Fantastic dish!