The ‘Indian’ cookbook has, for me, always suffered from the ‘too many ingredients’ and ‘ones you can’t get hold of’ problem so I have never owned one. And I’ve always felt that my efforts were not really as good as the professionals so I didn’t bother. So spiced food in my life has mostly come via Thai, Vietnamese or, more recently, Sichuan cookery books, if not on a moped from down the road. But Made in India has totally changed my relationship to ‘Indian’ or, in this case, Gujarati food.
I got it months ago, have cooked from it several times and think I could probably cook from it every night for weeks without getting bored. I think you’ll love it too, for lots of reasons. Continue reading