I am not a curry eater, however my husband loves them and this will be the ideal present for him.
The book starts with a useful section on the secrets of making a great curry and how to serve a brilliant Indian meal. Anjum Anand describes herself as the Indian who will stand alongside you while you cook a great curry, giving you all the tips you need. She details the process to go through to cook a curry and then how to balance the final dish - if you want to add heat, tame the heat, add sweetness or 'perk' things up.
The recipes, over 50, are split into three sections - the bites, the curry's and the accompaniments. The bites include pakoras and cakes along with chutneys and dips. The curries are further split into vegetable, fish and seafood, poultry and meat and includes favorites like bhunas, madras and rogan josh. The accompaniments include vegetable side dishes, breads and rices and salads and raitas. Each recipe is given an introduction by Anjum in which she gives a quick history of the dish, accompaniments or variations favoured by herself. Many of the recipes are also accompanied by colourful, inspirational photographs of the finished dishes.
The final section is a very important section, a list of ground and whole spices along with Anjum's top ten unusual spices and some websites with further information.
I think this book will be a great present for cooks and curry lovers alike and will be a well used recipe book in no time!
Thank you to Quadrille for sending me the book to review.