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Easy Indian Cooking Review

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I love the way the book is laid out, it is designed to make following the recipes fast and easy. There are three columns for each recipe, the left column has the measures listed in English units, the center column lists the ingredients, and the right column has the measures listed in metric units. The cooking instructions are excellent. The headnotes consist of information on the dish and tips for the dish. This is a cookbook by a teacher who knows how to put a recipe together.
Here's the beauty of the book, by way of example. How many times have you seen a cookbook recipe that calls for, say, "1 onion chopped"? What size onion would that be, exactly? Here in Texas an onion can be pretty big. In Europe, they aren't as big. What Suneeta has done is demystify the list of ingredients by using measures of cups, teaspoons, and tablespoons, or, metric weights. This is awesome! It makes the recipes foolproof. And it gives you a baseline for later changing the recipe up to suit personal tastes.
I own 5 Indian cookbooks, and I have read quite a few more. But this is the one that I default to.
I would recommend starting with the following:
Chicken in Cashew Saffron Gravy
North Indian Lamb Curry on Bread
Whole Baked Masala Cauliflower
Bell Peppers with Roasted Chickpea Flour
Dhokla (a fast and easy recipe using cream of wheat that produces beautiful results)
Split Yellow Peas with Tamarind Chutney
Gena's Kababs (flavored with green onions, ginger, cilantro, crisp fried onions)

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