Super basic. I was hoping for a more indepth look at ingredients and how restaurants layer their flavors, and what regions various dishes come from. I feel that the “real Indian restaurants” mentioned on the cover are takeaway joints or fast food courts found in the UK only as nz has much better restaurants. A jar of pataks is better than this. Book is small, with a number of recipes repeated with different protiens. One of the dessert recipes is just how to cut up a fresh mango. A snack recipe for Bombay Mix (bar snack) pretty much says ~ restaurants don't make is cause it's too fiddly, just buy it like they do.
