This cookbook is my go to book for "classic" Indian recipes, even more than Sahni's book called Classic Indian cooking, which is also an excellent book.
I like this book because any time I am preparing a vegetarian meal, I am often preparing it for a mixed crowd of vegetarian (sometimes vegan) and usually meat eaters. Sahni's dishes provide a middle ground of truly tasty dishes, some of which are vegan and almost all of which can be modified to be made so. The dishes are elegant enough that you can make a magnificent menu with a little practice on the individual dishes.
For those inexperienced with Indian cuisine there are useful suggestions of coordinating recipes. It is less good at suggesting alternative vegetable ingredients, but add a dash of imagination and you can cook almost anything from this book.
Prepared as directed, many of the dishes exhibit medium heat. If you're looking for really hot food, youll want to bump up the amounts of those ingredients in these recipes. We typically have not had to reduce heat very much for children.
Because the book was prepared in an older era, many users will want to reduce the amount of fat used. I regularly do so with no ill effect on the final product.
This book is an absolute miracle and has turned me into a passionate home-Indian cook. The recipes are time-consuming, but they are so good. The flavors are incredibly bright, powerful and spicy and when Indian is home-cooked it is so fresh and delicious. There are a few dishes from this book that every time I make them, I can't stop talking about my dinner all night long. You know that feeling when your head is pleasantly on fire and you have a buzz from the spice, the flavor and the wholesomeness of your ingredients....? Spicy Parsi Squash and Bean Stew. I also find reading her thoughts and stories to be entertaining and enlightening.