That was one of the first Indian cookbooks I purchased. It’s a good cookbook with lots of cooking instruction in it which is what I think is its main strength. I don’t use it very much anymore, but I still have it.
Yes, that book is a keeper. The recipes are reliable, and the techniques are well-explained. The flavors are excellent, and many of the dishes that are familiar from Indian restaurants in the U.S. are represented. If you like literate, authentic cookbooks with nifty hand-drawn illustrations, you will like this book.
I agree, This would be my description of the book too. This is a solid cookbook, but there are more up to date books available that deliver great results for a wider range of dishes and ingredients are more easily available nowadays.
That said, JS’ Dal Makhani recipe is my tried-and-true go-to version. Simplest ingredients and best results.
I have it, I’ve used it, and I like it. I also have a second book of hers, Classic Indian Vegetarian and Grain Cooking, which I have also used and also like. But a number of years ago, we went to a restaurant of hers in Manhattan. I do not know to what degree she was involved in the restaurant, but we didn’t like it.
It would be interesting to know what @Saregama thinks.