This book provides a good introduction to spices and techniques commonly used in Indian cooking. There are a few things I did not like about the book:- it is poorly organized. I like cookbooks that organize the recipes by course-status; that is, I like to see headings like "Appetizers," "Chicken," "Lamb," etc.. Instead, this book has headings like "Friends to dinner," "Leftovers?," and "Curry flavour."- the author often does not specify the level of heat to use or the optimal pan/pot size.- the curries and sauces are often watery.But overall, this book is helpful, provides a section describing common ingredients and techniques, and has beautiful pictures.