Following the now familiar pattern in this series of cookbooks from Hamlyn, this offers clearly explained recipes, one to a page with a colour photograph of the dish on the facing page, in a clear and concise form. There is a brief introduction which covers the different spices used in curries as well as home-made curry powder and paste. The book is divided into the following sections: starters; poultry; pork and beef; lamb; fish and seafood; vegetarian; on the side (which covers rice dishes, breads, dips, chutneys and the like); there is also an index.

The list of ingredients generally tends to be longer than those found in most of the books in this series, but this is due mainly to the additional spices that comprise the curry, otherwise the recipes are mostly simple and straightforward.

As usual there is a good and varied choice of interesting recipes. Well worth the modest price. ( )