In the case of Punjabi Lamb Kebabs, also delicious, Jaffrey's recipe calls for store-bought garam masala and chaat masala (a sweet/sour spice mixture with mango powder, roasted spices, and more). However, she says, "It [chaat masala] adds spicy sourness but is not essential. Just sprinkle a dash of cayenne, and some roasted cumin seeds, if available, over the top and add some squirts of lime juice."
The book's greatest virtue is Jaffrey's familiarity with the entire subcontinent, from Pakistan to Sri Lanka.
Jaffrey makes no health claims, but Indian food is vegetable-centric, grain-oriented, and varied, with meat used sparingly.
GIVE THIS TO: A busy cook looking for inspiring weeknight meals. —Sidney Fry