Indian cooking tends to be complex and slow, requiring many ingredients. Attempts to simplify or even 'Westernise' Indian food have spawned a generation of wannabe TC stars and attendant books, often of highly variable reliablility.
Contrast this with the recipes of Madhur Jaffrey. She has written numerous books and 'Curry Easy' might therefore sound like a dumpling down of classic Jaffrey for the 20-minute cooking market. Not so. This is classic Jaffrey, only better.
As she clarifies in the introduction, it has taken her decades to realize that some classic recipes can in fact be simplified, or ingredients substituted, with little discernable difference to the result.
