So, I bought this because my significant other is Gujarati and I've been exposed to the food (which I love) but had no idea how to re-create the dishes that I enjoyed so much (let alone how to pronounce the names, but that's another topic).
I'll preface this by saying that I don't particularly enjoy cooking, but I'm pretty good at foods that I'm familiar with (typical Puerto Rican cuisine). I've *never* used a recipe, as I learned to cook through watching my grandmother and measure things out "por ojo" (by eye), so the whole measuring thing is pretty new.
On to the book, I've made a couple of the recipes, which turned out very well. Someone commented on an earlier review that there were things left out of the recipes which complicated the process, and I found this to be true.
I made a gram batter based on the recipe in the book. Had I not previously seen this batter, I would have been terribly confused by the lumps in my bowl. Luckily, i had and figured out that I needed to add water, which the recipe omitted. However, on the first try on a potato dish, the recipe called for WAY more water than actually required. I wound up dumping about half of it out.
My Gujarati partner says that the food comes out tasting perfectly, which is good enough for me.
On the labeling of the recipes, however, I found a discrepancy versus how my partner and other Gujarati's pronounce and spell the names of the dishes. It's minor, but if you don't go on to read the list of ingredients, you may get confused by the labeling. An example would be that my partner says "bataka" (potato) but in the book it's labeled "betata"
On the whole, I really enjoy the recipes that I've made and will be trying others. I'm a little hesitant based on some of the omissions noted above, but when the recipe comes out, it's well worth the effort. Consider it a learning process :-)
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