Ashöka is a chain of Indian restaurants found throughout Scotland, particularly around the Glasgow area. They are synonymous with great Indian food and excellent curries – the true national dish of Scotland. Jiggy Majhu owns the chain, along with her husband Sanjay. They also run the Ashöka Cook School in Motherwell, but if you can’t attend their classes, this book will be an adequate substitute.

I have to admit some trepidation when I received this book. I am a notorious wimp when it comes to hot spicy food. It’s not that I don’t love spices, I do. Give me some smoky paprika, or earthy cumin any day. I just don’t have the palette for hot spices, such dishes heavy with chilli or curry.

Following a brief introduction from the author, the book’s first section covers the recipes for some spice mixes and pastes that are used throughout the rest of the book. The rest of the chapters are broke down into sections – starters, main courses, accompaniments, and desserts. There is also a helpful index and glossary of terms.

I have reviewed an Indian cook book before, and unlike that one, this one contains dishes that are familiar to me, and will be to anyone that has ever stepped inside an Indian restaurant. It is full of familiar favourites, and the recipes are not overly complicated either. Each one is simple, easy to follow and recreate. There are not 20 different spices that are impossible to get hold of, but 2 or 3 at most that are readily available in any supermarket.

The photos are simple, but well shot. They are not overly dressed and let the food speak for itself.  The instructions are clear and concise. This book enables even the novice to recreate the dishes that they love and are familiar with.

The good thing for me, someone who doesn’t like too much heat, I am able to regulate the heat in the dishes, yet still get to eat delicious Indian food. My favourite recipe by far was the Chicken Korma, which was made in next to no time, and despite being a little too salty for my taste, was still probably the best Korma I have ever had. There are a lot of recipes I want to try in this book, and I am sure you will too.

The book is available now from Black and White Publishing
ISBN-10: 1845024958