The recipes are so interesting and unique and Bal puts a spin on dishes that only she could do. She was born and raised in Punjab, India and learned the very traditional ways to cook from her mother and grandmother. Then she moved to Canada and applied what she learned...cooking simply, healthfully and delicously (not a word, but it should be)...and added a very Canadian spin to many of her dishes.
For example - although I love Indian food and eat it whenever I get the chance - and make it occasionally too, I never tasted the likes of these....
I was out of canned salmon so I substituted crab instead - fabulous and I might even try it with chopped cooked shrimps.
Since I'm a huge fan of Butter Chicken, I'm definitely going to try her No-Butter Chicken, which is a much healthier version made with yoghurt and a little brown sugar instead of all that clarified butter/ghee.
And the Curried Scallop Salad - scallops dipped in Garam Masala before searing...I'm drooling.
Of course I'll be making soups like no cream cauliflower, lentil & split pea, plus many of the traditional vegetable dishes like cauliflower with yams, potato curry, green peas with paneer and potatoes...
If you're like me...less time in the kitchen is a great idea... you love Indian food... you love to experiment...then this is the book for you.