The recipes in this book are the nearest I've come to making restaurant standard curries; the way the layers of flavours are built up with masala pastes and a range of spices creates a delicious dish with depth. I think one of the reasons the curries work so well is that the recipes specify how much salt to put it. I feel we're a bit scared as a nation to put in the amount of salt necessary to bring out all the flavours and that is one of the reasons the curries you cook at home are not in the same league as those you enjoy when eating out, so follow the instructions! The aloo gobi (cauliflower and potato) is my go-to meal when I get a cauliflower in the veg box; I'm not keen on the cream tree-like veg normally but it's transformed in this curry, absorbing all the spices. This week I made the vegetable handi (tomato and chunky vegetable curry) which, again, was so tasty. I put in the veggies I had in the fridge - cauli, carrots, peas, okra, kohlrabi, peppers and spinach (a random concoction, I know) and didn't bother with the potato. What surprised me about this book is that the curries are quick and simple to make, all the ones I've tried have been ready in under 45 minutes which means they can work in the week as well as for a weekend feast. As well as curries, there are recipes for desserts, rice dishes, starters (samosas, bhajis) and breads, all with Gordon Ramsay's seal of approval from when the Bradford restaurant appeared on this TV show back in 2010. This is a perfect gift for the vegetarian in your life or a big curry fan who wants to impress friends with authentic, restaurant quality dishes.