Here's a copy (slightly edited) of my featured review up on Amazon.com, from a few years back:
"Excellent Background and Explanations" - Darby, 23-Sept-1999
Successes: This book really helps novice cooks understand how typical curry recipes are constructed, from the ground up. Too many authors on the subject are lazily content to simply fob off long lists of exotic ingredients on the reader without explaining the purpose, technique, and timing of each component. This author goes to reasonable lengths to help a typical reader understand not only how to use a particular ingredient, but WHY it's used. Also, there are plenty of pictures which not only help the reader 'window shop' for recipes to try, but also help the reader to understand what the dish is supposed to look like when prepared properly.
Nits: (1) The biggest weakness is this - the author only discusses only a few classic Masala blends, yet there are NUMEROUS others (ex: Sambar) that can & should have been covered in a book specializing in curry. The reader is left to scavenge other Indian books for such recipes. (2) I wish the book were longer - a LOT longer - it focuses heavily on lamb, whereas chicken, pork, fish and vegetable/dhal curries are covered in increasingly less detail ... and curried soups are barely covered at all. (3) There are minor errors and omissions scattered throughout - in fact, my first copy of this book was a misprint, and lacked an entire section in the rear of the book covering different dhals, vegetarian curries, and wine matching suggestions for all of the recipes contained in the book.
Bottom Line: An excellent book, despite being too short, and having minor flaws and omissions.
