Rating: 
Summary: A masterful selection
Review: A friend recommended this book to me and I also read about it on one of the Indian websites. Just thought you might be also be interested to read this review from RecipeDelights.com-
This is Julie Sahni's second long awaited book after Classic Indian Cooking. A must-have for vegetarians, it explores the riches of India's vegetarian and grain cooking. It begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. She goes on to describe every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. A masterful selection of India's vegetarian cuisine- from delicate curries to fiery hot dals- all healthful and delicious.
Rating: 
Summary: quite copmlete!
Review: a terrific book! it has a great into section with drawings of ingredients and descriptions/uses/techniques and then moves into the tasty recipes - i like how it has both the indian and english translation of the dishes - makes it easier to try things out after going to a restaurant. there's a section on one-dish meals which i finduseful since i'm usually just cooking for two of us and the side dishes are tasty enough you can just eat those for a tasty meal too. the recipes use authentic spices, like fenugreek, asafetida, cardamom seeds, mustard seeds, etc - all of which i've been able to find through online spice catalogs like Penzey's so making these dishes has been pretty fun and enjoyable.
Rating:
Summary: Classic Indian Vegetarian and Grain Cooking
Review: As the title implies, this book is a classic. The recipes are clear, concise and yield successful results every time. We particularly enjoyed the Hot Tomato Chutney and the Garlic-Braised Eggplant.As in all her cookbooks, Miss Sahni's elegant style is always apparent. We expect great results and she delivers! Her books should be considered the definitive works on the subject of Indian cuisine. Thanks again, Julie, for another great experience. We eagerly await your next brainchild.
Rating:
Summary: An absolute *must* if you enjoy cooking Indian food!
Review: Clear explanations of ingredients, techniques, and menus, in addition to a great variety of recipes give this volume distinction in its class. My first batch of idli (steamed lentil and rice dumplings) came out great. Not a book for beginners. If you're looking for glossy pages with color photos, don't look here. Also, if you're already familiar with the Indian names for some dishes, a dearth of cross-referencing in the index can make it difficult to find a particular recipe. On the other hand, if you want ideas from which to springboard into new areas of gastronomy, get this volume.
Rating:
Summary: Extremely useful
Review: For anyone looking for an authentic ethnic-based vegetarian cusine, this is a book I have found extremely useful over the 10 years I've owned it!
Rating:
Summary: A masterful selection
Review: From Recipedelights.com (http://www.recipedelights.com/books.htm) This is Julie Sahni's second long awaited book after Classic Indian Cooking. A must-have for vegetarians, it explores the riches of India's vegetarian and grain cooking. It begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. She goes on to describe every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. A masterful selection of India's vegetarian cuisine- from delicate curries to fiery hot dals- all healthful and delicious. Source: Recipedelights.com (http://www.recipedelights.com/books.htm)
Rating:
Summary: THE BEST INDIAN COOKBOOK
Review: I am an Indian and a new housewife. I borrowed this book, since I am a vegeratian, two years ago from the library and tried some of the dishes. My husband since then has become a big fan of Ms. Sahni. Recently I purchased this book and love it. My mother who has been cooking for 45 years has made me buy her a copy too. I am sending my sister a copy in India. Imagine my surprise(pleasantly)when I saw Julie Sahni on TV on 'Cooking Live'!! It was a pleasure to watch her simple and elegant style compared to the pompous style of Ms. Jaffrey. Thank you Ms. Sahni for all the lovely recipes. P.S. I love sabzi dhan shak, vangi bhat and khatti bhaji the best.
Rating: 
Summary: misleading title
Review: i bought this book for two reasons: it's by julie sahni and the title implied a balance between vegetables and grains. i had been wondering whether indians used grains other than rice and wheat, and hoped this cookbook would answer the question with recipes. unfortunately for me, out of what, 200+ recipes, there is only one that uses a whole grain other than wheat or rice. and to add insult, in the introductory paragraph, ms. sahni writes that the jains frequently use grains other than rice and wheat--then she gives ONE recipe for millet. incredibly frustrating. however, the good part of this book is that it is by julie sahni. there are recipes i will try, especially those that use pumpkin as a savory dish and not pie. i just can't say that i would recommend this book to anyone who already has a selection on indian cooking.
Rating:
Summary: Great INDIAN Book for Beginner or Advanced
Review: I have been manifesting the art of Indian Vegetarian Cooking. Thank you so very much Julie Sahni and your wonderful recipes. The explanation of cooking techniques, use of ingredients and Indian culture is so useful. My husband is from India and I am American. I have tried to cook Indian food many times most turned out -not so -Good!!! Now that has changed. The cookbooks I have read in the past were for Indian kitchens and Indian people. This book has added more happiness in my life than I can ever express. I feel a bean curry book or baking breads would be greatly appreciated.
Rating:
Summary: Excellent for more experieced cooks
Review: I must agree with the raves about the various dishes that the other reviewers have mentioned. I own several other Indian vegetarian cookbooks and I have found that this one is the best in its description of the spices and other ingredients that may be new to some people. I have no problem with the excellent quality of the recipes but beginners in Indian cuisine should not mistake this book as easy to master. Most of the recipes in this book are complex and mastering Indian cuisine requires a lot of experimentation with amounts of spices. There are few illustrations and no pictures of prepared food to help newer cooks. So the only downside to this great book is its lack of more complete instructions for beginners
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