Geeta DeviThe Jewels of the Nizam: Recipes from the Khansamas of Hyderabad

It’s completely disiponted ... name is nizam of this book .. but all recipe it’s just like new house wife made recipes.. there is nothing like athletic recipe at all just west of money ...

This is a pretty compact book, with a few pictures, and lots of recipes don't have many pictures too. The instructions are not very detailed, and just about enough to make an okay product. It is suited to chefs who know little secrets like how to dry roast peanuts to what level, for example. . Not too many tips that may help to make a dish from good to great for beginners to home cooks.That is the biggest drawback of the book. The recipes are too brief and you won't have any idea on how to do specific steps properly - For the egg salan, it misses out on where the peanuts are supposed to be used. Big error there, and they don't even tell you on how much water to pour for making a paste of the ingredients. So i assume this recipe is from a chef, so it won't help you and me much.I am giving only 3 stars since the main reason i bought this book was a better, more comphrehensive recipe for Kache Ghosht ki Biryani, which this does not have - it substituted a recipe for regular pakki biryani-They are NOT the same thing, so it makes me question if the author knows what they're talking about.Also, a lot of the recipes seem very new to me. I'll update after trying one of them.Overall, it seems like the author must have sourced a bunch of very different and innovative recipes, but the biryani one is a disappointment. This may mislead new cooks.

very poor, author hasn't a clue. Book fell to bits on first opening. Now in bin.

I can inform you please don't waste money buyingin this book author did not have clue. One would see inside find nothing of consequence.

I bought this in the hope of getting some traditional recipes to understand the dimensions and depth of Nizami cooking. What put me off was seeing soya sauce and Worcestershire sauce in ingredient list questioning the traditional roots. But the same recipe tasted good when prepared, so no question on the worth, as a recipe book.