Mangoes and Curry Leaves is a new book (2005) by Alford and Duguid. I borrowed it from my library this weekend and have read through it twice. It is much travelogue of the sub-continent as cookbook. It is interesting reading and I made the pork vindaloo and cauliflower dum from it last night. Both were very good and the recipes were easy to follow and very straight forward.
Have any of you cooked from this book? What do you like from it? I usually find Indian, Pakistani etc. much more labor intensive than Chinese or Vietnamese and prefer to go out for it but this book might change my mind.