This review is for the book Misarana: Classic dishes reimagined with the flavours of India.At first I thought the concept rather odd: European dishes reimagined with Indian ingredients. But the author, Eddie Scott, is Indian and British, and he pulls it off. I particularly enjoy Punjabi Barnsley Lamb Chops, page 102. I have made them twice. The directions say to marinate the lamb between 30 minutes and 24 hours. The first time I made the dish I let the lamb sit for over three days and the meat became a bit mushy from the marinade. The second attempt was perfect.I have a cauliflower and I intend to use it for Punjabi Cauliflower Cheese, page 74. The Sautéed Potatoes Persillade, page 134, were OK but I doubt I'll make the recipe again. I'm looking forward to making Cardamom Biscuits, page 16, once the weather cools.The format of Misarana is better than many current books. Ingredients are listed in a column on the left side of the page, while the method is presented in a column on the right. One small complaint: the font used for the method is more legible than the font used for the ingredients. A somewhat larger font would have helped. Similarly the chapter heading pages are printed in small font on a dark yellow orange background. Not a good choice. Thankfully there is little need to read the introductory material more than once.The photography is plentiful and well done. Measurements are given in both grams and Imperial units. Temperatures likewise are listed in Fahrenheit and Celsius.Recommended. Five stars.