Katy made Fried Cashews. The cashews were simply fried, then seasoned with salt and pepper. So good I had to stop myself from standing there and eating the whole bowl, so that I’d have room for all the other dishes.

Cindy made Green Soup. It is India’s version of a cream of pea soup. I enjoyed the creaminess and that you could really taste the pea flavor.

Erin and Mollie made Cauliflower Soup. It was creamy and rich, though if I had to choose, I’d go for the green soup over the cauliflower.

Laura made Green Beans with Ginger and Cilantro. These had a crisp freshness, but not a flavor I found particularly memorable.

Donna made Spicy Green Beans. Good crispness (thumbs up for not over cooking green beans!), nice depth of flavor, and a little kick.

William made Turnips with Cilantro and Mint. I am partial to turnips – love the texture and touch of bitterness in the flavor of a turnip. I wish there were more turnip recipes in the world, so I liked this dish.

Robert and Halina made Cauliflower with Fennel and Mustard Seeds. I loved the way these looked. The bright coloring and the visibility of the seeds had me hopeful that they’d have more punch than they did.

Alyssa made Cauliflower with Potatoes. I generally feel pretty blah about potato dishes. This one didn’t change my mind.

I made Dry Okra. Okra can tend to be slimy, so I was drawn to this recipe because I figured if there’s any okra dish that’s not going to be slimy, it’s one called Dry Okra. Good flavor, no slime!

Tao made Fried Eggplant Slices. I think these lost a little something in transport. I imagine that they were probably good when hot off the stove. Though they don’t compare to breaded and fried eggplant!

Colin made Cauliflower and White Radish Pickle. He also threw in rainbow carrots, which are always gorgeous. I always like a pickled veg.

Sheana made Apple, Peach, and Apricot Chutney. This was sweet and a little tangy. A great complement and contrast to the other dishes that mostly were seasoned with the same set of spices.

Katy also made Yogurt with Cucumber and Mint. I can never figure out why this dish works, but it does. It’s not really savory, not really sweet, somehow both sour and refreshing. Great with meat!

Alyssa also made Rice and Peas. I love rice, even when it’s plain. So add some peas and a touch of seasoning, and I’m a happy camper. It was good alone, and with the meats and veg, and with the yogurt and chutney.

Nelson made Naan. He didn’t have a tandoor oven – slacker 😉 but he did cook the naan on the grill, which gave it nice charring. Look at that stunning stack – I could have eaten the whole thing.

Nelson also made Tandoori Chicken. Again no tandoor oven, but it got the good charcoal flavor and texture from the grill. I was going to offer to split a large piece with someone, but I tasted it and then ate the whole thing.

Alicia made Spicy Baked Chicken. Perhaps the name of the dish set my expectations askew. I like spicy food, and if “spicy” is in the title, I assume it will live up to the name. Sadly, it lacked kick.

Sheana also made Lemony Chicken with Fresh Coriander. This was another dish that looked deceptively like it would have bold flavors, but fell a bit flat for me. The lemon flavor was good, but I wanted more of it.

Colin made Chicken Mughlai with Almonds and Raisins. I was excited he made this, as it was one of the recipes I considered doing. The recipe describes the dish as “mild” – I’m disappointed to say it seemed more like bland. Of course Colin added some fresh flowers for lovely presentation!

Wendy made Tandoori Shrimp. These were buttery savory treats! I ate one, and went back for another, even though I had told myself I was only going to have a taste of each dish so that I’d have room to try everything.

Robert and Halina also made Salmon with Crushed Mustard Seeds and Tomato. Instead of steaming the salmon, they did it sous vide, so the salmon was silky smooth. The mustard flavor came through really strong.

Katy also made Lamb with Spinach. I am a fan of lamb, and thought I would like this one more than I did. It seemed to lack depth of flavor, though was much improved with a dollop of the Yogurt with Cucumber and Mint.

Anthony made Red Beef Stew. This was one of my favorite dishes. The stew, while not spicy, was rich with the flavor of the spices. The paprika gave it a reddish color and the beef was so tender.

Erin and Mollie also made Carrot Halva. It is a dessert made of carrots and milk, flavored with cardamom and sugar. Not my cup of tea, but I have a well-known bias against barely sweet Asian desserts made from things like carrots and beans.

Shayna made Rice Pudding. Despite my Asian dessert bias, I quite enjoyed this rice pudding. The pistachios especially added nice texture and flavor to complement the sweet rice. And what beautiful presentation!

Cindy also made Mango Lassi. It’s not in the cookbook, but it is a traditional Indian drink made of mangoes, yogurt, and cardamom. We were glad to have it!