i have made several things out of atul kochar's book and also cyrus todiwala's "cafe namaste spice" and had the same experience a couple of times. imo, there may be there several issues here: * food styling * difference in quality or quantity of ingredients in britain and the us (or where ever else you are cooking outside london i feel). when they say a large onion, i'm not quite sure how large as there are onions in the us that could weigh 1 lbs and they could mean a few ozs or half a pound!! or, 3 bunches of methi leaves...well that depends on the indian store's source if you know what i mean. i find that the taste is excellent first time i try a recipe but the appearance doesn't always please me as it doesn't look like the pic. so then i pore over the pic several times and typically, i find the liquid amount or the oil etc. that needs to be adjusted. 2nd or 3rd time around, the recipe is perfect and looks like the pic in the book. that is why i find madhur jaffrey's "ultimate curry bible" much more exact as she states every thing by weight. i find her recipes look like the pics the first time around. given the variance of in the size of shallots (organic), let alone other stuff, i find weighing much easier the first time around. another problem that i face it that i use my pressure cooker for the daal and lamb recipes and find that i have to make things at least twice to adjust the proper amts of water so that i'm not left with a gallon of water and then a mush while i dry up the water at the end. my husband enjoys every try of the recipe :-) sp