Reviewed: Mar. 20, 2012

I made this for my husband who is Indian....I'm American & we are living in Bombay right now...he didn't find it that great...I wasn't able to find heavy cream so I had to make my own to use...I'm not too sure if this was the cause of it not tasting great...I'd like to think not...I also used basmati rice & I ended up adding some chili powder for spice...

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Reviewer:

fancypants

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Feb. 9, 2011

The apples did not work at all in this dish. I had to douse it with hoisin sauce to get it down. I did use tart apples, but even with sweet apples I don't see this working

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Reviewed: Nov. 11, 2010

Asparagus with raisins, curry powder, and apples...i'm normally the type that likes tons of flavor in my food but this is not an appealing combination at all. And I am not sure how this is Indian other than the curry powder. I gave points for attractive presentation and healthiness.

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Freida

Cooking Level: Beginning

Reviewed: May 6, 2010

Very good overall! A couple changes: I left out the bell pepper, used fresh asparagus as others recommended, and used a mix of brown rice, black rice, and barley that I had on hand. Only downside was my fault: I served a gluten-free guest, and didn't realize the barley I added had gluten! Oops! I served it as a side to Masala Spiced Roast Chicken.

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bweeks1

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 14, 2009

I don't know if I did something wrong, but this was bland and the flavors that were present did not mesh wellI used fresh asparagus in lieu of canned and also forgot raisins, but I think I followed all the other directions. Glad to see others had better success.

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Reviewer:

Denisoncook

Reviewed: Dec. 6, 2007

I wasn't too impressed with this recipe and neither were the other party guests. I don't know what I did wrong, but it was pretty bland.

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NMC

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Chugiak, Alaska, USA

Reviewed: Dec. 3, 2007

So good, but I did double the dressing as the taste was too mild for us otherwise.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 10, 2007

Delicious! I did use fresh asparagus, however, steamed them until crisp/tender. And used jasmine rice to be a bit more authentic. After tasting it decided it needed more 'crunch', so I sprinkled some chopped walnuts on top...probably not so authentic, but fabulous none the less! Thank you for a great recipe!

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Reviewer:

eponine

Reviewed: Jan. 6, 2007

Delicious & easy!!! I used basmati & jasmine rice because I don't like brown rice(oh how I wish I did). Absolutely wonderful, perfeclty proportioned flavor but next time I'll definitely switch to fresh asparagus.

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Reviewer:

carra

Reviewed: Nov. 26, 2006

I used basmati rice and sour cream (and added less lemon juice as a result) instead of heavy cream and this was really tasty. I definitely recommend fresh or frozen asparagus as opposed to canned. If you can't get it then substitute another fresh veggie like green beans or zucchini/yellow squash, etc. I love pretty much anything Indian inspired but I'd never thought to add a creamy dressing to my rice before.

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