That`s why it`s important to try her recipes, I suppose, before criticising ( like I tend to do, but then regret it
I think if I were her editor, I would first of all demand that she use authentic Indian sources. Hugh Firstly-Whiffenhall is not.
Secondly, I would suggest she look a little deeper into Mughlai cuisine, which originated in Turkey/Iran. was the tandoor oven used? Did the Mughlai eat only biryani with meat or only with veg? Did they steal or adapt an authentic Indian recipe or did they borrow an idea and create their own?