Chef magazine called this book's author "the best-known ambassador of Indian food in the United States" . . . and the Boston Herald referred to her as "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare." The New York Times described her simply and succinctly as "the Indian cuisine authority." For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.
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"We're more than ready, for an updated and expanded version of Madhur Jaffrey Indian Cooking… She is a lovely, clear writer, whose essays and headnotes in the new edition elevate the recipes and make the exotic seem simple to prepare."
—Pamela Fiori, Town & Country, October 2003
"Jaffrey covers a wide range of India's vast culinary delights… With outstanding chapters on Indian preparation techniques, suggested menus and comprehensive information on spices, Madhur Jaffrey Indian Cooking demystifies the wonderful cuisine that is treasured worldwide."
—New Age Retailer, December 2003
—Pamela Fiori, Town & Country, October 2003
"Jaffrey covers a wide range of India's vast culinary delights… With outstanding chapters on Indian preparation techniques, suggested menus and comprehensive information on spices, Madhur Jaffrey Indian Cooking demystifies the wonderful cuisine that is treasured worldwide."
—New Age Retailer, December 2003
About the Author
Madhur Jaffrey is a well-known and internationally respected writer on Indian, Far Eastern, and vegetarian cuisine, and the author of several cookbooks. She has hosted a cooking series on BBC television, and is an award-winning actress, having appeared both in film and on stage. She lives in New York.
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Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful
By A. Sarkar
Format:Paperback
What a gem of a cookbook! Not only could I not cook Indian food, I could not cook much of any food at all. That is, until I came across this Madhur Jaffrey book. The first recipe I tested was the lamb with spinach. My husband was shell-shocked at the authentic Indian flavor (and my seemingly sudden ability to cook!) The recipes are written in very plain language, and many lovely Indian spices (which can frequently be found nowadays at the local supermarket) such as turmeric and garam masala are included. If you have any interest in eating and/or cooking Indian food, you will not be disappointed. Thank you, Ms. Jaffrey!
By Alice
Format:Hardcover
I live in Toronto, where there's an Indian restaurant every couple of steps. I received this book as a gift, and it is seriously my most favourite cookbook. Everything that I've made from the cookbook turned out even better than any dish I could buy eating out! No exaggeration. I have a few favourites: rogan josh, the lamb and spinach, and the beef/lamb with creamy almond sauce. It's awesome because you can change up the protein for a lot of the recipes, but I never stray from the actual recipe -- that's how you know this book is the real deal. No need for fiddling around with the original! Cannot rave enough.
2 of 2 people found the following review helpful
Format:Hardcover
I was always too timid to try my hand at Indian Cuisine until a friend from England gave me this book. My husband is English, and we have frequently complained that you cannot get good Indian food in Los Angeles. We've both been spoiled by the excellent Indian restaurants in London. So far, I've only made two dishes: the steamed salmon, which was moist, delicate and a complete departure from anything we've ever had -- and was incredible! Last night I made the chicken in sweet red pepper sauce and the house was filled with such aromas. Just had some for lunch here at work, and it's driving everyone else crazy. I think I just sold five more books for Ms. Jaffrey...
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4.6 out of 5 stars
Most recent customer reviews
4.0 out of 5 stars
Not bad, but need to boost flavour.
The recipes were easy to follow but I found it wasn't sufficient in flavour. If I double the amount of spices they ask for, then the dishes taste more authentic instead of a... Read more
Published on Feb 14 2011 by stardust
5.0 out of 5 stars
A wonderful introduction to Indian cooking
We were introduced to this cookbook when our friends made restaurant quality samosas for us. It is a wonderful introduction to Indian cooking describing spices, tools and... Read more
Published on Dec 26 2010 by Bob Campbell
5.0 out of 5 stars
Madhur Jaffrey Indian Cooking
Love this book. I have several Indian Cook books, this is by far the best. Everything is prepared from scratch. Read more
Published on Feb 13 2005
5.0 out of 5 stars
An excellent, easy-to-use introduction to Indian home cookin
This was the first Indian cookbook I ever owned, and for a beginner it was an ideal introductory textbook. Read more
Published on Jan 28 2004 by J. Cochran
4.0 out of 5 stars
"Almost perfect!" says my Punjabi husband
I had tried serving Indian recipes I found on the Internet, and my husband, a Punjabi who relishes his food, would politely eat them. The first time I made Ms. Read more
Published on Nov 4 2003
5.0 out of 5 stars
Comes packed with dishes which will prove exciting
Indian Cooking updates a prior Jaffrey classic introduction to Indian cooking, providing new recipes, brand-new color photos, and chapters on all the dishes of India. Read more
Published on Oct 14 2003 by Midwest Book Review
5.0 out of 5 stars
I love this cookbook!
For an introduction to Indian cuisine, Madhur Jaffrey's Indian Cooking can't be beat. The recipes are all easy to follow and to prepare, with ingredients, in both American and... Read more
Published on Jan 23 2003 by Debbie Lee Wesselmann
5.0 out of 5 stars
I love this cookbook!
For an introduction to Indian cuisine, Madhur Jaffrey's Indian Cooking can't be beat. The recipes are all easy to follow and to prepare, with ingredients, in both American and... Read more
Published on Jan 23 2003 by Debbie Lee Wesselmann
3.0 out of 5 stars
Not the recipes I was looking for
About half the book is meat, fish, and poultry, so if you're vegetarian, you may want to try a different book. Read more
Published on Nov 14 2002
5.0 out of 5 stars
The Definitive word
This book has more than 130 authentic recipes, many enhanced by full-color photos. The original edition of this cookbook was called "the definitive word" on Indian... Read more
Published on Sep 17 2002
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