Glamorous actress Madhur Jaffrey brought Indian cooking to our tables. Until she came along, all most of us Westerners knew about was Anglo Indian curry made with curry powder and rather heavy Indian restaurant food. Then the revelation came; blend ginger, garlic and onions, crush some toasted spices, chop some herbs, take a spoonful of yoghurt - she taught us how to make fresh, tantalising, delicate dishes of great sophistication. She also taught us to respect Indian cooking and cooks - this food is complex and labour-intensive, but worth it.
Such a good book. Madhur is another home cook who writes evocatively and tests out her excellent recipes herself, which always work. I used to check this book when I began going to India decades ago, and experienced home cooking there.
In revealing the fundamentals of this rich and ancient culinary world, Jaffrey's aesthetic precision supplies a how-to for treating the entire world of spices.
Madhur’s first book opened the door to one of the world’s greatest cuisine. Her passion can be felt on every page.
Food and wine writer
Possibly my most bespattered book. And surprisingly easy recipes I mastered even as an inexperienced cook
Author and food historian
Assistant Professor at Penn State Abington
Professor Emeritus of Sociology, University College Dublin
Chef and owner of Romy's Kitchen
Founder of Wahaca, chef and writer
Co-Founder Indian Simmer
Author and lecturer