This seminal book, originally published in , introduced the richly fascinating cuisine of India to America--and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey's wonderful book. Jaffrey was prompted to become a cook by her nostalgia for the tastes of her Delhi childhood, but she learned to cook on her own, in a Western kitchen. So she is particularly skillful at conveying the techniques of Indian cooking, at describing the exact taste and texture of a dish. The many readers who have discovered her inspiring book over the years have found it deeply rewarding, with recipes for appetizers, soups, vegetables, meats, poultry, fish, chutneys, breads, desserts, even leftovers, all carefully worked out in American measurements and ingredients for American kitchens. This landmark of cookery makes clear just how extraordinarily subtle, varied, and exciting Indian food can be, and how you can produce authentic dishes in your own kitchen.

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Then an award-winning actress, Jaffrey went on to write a modest mountain of cookbooks, most relating to Indian or vegetarian cuisine. Here, she explains how she introduced the world to Indian food. I was an actress doing odds and ends with writing, but mainly acting.

Nobody talks about it, nobody knows what it is. So he did. He did a huge write-up. Because of that, I was approached by a freelance editor who asked, "Would I be interested in doing a cookbook on Indian food?

A friend approached Knopf for me. They called Judith Jones and said, "This is a cookery book and maybe you should look at it.

I actually took five years. And then I was at the Royal Academy of Dramatic Art as a student, and realized that there was no good food for me to eat—no Indian food to be had anywhere in Britain at that time. I thought I would stick to the food that I knew really well, which was the food of my hometown, Delhi.

Nobody really knows all of India. A lot came from my family. And then I had a cousin who is married to a Kashmiri. But the core of that first book is really the food of Delhi. In India, these things are very clear-cut: There are distinct regional foods. People speak different languages in different parts of India and have their own culture, and their own foods.

So that was something new to get across: these vast variations within Indian food. Tags cookbooks India Indian Curry.


An Invitation To Indian Cooking

This new paperback of Madhur Jaffrey's modern culinary classic is the companion to Eastern Vegetarian Cooking: it will come as a revelation to all those whose experience of Indian cuisine has been confined to restaurants in Britain. In her fascinating Introduction the author vividly describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of her native Delhi; she provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus. The recipes range from soups to desserts, with meat, fish and egg dishes, vegetables, rice and bread, chutneys and pickles, and a section on summer cooking and barbeques. All are clearly and simply set out, with many helpful hints from Madhur Jaffrey's own wide experience. The wealth of colourful detail and incidental information makes An Invitation to Indian Cooking as much a pleasure to read as it is to use.


An Invitation to Indian Cooking

M adhur Jaffrey was one of the very first guest teachers at the Ballymaloe Cookery School, in I had never rung America before [Jaffrey lives in New York]. It sounds ridiculous now, but it took courage to dial. She came with her husband, Sanford, and has been now four or five times. I remember her running her hands through the rice we had.

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