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In this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and a spicy dip with beans (canned of course), cumin, chillies and lime. With over 175 clear, accessible and simple recipes, this mouthwatering cookbook is as beautifully written as her bestselling Ultimate Curry Bible, and is fully illustrated throughout with gorgeous colour photography.
Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy recipe ideas, Madhur Jaffrey brings you all the tastes of India with the minimum of work.
'I was born in a sprawling house by the Yamuna River in Delhi. When I was a few minutes old, Grandmother welcomed me into the world by writing "Om", which means "I am" in Sanskrit, on my tongue with a little finger dipped in honey. When the family priest arrived to draw up my horoscope, he scribbled astrological symbols on a long scroll and set down a name for me, Indrani, or "queen of the heavens". My father ignored him completely and proclaimed my name was to be Madhur ("sweet as honey").'
So begins Madhur Jaffrey's enchanting memoir of her childhood in India. Her description of growing up a in a very large, wealthy family (half a train was booked to transport the family from Delhi to the mountains for the summer) conjures up the spirit of a long lost age. Whether climbing the mango trees in her grandparents' orchard, armed with a mixture of salt, pepper, red chillies and roasted cumin, or enjoying picnics in the foothills of the Himalayas, reached by foot, rickshaw, palanquin or horse, where meatballs stuffed with sultanas and mint leaves, cauliflowers flavoured with ginger and coriander, and spiced pooris with hot green mango pickle were devoured, food forms a major leitmotiv of this beautifully written memoir. With recipes drawn from memories of dinners, lunches, breakfasts, weddings and picnics, moving effortlessly from the lamb meatballs of Moghul emperors to the tamarind chutneys of the streets, this book will appeal to keen armchair cooks, as well as fans of Madhur the world over.
Madhur Jaffrey is the queen of curries and the world authority on Indian Food, having published over 15 cookbooks on the subject over the last 40 years.
Following on from her bestselling cookbook, Curry Easy, Madhur is back with a beautiful new cookbook, Vegetarian Curry Easy.
Offering over 200 brand new and simply delicious recipes, Madhur cooks a tantalising, mouth-watering array of meat-free dishes and proves, yet again, how easy it is to cook authentic Indian food at home.
Madhur Jaffrey, television's most-loved Indian cook, returned to our screens for a major new series for the Good Food Channel in October 2012.
Travelling across Britain, visiting local Indian and South Asian communities, Madhur revealed how it's possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles.
In the official tie-in book to the series, Madhur Jaffrey showcases her favourite curry recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Carefully selected and adapted by Madhur, the recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn't need to be complicated. Always innovative and contemporary, Madhur will even give some of these traditional Indian recipes a twist - pairing Aloo Gobi with a very British roast lamb, for example.
Whether it's the spicy, lentil-based specialities of Rajesthan, kebabs and kormas from Delhi, or coconut-infused curries from Kerala, we accompany Madhur Jaffrey on her very personal tour of our modern-day Curry Nation.
In this groundbreaking cookbook, bestselling author Madhur Jaffrey illustrates the evolution of curry and its close relative, the kebab, throughout Asia and eastern Africa. Featuring more than 100 enticing recipes, this volume includes not only the finest dishes from India, but a variety of curries from around the world—from Sumatran Lamb Curry from Indonesia to Lobster in Yellow Curry Sauce from Thailand.
Twenty easy recipes for delicious spiced kebabs are also included, as well as soups, noodles, breads, chutneys, beans and vegetables to complement every dish.
A must-have addition to every curry lover’s library, this beautifully illustrated guide will give you a fascinating insight into the art of Indian cooking.
This is the second Madhur Jaffrey cookbook in the My Kitchen Table series. Madhur's first book, 100 Essential Curries, offered a comprehensive selection of classic Indian recipes. This new title will provide recipes for simple curries, perfect for cooking up quickly during the week.
There are family-favourites, including creamy kormas, stir-fried prawns and spicy chicken recipes, as well as satisfying stews, quick kebabs and ideas for light suppers and snacks. Some recipes are quick to make, others can be prepared ahead.
Perfect for the busy cook.
Madhur Jaffrey is the world's best-selling author of Indian cookery books. Here, she has collected 100 curry recipes from dals to biryanis, vegetarian to meat, simple and elaborate.
Everybody loves a curry - and this cookbook has a recipe to suit every taste.