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Madhur Jaffrey Indian Cooking Hardcover – September 1, 2003

4.6 out of 5 stars 162 customer reviews

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Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur Jaffrey
"Vegetarian India" by Madhur Jaffrey
Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere. Learn more | See related books
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Editorial Reviews

Review

"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

From the Back Cover

back cover
The essential reference book on Indian cooking
The "Boston Herald has called Madhur Jaffrey "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare."
front flap
From Madhur Jaffrey, world authority on Indian food, comes a new edition of her seminal cookbook, "Indian Cooking, which has sold over 750,000 copies since it was first published two decades ago. This classic book--now updated with new recipes and culinary information and enhanced with brand-new color photography--remains the definitive cookbook for a new generation of lovers of Indian food. With chapters on meat, poultry, fish, vegetables, accompaniments, pulses, relishes, chutneys, and pickles, Madhur guides you through the delicious and colorful range of Indian food. Her recipes include classics like "Rogan Josh, Tandoori-style Chicken, and "Naan Bread, as well as more unusual dishes such as "Salmon Steamed with Mustard Seeds and "Tomato and Drunken Orange Slices.
Complete with comprehensive background information on spices and seasoning, equipment, authentic preparation techniques, and suggested menus, Madhur Jaffrey's "Indian Cooking brings you Indian food at its best.
back flap
Madhur Jaffrey is a highly respected writer on Indian, Far Eastern, and vegetarian cuisine. A prolific author, she has written 15 cookbooks, including the best-selling "Flavors of India. She contributes food and restaurant advice regularly to international magazines and newspapers. Madhur has hosted several television series of her own, is a successful author and illustrator of children's books, and an award-winning film and theater actress.She lives in New York, where she acts as food consultant for midtown Manhattan's Dawat Restaurant, considered by many to be the best Indian restaurant in the city.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Barron's Educational Series; Revised edition (September 1, 2003)
  • Language: English
  • ISBN-10: 0764156497
  • ISBN-13: 978-0764156496
  • Product Dimensions: 8.8 x 0.8 x 10.9 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (162 customer reviews)
  • Amazon Best Sellers Rank: #24,479 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
I decided to jump online and write a review for this book (my first time ever taking the time to write a review) after having another wonderful evening due mainly to the wonderful recipes that come out of this book. Most reviews have people touting food credentials such as "the way my mother made it" and "I had these neighbors who were" which may be good, but I feel a bit bias since because often their judgment is skewed to look for what they knew growing up. Not knowing this food growing up, I have depended on restaurants, friends, online recipes, and cookbook authors to introduce me to foods that my palate craves long after the last bite.

That said, this book has some of the best Indian recipes I've ever eaten, in or out of a restaurant or friends house. I'll try to keep this short and simple.

Last night it was the Vindaloo (Goan-style Hot and Sour Pork), pyaz wali basmati chaaval (buttery rice), green lentils with garlic and onion, Gujerati Sem (Gujerati-style green beans) that provoked me to make this entry. I'll have to say that everything in this book that we've tried have been incredible. While the Vindaloo list of steps and ingredients was long, it was by far the best I've ever had. The other three dishes were incredibly easy, with the green beans taking the cake for being the easiest. I actually asked my wife to do these because they appeared so easy and she is easily intimidated in the kitchen with long complicated recipes. I couldn't get enough of them.

The chhole (Sour Chickpeas) are by far the best we've ever had. Incredible!

The instructions are clear, Madhur Jaffrey provides good narrative, and good recommendations for what to serve together (as the example above).
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Format: Paperback
I *love* Indian food. We eat Indian out quite a bit, and I am hooked on palak paneer, aloo gobi, pakoras, samosas, garlic naan, you name it. We were always a bit afraid to start cooking it in our home, though, because there are so many spices and often hours of cooking involved in these dishes. Then we came across Madhur Jaffrey and her series of books.
They are superb!! This one in particular is a staple of our cookbook selection. The first part of the book goes over the spices involved and the different techniques used in cooking, to give you an overview. It even describes the types of equipment you should have. Then ... the recipes!!
All of my favorites are in here. Naan, which we cook on a pizza stone. Saag aloo. Aloo ghosht. You just open the book to any page and you hit a delicious dish. There's beef and chicken, completely vegetarian, even a whole section on relishes and chutneys.
If I had any complaint it would be that there aren't many pictures at all in here, but the recipes come out so well, and the descriptions are so complete that you rarely need to know what it looks like. It's always delicious!
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Format: Hardcover Verified Purchase
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. Jaffrey's "everyday" Chicken in Fried Onion Sauce, he turned to me with a big smile on his face and says "it's almost perfect - I would never know this was not prepared by a born-Indian!"
Well - that's all the proof I needed! The only consistent complaint we have about the book is that the pulses (grains and legumes) are quite bland. That may be how the majority of Indians eat them, but in my husband's community, everything is highly seasoned. I've had to adjust all of those recipes for him.
One caution about the previous edition if you decide to buy it used is that occassionally you'll find a step missing in the procedural part of the recipe. You'll get to the end of the recipe and find there is an ingredient left over that's not made it into the pot - like the meat, for instance! I recommend you read all recipes carefully before starting so you can spot ommissions and strategize around them. This approach will also help you plan all the prep steps - measuring and chopping ingredients.
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By A Customer on March 24, 2000
Format: Paperback
This is absolutely one of my all time favorite cookbooks. Madhur Jaffrey is a teacher par excellence and everything is this book is explained in a clear, concise and easy to understand way. I found it excellent for the beginner and advanced cook alike. Every recipe I have tried has been delicious and the chutneys are beyond compare. The heavenly aromas are reason enough to experiment with the recipes, never mind the delicious tastes! If you love Indian cooking or are thinking about giving it a try, I'd recommend you begin with this book. You absolutely can't go wrong.
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Format: Hardcover
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 metric measurement system, listed in a column next to the recipes. Jaffrey does not concentrate on Indian vegetarian dishes, although many of the recipes ARE vegetarian. There are even a few beef recipes reflecting the non-Hindu population. (The beef baked in yogurt and black pepper is delicious!)
Jaffrey includes a descriptive guide to Indian spices and ingredients as well as a chapter on cooking techniques. The section on breads is fantastic. I never thought I could make poori at home, and yet they turned out perfectly. I make naan fairly frequently, using a breadmaker to knead the dough, because it's my family's favorite. Other excellent dishes include Dry Potatoes with Ginger and Garlic, Gujerati-style Green Beans, and Spicy Baked Chicken. (The recipes are titled in English, with the Indian names in parentheses underneath.)
Anyone with a basic know-how of cooking should be able to succeed with these recipes.
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