Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Madhur Jaffrey's Flavors Of India: Classics and New Discoveries Hardcover – March 14, 1995
Customers Who Bought This Item Also Bought
Top Customer Reviews
Because I'm very familiar with Indian cooking, I tend to gravitate to REGIONAL Indian cookery books, as the regions are so diverse and, whilst recognisably 'Indian' are still extremely distinct--obviously, light-years removed from the tried-and-true, formulaic 'Indian' restaurant in both the UK and US, with their quasi-Punjabi/quasi-Mughlai fare.
Thus I can heartily recommend this concisely-written, beyond excellent, hardcover book to anyone with basic cooking skills and an interest in regional Indian cuisine. The individual recipes are so good that few, if any, cooks who follow them could fail to turn out a perfect dish. For those just embarking on the road to Indian food, may I suggest other books by Ms. Jaffrey: 'An Invitation to Indian Cooking', 'Madhur Jaffrey's Quick & Easy Indian Cooking', or 'Madhur Jaffrey Indian Cooking'--all of which take the novice by the hand and guide her/him through basic Indian cookery. I also recommend the Sahni book.
This book, however, (Madhur Jaffrey's Flavors Of India: Classics and New Discoveries) is a revelation, covering 8 of India's major culinary regions, from South to North, from Kerala's duck curry, country style, to Bengal's superb tamarind fish (hilsa), to Punjab's minced lamb with chick peas--every recipe in this fascinating--and fascinatingly written--book works perfectly!
Because so many of Ms.Read more ›
The reason is that she traveled all over India and collected recipes from local people wherever she went (the source of each recipe is identified). Some of these people were aristocrats, like the Chettiars, a wealthy family of merchants in Madras, who contributed amazing and sophisticated dishes like Chettinad Pepper Chicken. Others were village people whose recipes are equally flavorful but much simpler, such as Boatman's Curry or Fish Moilly. Another major strength is the inclusion of recipes from regions such as Gujarat, Goa and West Bengal, whose cuisines are poorly represented in Indian restaurants in this country.
It's really too bad this book is out of print now. Even if you have to buy a used copy, it's a very worthwhile purchase.
Most Recent Customer Reviews
Many of the recipes are using too many ingredients and aren't very easy to make. I was disappointed with the book.Published 15 months ago by Leanna525