Product Description

Madhur Jaffrey—award–winning cookbook author and renowned international authority on Indian food—presents simple, step–by–step recipes for 40 classic Indian dishes.

Product Details

• Amazon Sales Rank: #91483 in Books
• Published on: 2005-02-01
• Released on: 2007-08-28
• Original language: English
• Number of items: 1
• Binding: Paperback
• 128 pages

From Publishers Weekly
James Beard Award-winner Jaffrey (Madhur Jaffrey's World Vegetarian), one of the subcontinent's foremost culinary ambassadors, offers relatively simple recipes for classic Indian dishes, as well as some that may be less familiar to American readers. She includes Easy Mulligatawny Soup and Chicken Tikka with Tomato in the first-courses, but also Potato Bhajias, which are less common in Indian restaurants in the U.S., yet simple to make and certain to please French fry aficionados. Seafood, poultry and meat recipes are mostly standards like Creamy Chicken Korma with Almonds and Rogan Josh (lamb stew), all made with a long list of spices, but the well-illustrated, step-by-step presentation, combined with Jaffrey's insightful commentary, makes them accessible. Madras Fish Curry, for example, uses an intimidating number of seasonings for an end result that doesn't look like much, but it is both easy to make and flavorful. The final section is a catch-all of accompaniments, including Green Lentils with Lemon Slices, classic Vegetable Pullao and Yoghurt Raita with Cucumber and Mint. Cooks who didn't grow up in an Indian kitchen may trip over some of recipes-the Flaky Flatbread with Cumin Seeds, for instance, is far trickier than Jaffrey's instructions suggest-but, in general, readers will feel her comforting presence at their side as they cook, convincing them that they, too, can produce top-notch Indian food.
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From the Publisher
In Simple Indian, Madhur Jaffrey reveals how easy it is to bring the flavors of India into your home. With 40 recipes, featuring step–by–step instructions and clear color photos, even novices can cook a wide range of authentic Indian fare. Add spice to your life with Goan Prawn Curry or Tarka Dal. Or try popular favorites like Chicken Tikka Masala, Rogan Josh, or Lamb Madras. There are also more elaborate dishes, like Creamy Chicken Korma with Almonds, Prawns in a Butter and Tomato Sauce, and Moghlai Spinach with Shallots. These tried–and–tested recipes include savory soups and starters, classic curries with fish, meat, poultry, and eggs, and tasty vegetables and accompaniments. With an inspiring range of menu suggestions and a guide to essential Indian ingredients, Madhur Jaffrey’s Simple Indian guarantees excellent results every time. Madhur Jaffrey, winner of the James Beard Award, is a highly respected writer on Indian, Far Eastern, and vegetarian cuisine. She has written more than a dozen best–selling cookbooks, including Madhur Jaffrey’s World Vegetarian, and her articles have appeared in numerous magazines, including FOOD & WINE, GOURMET, SAVEUR, and THE NEW YORKER. Jaffrey, a resident of New York City, has also presented several television series and appeared in more than 20 films.

About the Author

Customer Reviews

It is satisfactory but....
I wish I had known ahead of time by other reviewers that this book was produced for a UK audience. The measurements are all in metric terms such as 75 g mung beans (3 ounces). How the heck to measure three ounces of beans in my American kitchen? I want it in cups and quarter cups. I ultimately figured it out, but I went to school pre- metric, so it was tough. Fortunately, I had enough experience from Harry Potter to know terms like groundnuts. Anyway, what I have made so far has been quite good, but not as "simple" as claimed on some of the recipes. I give it three stars.

Easy to follow recipes
I really missed indian food when I came to live in the US from England. These recipes are so easy to follow and they taste so authentic .I have enjoyed hunting down the spices and have been making my way through the book. I especially liked the chicken korma with the vegetable pullao.My only complaint if I have one is that I would have liked to see more recipes. However I really liked that the author included a section on the ingredients (aka spices) and hints on where to purchase and how to store.I certainly would reccommend this as a starter book to indian cookery

Yum.
After eating many amazing Indian dishes and hoping to replicate them at home with absolutely no luck & lots of disappointment, we found this book and we were delighted! Many Indian cook books intimadated us with lengthy receipes calling for a laundry list of ingredients. However, this book keeps the ingrediants fairly basic (perfect for a native midwesterner and her german husband), BUT it stays true to the Indian flavor that we yearn for!
We'd definitely recommend this book because the recipes helped us to replicate many of our favorite meals that we had eaten at restaurants.