This seminal book, originally published in 1973, 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
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.
From formal recipes for parties to the leisurely projects of making dals
, pickles, and relishes, this “invitation” to Indian cooking has proved completely irresistible.
In 2006, the James Beard Foundation ushered this book into its Cookbook Hall of Fame.