Nina Caplan

Wine and food writer

I never knew the pure joy of frying mustard seeds until they explode before I started using this book; now, there seems to me a metaphor for cooking itself in their exuberant enjoyment of the hot oil, the way they leap and pop. Jaffrey ranges across Asia and far beyond in her quest for comprehensiveness – not the purest form of any given curry but the most interesting, even if that means a little borrowing from another continent. But this makes more sense, curry being, in the best sense, a hodgepodge, and one now happily owned by all sorts of odd places, including Britain.

Jenny Linford

Food writer

Cooking Madhur Jaffrey's recipes as a hungry, impoverished student learning how to fend for myself was a revelation as to what spices could do in the kitchen. This wide-ranging book offers a wonderful selection of curry recipes from around the world, written in her characteristic clear yet knowledgeable style. An authoritative work.

Neil Buttery

Author, historian and chef

So much is covered in this single volume. I've adapted so many of these recipes and put them on my menus. Great 19th century British Raj recipes in there too, which I find so interesting.

Caroline Kenyon

Founder/Director of The Food Awards Company

I absolutely love Indian food and this book explained to me all about spices, how to cook them, how to mix them and helped open up a whole wonderful cuisine to me.

Julie Gibbs

Publishing Director – Illustrated Books, Penguin Random House Australia

Karima Moyer-Nocchi

Food historian and writer

Bernadette Le Roux

Editor

Helen Graves

Food and travel writer

Bryan Hanley

Food scientist

Sally Grainger

Food historian

Jo Pratt

Food writer