Food writer
Glamorous actress Madhur Jaffrey brought Indian cooking to our tables. Until she came along, all most of us Westerners knew about was Anglo Indian curry made with curry powder and rather heavy Indian restaurant food. Then the revelation came; blend ginger, garlic and onions, crush some toasted spices, chop some herbs, take a spoonful of yoghurt - she taught us how to make fresh, tantalising, delicate dishes of great sophistication. She also taught us to respect Indian cooking and cooks - this food is complex and labour-intensive, but worth it.
Food writer
Such a good book. Madhur is another home cook who writes evocatively and tests out her excellent recipes herself, which always work. I used to check this book when I began going to India decades ago, and experienced home cooking there.
Author
In revealing the fundamentals of this rich and ancient culinary world, Jaffrey's aesthetic precision supplies a how-to for treating the entire world of spices.
Chef
Madhur’s first book opened the door to one of the world’s greatest cuisine. Her passion can be felt on every page.
Food historian
It does what it says on the tin: no-frills recipes for those embarking on their journey into Indian cuisine.
Food and wine writer
Possibly my most bespattered book. And surprisingly easy recipes I mastered even as an inexperienced cook
TV producer and food writer
I love Indian cuisine and you know you’re in good hands with this classic by Madhur Jaffrey.
Author and lecturer
Food writer
Chef and owner of Romy's Kitchen
Founder of Wahaca, chef and writer
Professor Emeritus of Sociology, University College Dublin
Author and food historian
Assistant Professor at Penn State Abington
Publisher, Ecco
Co-Founder Indian Simmer
Author