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Flavours of India

4.19  ·  Rating Details ·  57 Ratings  ·  6 Reviews
Madhur Jaffrey, regarded by many as the chef responsible for bringing the exotic flavors of India to American kitchens, here takes readers on a culinary tour of India. Combining photographs of each area with recipes for regional dishes, this beautifully produced book celebrates "home cooking, " capturing the subtle use of spices and tantalizing flavors and aromas that dist ...more
Paperback, 320 pages
Published February 16th 1995 by BBC Books
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Sep 25, 2011 Cara rated it really liked it
Shelves: cookery, hard-cover
Although the recipes tend to be complicated, they are worth the effort. The subtle spicing makes for some very special food. I tend to use this book when cooking for special occasions or when I want to impress!
Oct 15, 2012 Laini rated it it was amazing  ·  review of another edition
Shelves: cookbooks
As a child of the '70s with a mother who made everything from a mix, we didn't experiment much. You know...white bread, Campbell's soup, Jell-O.

The thought of Indian food didn't even enter my consciousness until maybe my early 20s, when I began to explore my latent foodie tendencies. But I would NEVER have gone to a restaurant alone and tried ordering anything.

It was 1993 when I lucked out. Two British guys were staying with a friend of mine, and wanted to go out for Indian food somewhere. Alt
Jan 18, 2014 Renu rated it it was amazing  ·  review of another edition
Shelves: cook-books
This is my "go to book" for recipes when I am hosting dinners for friend or want to make something special. Some dishes are complex but the end result is worth all the work.

Some of my favorite recipes: Lamb in Fennel Flavored Coconut Sauce, Ma Di Dal, Amritsari Dal, Boatman's Curry.
Nov 08, 2008 Libbeth rated it liked it
Shelves: 1995, cooking
Beautifully illustrated and each chapter has a few pages about the area from which the recipes originate. A good read even when you are not cooking from it.
Aug 10, 2012 Lisa rated it really liked it  ·  review of another edition
Lots of interesting recipes from different regions of Indian, cooking levels from easy to difficult.
Leigh Ann
Very tasty. A wonderful variety of Indian cuisine. For omnivores.
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Madhur Jaffrey is the person who brought curries into the mainstream with her 1973 debut book An Invitation to Indian Cookery.
More about Madhur Jaffrey...

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