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Madhur Jaffrey's Flavours of India
130 dishes from the most popular areas of Delhi and the Punjab, Kerala, Gujerat and Rajasthan, Tamil Nadu, Bengal and Goa. Recipes Kashir Rezala, a Bengali Muslim dish using goat meat, lemon, milk, yoghurt and saffron; and Goan Bebinca, cardamom flavoured layered pancakes. Delight in the rich flavours of such tantalizing dishes Dosas (crispy rice pancakes stuffed with various fillings); Shukto (a vegetable curry made with bitter gourds and flavoured with mustard seeds, nigella, fenugreek and cumin); Appams (a dosa-style pancake with a mixture of tomatoes, onions and chillies as the topping); or Prawn Caldin (king prawns cooked in highly spiced sauce using coconut and fresh coriander). Sample the handed-down secrets of many an emperor's kitchen, the regions' experts or the ordinary villager's humble, but equally delicious, repertoire of home-cooked dishes. Readers can discover the history and culture unique to each region in this illustrated book, and savour the aromas and subtle spice blends of the Indian subcontinent in the cool comfort of their own kitchens.
320 pages, Paperback
First published February 16, 1995
About the author
Madhur Jaffrey
94 books193 followersMadhur Jaffrey CBE is an Indian-born actress, food and travel writer, and television personality. She is recognized for bringing Indian cuisine to the western hemisphere with her debut cookbook, An Invitation to Indian Cooking, which was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.
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Displaying 1 - 7 of 7 reviews
September 25, 2011
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!
August 10, 2012
Lots of interesting recipes from different regions of Indian, cooking levels from easy to difficult.
October 15, 2012
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. Although she and I were both newbies, they were good humored about it and introduced us to the cuisine, describing the dishes, how they would taste, the purposes of the bread and yogurt, etc.
My palate had never experienced such a shock. Never having even smelled curry powder or any of the other unusual spices, I wasn't sure what to think. I didn't know if I liked it or not. It was just so...DIFFERENT!
Fast forward a bit, and I actually did start craving those bizarre flavors. A work friend (also British) and I would sometimes go out for lunch buffet. And I grew to like the place so much I acted as an intro to another friend of MINE to Indian food.
I like Jaffrey's cookbook because in my newfound love for all things subcontinental, I get a history and a culture lesson along with my recipes. I once astounded an Indian acquaintance (with a very Portugese-looking name) by asking her if she was from Goa. She was so pleased that I had been able to tell that, simply from the education I received from this book. I love knowing which parts of India are fondest of which dishes, their origins, and more tidbits about them. I don't do this with all my cookbooks (because you can't really), but I sat down and read it like a novel because of all the interesting information in it.
Yes, some of the recipes are involved, but for foodies, that's part of the fun.
This is a helluva book. If you're looking for an intro to Indian cuisine, you couldn't find one better.
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. Although she and I were both newbies, they were good humored about it and introduced us to the cuisine, describing the dishes, how they would taste, the purposes of the bread and yogurt, etc.
My palate had never experienced such a shock. Never having even smelled curry powder or any of the other unusual spices, I wasn't sure what to think. I didn't know if I liked it or not. It was just so...DIFFERENT!
Fast forward a bit, and I actually did start craving those bizarre flavors. A work friend (also British) and I would sometimes go out for lunch buffet. And I grew to like the place so much I acted as an intro to another friend of MINE to Indian food.
I like Jaffrey's cookbook because in my newfound love for all things subcontinental, I get a history and a culture lesson along with my recipes. I once astounded an Indian acquaintance (with a very Portugese-looking name) by asking her if she was from Goa. She was so pleased that I had been able to tell that, simply from the education I received from this book. I love knowing which parts of India are fondest of which dishes, their origins, and more tidbits about them. I don't do this with all my cookbooks (because you can't really), but I sat down and read it like a novel because of all the interesting information in it.
Yes, some of the recipes are involved, but for foodies, that's part of the fun.
This is a helluva book. If you're looking for an intro to Indian cuisine, you couldn't find one better.
January 18, 2014
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.
Some of my favorite recipes: Lamb in Fennel Flavored Coconut Sauce, Ma Di Dal, Amritsari Dal, Boatman's Curry.
June 27, 2021
I made two recipes from this book the first was dissapointing the second was very dissappointing. Perhaps I am unlucky but I have recycled this book. I would not want to give it away and inflict it on someone else.
November 8, 2008
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.
September 26, 2013
Very tasty. A wonderful variety of Indian cuisine. For omnivores.
Displaying 1 - 7 of 7 reviews