From Curries to Kebabs: Recipes from the Indian Spice Trail

by Madhur Jaffrey

Indian cookery is among the world’s most distinctive and enticing cuisines, one whose influence can be discerned in culinary traditions around the globe. In this groundbreaking book, bestselling author Madhur Jaffrey presents more than 100 of the best curries, many recorded for the very first time, plus all the savory accompaniments to serve with them.

In this fascinating volume, Madhur traces the origins of curry, explaining how Indian immigrants brought ingredients and techniques to new lands, creating an ever-growing cornucopia of delicious hybrids. To illustrate the evolution of curry, and its close relative, the kebab, she not only includes the finest recipes from India—like Hyderabadi Ground Lamb with Orange and Dry Masala Fish—but a wide variety of exotic curries from all over the world. Enticing recipes include Sumatran Lamb Curry from Indonesia, Red Beef Curry from Sri Lanka, Burmese Chicken-Coconut Soup from Myanmar, Lobster in Yellow Curry Sauce from Thailand, Vietnamese Pork with Lemongrass, Lamb Shanks Braised in a Yogurt Sauce from Pakistan, and even a beef curry from Japan, where, as in the United Kingdom, curry is one of the most popular meals, even among schoolchildren. To complement the curries, there are soups, noodles, breads, chutneys, beans, vegetables, and, best of all, twenty recipes for easy and deliciously spiced kebabs.

Beautifully illustrated and filled with the kind of comprehensive insight into the art of curry that only Madhur Jaffrey could provide, From Curries to Kebabs makes fascinating reading for cooks everywhere and will be an outstanding addition to any curry lover’s library.

Genres: Cookbooks, Cooking, Food, Nonfiction, Indian Literature, India

352 pages, Hardcover

First published November 4, 2003

About the author

Madhur 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.

Reviews

[Celeste · Rating 4 out of 5]

This is almost an anthropology cookbook, showing how Indian cuisine has spread to many countries, and adapted to local ingredients and tastes. I grew up on African curries, and was happy to see my old familiar potato and pea curry in here (not that I need a recipe for that one). British, SE Asian, Sri Lankan, Pakistani recipes - as well as many classical Indian dishes. I've only made one recipe yet, and it was yum. I look forward to making many more. I'm deducting one star for a relative profusion of typos in this edition.

[Ronju Ali · Rating 5 out of 5]

⭐⭐⭐⭐⭐

From Curries to Kebabs is a delightful cookbook for anyone who loves the vibrant, aromatic flavors of Indian cuisine. I really enjoyed the sense of variety throughout the collection, with recipes that showcase the incredible range of dishes found along India's spice-rich culinary traditions.

The combination of curries and kebabs is especially appealing, offering plenty of options for hearty meals as well as flavorful dishes to share. The recipes celebrate fragrant spices, rich sauces, and satisfying textures while providing plenty of inspiration for home cooking.

What I appreciated most is how the cookbook encourages exploration. Indian cuisine has such remarkable regional diversity, and this collection makes it exciting to discover different flavors and cooking ideas. It would be equally enjoyable for someone already familiar with Indian food or a curious home cook looking to try something new.

This is the kind of cookbook that inspires you to spend more time in the kitchen and experiment with spices and ingredients. Flavorful, inviting, and full of delicious possibilities, it is a wonderful addition to an Indian cookbook collection.

A tho

[Dray · Rating 4 out of 5]

She has much better cookbooks that focus on vegetarian (which I am) cooking but what I liked about this was her historical tidbits on foods and how they came to be, along with identifying the nationality of the dish. This exposition was quite worthwhile.

[Angela · Rating 5 out of 5]

An awesome cookbook. I would use it all the time, if not for the fact that most of the people I cook for cannot stand spices of any sort.

Despite that, it is a great read, and the photography tantalizing and illustrative.

[Jen Shapiro · Rating 5 out of 5]

Seriously great cookbook! Madhur Jaffrey does a lovely job of detailing the history and development of curries throughout Asia and eastern Africa. Then, she follows it up with page after page of great recipes!

[Julian · Rating 5 out of 5]

Punchy collection - lots of intensely flavored dishes gathered together. It's the kind of book you can jump into at random and know you'll get something impressive.

[Hannah · Rating 4 out of 5]

This is a great culinary lens for learning about Indian migration. I don't make a lot of these recipes, but the photos are beautiful and the copy is fascinating.

[John-Fig · Rating 4 out of 5]

Trace the tastes you love in Indian/SE Asian/African to one and another and beyond; incredible for understanding the foundations of the flavor.

[Catherine Woodman · Rating 4 out of 5]

excellent book, with alot of good information in addition to the recipes--and alot of lamb recipes

[Sarah · Rating 5 out of 5]

I checked this out from the library not expecting much-- there are so many recipes in here I would like to cook! I am going to buy a copy ASAP.

[Whalin · Rating 5 out of 5]

Great recipes but amazing history of India, the Indian diaspora and food history and culture. Checked out from the library and ordered my own copy to keep. Highly recommend it.

[Amy Elizabeth · Rating 4 out of 5]

Very interesting as a history of spices as well as delicious recipes.