Invitation To Indian Cooking

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Overview

Carefully worked out for American cooks in American kitchens, Madhur Jaffrey's classic An Invitation to Indian Cooking demonstrates how varied, irresistible, and inexpensive Indian cooking can be and how easily you can prepare authentic dishes at home. There is no other book on Indian cooking as persuasive as this "invitation" from award-winning cookbook author Madhur Jaffrey.

Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow ...

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An Invitation to Indian Cooking

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Overview

Carefully worked out for American cooks in American kitchens, Madhur Jaffrey's classic An Invitation to Indian Cooking demonstrates how varied, irresistible, and inexpensive Indian cooking can be and how easily you can prepare authentic dishes at home. There is no other book on Indian cooking as persuasive as this "invitation" from award-winning cookbook author Madhur Jaffrey.

Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts.

With a helpful introduction and beautiful decorative drawings by Jaffrey, An Invitation to Indian Cooking also includes sample menus for meat-eaters and vegetarians, notes on flavorings and utensils, a glossary of Indian cooking terms, and a list of sources for purchasing special ingredients.

Whether you already love Indian food or are looking for something new to try, learn from the best; let Madhur Jaffrey take you on a culinary journey you will never forget.

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Product Details

  • ISBN-13: 9780880016643
  • Publisher: HarperCollins Publishers
  • Publication date: 7/28/1999
  • Pages: 320
  • Product dimensions: 6.12 (w) x 9.00 (h) x 1.05 (d)

Meet the Author

An award-winning actress, cookbook author, free-lance journalist and a recipient of the title, Commander of the British Empire from Queen Elizabeth II, Madhur Jaffrey has written over 15 cookbooks, acted in over 30 films and in scores of TV programs, and written for newspapers and magazines including the New York Times, the Financial Times and the New Yorker.

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Customer Reviews

Average Rating 3
( 5 )
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(2)

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted October 6, 2011

    Excellent introduction to Indian cooking

    Ms. Jaffrey's greatest gift to the novice of Indian cooking is her ability to adapt recipes to Western kitchens and Western ingredients. She offers reasonable and easily found substitutions for more obscure ingredients and cooking methods. I have given this book as a wedding gift, a house-warming gift, a birthday gift, even as an unbirthday gift. It is one of my most dog-eared and food-stained.

    She is also very clear that chili powder, dried chilis and green chilis should be added to taste, or may be omitted altogether. If you do not tolerate hot food, substitute paprika for chili powder or dried chilis, and some minced bell pepper for green chilis. That way you get the flavor and the veggie value without the heat.

    While the recipes may look long and overwhelming at first glance, most of them are one pot meals. This means that the long list of ingredients, once chopped, measured, or prepped, simply go into the same pot in a particular order with a particular amount of time between each. The end results are so very worth the prep time, which is, in fact, minimal.

    I withhold a star for oil and salt. I have found that in almost every case, the amount of oil she calls for can be reduced by half to two-thirds. I find that the amount of salt she suggests to overwhelm the entire dish. So, I leave salt out altogether in cooking, adding it to taste just before serving.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted September 30, 2002

    Mouthwatering...

    Madhur Jaffrey is an international authority on Indian food and the host of several tandoori-driven TV shows. She walks you through each step of the process. Just follow her detailed directions and you will end up with mouth-watering dishes. Recipedelights.com recommends this illustrated book with more than 200 recipes, to non-Indians.

    4 out of 5 people found this review helpful.

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  • Posted April 22, 2013

    Mine just arrived, but WHERE ARE THE PICTURES?  How do I know if

    Mine just arrived, but WHERE ARE THE PICTURES?  How do I know if what I'm doing is right?  If you are a visual person, like I am, then don't bother.  This book is strictly text.  

    I'm giving this boom 2-stars but not because of the recipes, because I haven't tried, but I'd rather look for a book with more visual cues.  

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  • Anonymous

    Posted January 5, 2009

    No text was provided for this review.

  • Anonymous

    Posted January 23, 2010

    No text was provided for this review.

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