Product Description

This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.

Product Details

• Amazon Sales Rank: #780 in Books
• Published on: 2003-10-02
• Original language: English
• Binding: Hardcover
• 288 pages

Review
Queen of Curry Madhur Jaffrey offers the definitive guide to this diverse cookery form. Not just Indian curries but South East Asian, African, West Indian and anglicised versions from the UK and USA. Curry's popularity is so great that it has crossed the globe, manifesting itself in every culture imaginable. Meat-based or vegetarian its range covers every taste and appetite from mild kormas, spicy madras' and the notoriously hot vindaloos. Demonstrating its centuries old origins, Madhur leads the reader through the culinary history of Britain's number one favourite meal. Developing from when the colonials returned home and Indians themselves started to migrate around the world, so their national food followed, served up in homes, restaurants and hotels across the globe. Its appeal today is as strong as ever and its influence on other forms of cooking immense. From the Moguls to the British colonials with recipes such as the Nawab of Dhaka's family korma and even that Victorian doyenne of the kitchen, Mrs Beeton's curry sauce with tomato, Madhur offers a comprehensive range of delicious curries to cook in your own home. This is a culinary celebration of curry from one of the top Indian chefs today, lavishly illustrated, clearly explained and entertainingly written for a fascinating read. - Lucy Watson

About the Author
Madhur Jaffrey was born in Delhi and began her career as an actress. She is well known as a broadcaster, particularly for her highly acclaimed series Indian Cookery, which made her a household name. She is the author of many bestselling cookery books and appears regularly on television.

Customer Reviews

Tasty curries
This book is better than her first book, published in 1973, which up to now was my curry bible. It differs from her "Invitation to Indian Food" in that this book has recipes from SE Asia and Africa as well as from south Asia. The recipes do not require obscure ingredients and are not fussy. The results are delicious, especially the aubergine on a bed of yogurt and the chicken with two types of coriander. The naan recipe produced naan that tasted almost like they had been cooked in a tandoor instead of in an electric oven. Very highly recommended.

Superb - original, refreshing recipes that deliver genuine 'wow' power
I love cook books, and this is one of the best Asian food books I have seen in years. It is beautifully presented and would make an excellent gift for anyone who enjoys cookery and Asian food in particular. It is also well bound (hardback version) and looks like it will stand frequent use. It contains numerous original and refreshing recipes that are a million miles removed from the increasingly dull and predictable menus you find in so many 'Indian' restaurants. Even the most basic dishes are excellent, and frequently deliver real 'wow factor'.

One of the best aspects of the book is that it always seems to have a recipe that deals imaginatively with whatever it is you have too much of in the fridge - just look it up in the (excellent) index - there's usually a recipe you can adapt for it.

I am particularly enjoying working my way through the many recipes that have simple main ingredients that are then transformed into original and exciting dishes. It is often said that superb food doesn't need to be complicated, and there are numerous dishes in this book that bear this out. Two of my favourites are "Mushroom and Coriander Curry", and a simple sweetcorn with fresh herbs and lemon juice dish.

If you're seeking to impress with a real extravaganza, there are plenty of sophisticated recipes to meet any need. But my strong advice is to try the many more straightforward recipes and re-connect with quick, delicious meals from simple ingredients. If anything, they deliver more 'wow' factor by appearing to be simple, and so are great for when you are trying to impress or simply looking for delicious, everyday soul food. This is certainly far more than a book for special occasions - I cook from it at least twice a week and have never yet been disappointed by it.

One small word of warning - many of the recipes include authentic levels of chilli / cayenne that may be a little on the warm side for some. The recipes still work well if you reduce the chilli - as a rule I would say in most cases you can halve the amount of chilli for those who like moderately spicy food, and probably use 1/4 of the chilli for those who prefer mild food. Obviously each recipe varies in heat, and it is very much down to personal preference, but if you are cooking one of these recipes for the first time for someone who may not revel in hot food - just check the quantities of chilli being used and if it sounds generous, tone it down a fair bit.

You will need a moderate variety of spices - almost all of which are the standard sorts you'll find in any decent supermarket (turmeric, coriander, cumin, cayenne, cinnamon etc). It is worth investing the £5 or £10 you'll need to do this as most of the recipes work from the same palette of fairly standard spices. A couple of tips - quite a few recipes need 'nigella seeds', which unfortunately are known by many other names. Tesco sells them as 'black onion seeds', asian stores often call then 'Kalonji' seeds, and there are at least a dozen other names for them. Look out for little black, irregularly shaped seeds and then see if one of their alternative names is as above. Common fresh herbs include coriander and mint, and if you have space to grow your own that would be helpful. Another common herb is curry leaves - if you can't get these, try bay leaves as a different flavour substitute or leave them out - the food will still taste great.

Overall, this is a great book with superb dishes if you are seeking to create a memorable dinner party. But for me, the real treasure of the book is the many simple, everyday dishes that are an absolute delight - don't dismiss them!

A Wonderful Cultural Discovery
I am lucky to find this book almost brand new from a second hand book cart in Karachi for $3 dollars. Well this is the first success with this book. Then a series of successes which i owe to Madhur and this book. The cooking tehniques in this book are nothing new for me being a Pakistani, but history, narrative and description are totally awesome and of course a lot of receipie which i have never yet tried out were a great addition on our dining table.

My household is frequently visited by gests from West , and for them Indian/Pakistani food are amazing, shocking, pleasing and a discovery. With this book one can really make the meal times and guest times a great cutltural experience. I am glad that it is not one of those dumb cook books which dumps the recepie and never gives any history or cultural insignts whereas food is a significant part of any cutlture and traditon.

Many thanks Madhur for this book.

Farah