Madhur Jaffrey's Curry Nation Hardcover – 11 Oct 2012
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"Madhur Jaffrey is to curry what Delia is to a Sunday roast." (The Telegraph)
"The best curry book this year" (BBC Good Food Magazine)
"Madhur Jaffrey, the true queen of curry" (Tom Parker-Bowles Mail on Sunday)
Our favourite Indian cook explores our nation's favourite dish – over 100 curry recipes selected and adapted by Madhur JaffreySee all Product Description
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Top Customer Reviews
Madhur Jaffrey has been the face of Indian food for thirty years. Her latest book is different in that she mainly presents recipes from home cooks and restaurant chefs from around Britain. This is a great idea.
Suniya Quoreshi's Chili Mutton Chops (Chili champ)are spicy and moreish. Remeber to marinate them the night before and they are perfect to pop straight in the oven after work. Saleem Zahid gives us Lamb with Beetroot (Chukander Gosht)which is gorgeously red and tasty.
Vegetarians are not left out. I am inspired by Bimal Parmar's Kale cooked in an East African style, a completely new idea for me. Potatoes with Fresh Fenugreek (Butteta ne Methi)from the Gujarati Rasoi stall at Broadway Market is delicious.
There are useful chapters on spice mixes, dals, breads and relishes. I like the photos of vibrant Indian textiles marking each new chapter.
My cookery challenge for this week is to make an entire meal from the book. I am thinking of Onion Bhajias and Tamarind Chutney to start followed by Madhur Jaffrey's own recipe for Chicken Tikka Masala with a Black Dal and some home made Chapatis. Whilst I have always looked snobbishly down on Chicken Tikka Masala as something only my daughter would eat, the photo looks so mouthwatering that I am completely won over.
This is a book which is definitely going to provide many happy days in the kitchen.
There are sections on appetisers, snacks and soups, a large section on lamb, pork and beef, a brilliant section on chicken featuring Madhur's own take on the ubiquitous Chicken Tikka Masala (or CTM as she tells us it's often called), fish, veg, dals, rice, bread, chutneys and relishes, drinks, sweets and spice mixes. Ms Jaffrey introduces each dish with an interesting explanation of its provenance as well as an informative `take' on the method. Very helpfully, she always tells us how best to substitute a hard-to-find ingredient which is very useful if you don't have any specialist shops nearby. There are some stand-out potato dishes (roasted masala potatoes and Nepalese potato salad) and a chicken biryani recipe that I can't wait to try. Ms Jaffrey says: "...biryanis are served on special occasions....It does require talent - a special hand, as we say - to put a great one together".Read more ›
Most Recent Customer Reviews
Only made about 8 recipes so far but loved all of them, especially the samosa recipe which I make a couple of times a week now!Published 26 days ago by David A. Bollom
This was bought as a present. However, I did look inside at the recipes and in my experience of Madhur Jaffrey past books this must be good. Read morePublished 3 months ago by Monique