Madhur Jaffrey's Curry Nation

I got this cookbook for my husband, who likes Madhur Jaffrey, for Christmas. He says this cookbook is a little fussy. That may not be a bad thing.

DEFINITELY THE BEST INDIAN COOKING BOOK YOU CAN BUY - AUTHENTIC IN EVERY PAGE!!!! 5 STARS ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

Great recipes for home cooking. Easy to follow guidelines. I tried a couple now and must say my family members are happy I bought the book.

I love the recipes. Pity she did not use the recipes from some of the restaurants in the show

I love all Madhur Jeffrey cookbooks but this one I expected to be only curries. It isn't exclusively curries (my passion) but there are good recipes in there.

Ask any English person who Madhur Jaffrey is and there is a good chance they will reply "that curry woman off the telly" for it is, indeed, Madhur Jaffrey who helped popularise the art of Indian curry making to generations of English people though books and the television for over 30 years!Now Jaffrey has written a new book to accompany a new television series that takes a look at the humble curry, why Britons have fell in love with it, and its whole diverse range. Of course the doing part is the most important bit and here there is 100 recipes to keep you busy in the kitchen cooking up a spicy treat or two.After a basic, informative introduction it is straight on to the recipes. An explanation of the various spice mixes, seasonings and techniques is left to the end of the book for some reason. The recipes themselves are split into appetisers, snacks and soups; lamb, pork & beef; eggs & chicken; fish & seafood; vegetables; dale; rice, breads & pancakes; salads, pickles, chutneys & relishes and finally drinks & sweets. There is something for all (Indian-orientated) tastebuds and a fairly good selection, bearing in mind the book's size. A great deal of wonderful photographs - but sadly not for every dish - draw you in and perhaps will get you trying things that you hadn't considered before. The very first recipe, spicy chickpeas, potatoes and beans in a tamarind sauce (chana aloo chaat) is a great example of this picture power. Each recipe features a brief overview and explanation about the dish, the required ingredients are clearly listed and the instructions are brief, curt but sufficient. As the recipes are taken from various homes and restaurants around the country, a credit is also given. A little more information about the source would have been nice as background information. Even a paragraph or two.Our usual complaint about the lack of an estimated preparation and cooking time is sadly valid here. There is not a lot more to add. This is a great general introduction book to the art of curry cookery. It is not a specialist book per se and, of course, can only give a superficial overview to the general art of Indian cookery, as experienced by English tastebuds. Purists may no doubt find some fault but they are not the target audience.If you like Indian food or are willing to try it and want a great easy-to-follow, balanced book this may be for you. It can, and will, lead on to greater things and maybe a little curry addiction along the way.

Brought for a friend for her birthday. Have another of her books, highly recommended.

None of Madhur Jaffrey's cookbooks show me the index or any of the recipes in it?In the past, I have loved her cookbooks.I have nothing to base upon why I should purchase any of her books now. Actually I suspect someone purchased her name and is just putting out junk cookbooks.

The recipes are probably fine, but the formatting of the ingredients list list is totally broken (see screenshot). Reading the list is so difficult I probably won't bother reading many recipes.These are very simple formatting issues that would immediately be noticed if anyone had bothered to even open the kindle edition, let alone proof-read it.If you're going to get this book, get the physical edition.

This is my first curry book. I usually head to VahChef's channel on Youtube & other curry blogs, but often online recipes contain errors in their ingredients list. After a few years of online blogs, videos and eBooks, I started developing a phobia so am back to good old hard-copy cooking books.This book has lots of pictures and easy-to-follow recipes. I already have 3/4 of all ingredients she mentions so there is a real 1-to-1 appeal to just get on with cooking (unlike baking, where I had to make sure I had all the baking tins). The ingredients mentioned look genuine and differ from one recipe to the next. I don't feel that shortcuts or flavour dumbing-down was applied. Much like Mexican food, Indian food is as punchy and I want to taste that authenticity (not what is served in most of these so-called "Indian" restaurants in London. Even their biryani is fake and I tried 3 restaurants in Brick Lane).My 4-star review is based on trying 3 recipes: (1) Chicken Tikka Masala (p.76), (2) Bengali-style fish curry (p.--) and (3) Tomato chutney (p.188). I even adapted the Tikka Masala for a veggy version using paneer. My vegetarian parents loved it! All dishes came out great. There wasn't too much of one taste or another. All flavours were well-pitched and very moreish (I guess this part comes from her habit of suggesting use of stock-cubes - i usually hate stock-cubes, it's like adding cheese on everything). But her curry gravies are very moreish. You just want one last paratha to mop up any leftover sauce on the plate!Like a good student, I follow all amounts to the letter but the only thing I am doing consciously right now, is that I am using MILD red chilli powder. When I know more about what I am doing, I will switch to HOT red chilli powder. I think this should be acceptable until such time as I master the book. Right now, it takes me ages to do one curry perfectly. But on second attempt, it takes me half the original time. So this is excellent progress in my view.Note: This book is no substitute for basic cooking skills. You still need to know how to fry fish and cook meat so they are safe, juicy and not overcooked. If you bring in that kind of skills, then our recipes will turn up fine. I'd suggest building confidence in basic meat cooking and then attempt a recipe in the book. E.g. I know nothing about stewing or pressure-cooking mutton or goat, so i need to start there.

I have now made 5 curries from this book. All have been outstanding and far superior to a takeaway. I only dial down on the chilli and and use good quality meat and fish.Many recipes come from top class Indian restaurants.Only 1 negative. The proofing of the recipes isn't great so pay attention.Enjoy

Nice looking recipes and some good tips for Indian cooking. It's let down in places by missing ingredients (e.g. page 44 - lamb browned in its own sauce - where are the tomatoes that I'm told to add mid way through?), and ill conceived advice. The chicken and spinach recipe for example begins with advice to make a sauce and then 'brown' the chicken pieces in the sauce. You can poach raw chicken in sauce but it won't brown.

But this book! This book basically taught me how to cook and ignited my passion for cooking at all. Recipes are truly authentic and delicious. Most of the recipes in my copy are proudly covered with splashes of tumeric and coriander from being so well used.This and Madhur Jaffrey’s quick and easy cookbook are my most frequently used cookbooks on my shelf. Enjoy!!