Madhur Jaffrey (Photo: Christopher Hirsheimer)
Madhur Jaffrey’s career is as complex as the tastes of her homeland. The Indian-born actress, food and travel writer, and television personality’s achievements have earned her an honorary Commander of the Order of the British Empire, acting awards, and millions of fans who devour her cookbooks.
She brought Indian cuisine to America’s attention with the 1973 cookbook, An Invitation to Indian Cooking, and became the authority on Indian home cooking. The tradition continues in her new cookbook, Madhur Jaffrey's Instantly Indian Cookbook. It features easy-to-follow recipes—some entirely new, others reworked from her classic cookbooks—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity and flavorful diversity of Indian cuisine for which Jaffrey’s food has always been known. They range from classics like butter chicken and buttery dal to new entries like kale cooked in a Kashmiri style and Goan-style clams.
In conversation with food writer Monica Bhide, Jaffrey discusses her new recipes that might reshape the way you think about, and cook, Indian food.
Jaffrey’s cookbooks include the classic An Invitation to Indian Cooking, Madhur Jaffrey's World-of-the-East Vegetarian Cooking, and Madhur Jaffrey's Taste of the Far East. Her new book, Madhur Jaffrey’s Instantly Indian Cookbook (Knopf), is available for sale and signing.
