Madhur Jaffrey, who introduced classic Indian cooking to America in the seventies, now gives us a new approach to this delectable cuisine.
What gives Indian cuisine its tingling excitement and health-giving properties is the knowledgeable use of spices and seasonings. But the use of these spices and seasonings can be daunting to
those approaching it for the first time. At Home with Madhur Jaffrey vanquishes that fear, making Indian cooking accessible to the home cook, demystifying complex techniques, and simplifying
recipes without sacrificing quality.
Among the 190 recipes included here, you’ll discover a crispy okra salad with slivers of shallots and tomatoes, a spinach-and-ginger soup perfumed with cloves, a Bengali-style grilled
masala salmon, and Pakistani stir-fried chicken breast with black pepper and green chilies. And there are wonderful side dishes of dals, raitas, chutneys, and pickles, as well as
unusual vegetables and salads.
At Home with Madhur Jaffrey distills Indian cooking to its essence by using simpler methods and fewer steps—and it shows you how to do the same in your own kitchen.
