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I was fortunate to choose Madhur Jaffrey as my cooking guru years ago. While living in the UK in the seventies, I came to love "real" Indian food. Moving back to the US in 1978, I could not find any good Indian restaurants in Vermont, so I decided to learn to cook as best I could, searching for spices from sources without the help of the internet. I chose Madhur Jaffrey's Indian Cooking published by Barron's Educational Series, Inc. 1983. How fortunate for me, that I happened on to the most complete, detailed, readable, and thoroughly enjoyable book I could ever want. I have since carried the cookbook with me back and forth from US to UK and it is still my trusty first reference. When my daughter became 30 years old this year, I decided to gift her with Madhur Jaffrey's Quick and Easy Indian Cooking because I knew she would not have the patience I had following the recipes she had grown to expect at home. Twenty years of Rogan Josh, Shahi korma, Dum gosht, Vindaloo, Makkhani murghi, and so on, had spoiled her. But, I was sure it could be done almost as well skipping a few desired, but not essential procedures(steps), thus, I chose my guru's own simplified version. At present, I am living in Scotland, and I still can't find any Indian restaurants that top my own favorite Madhur Jaffrey recipes. I do admit, Glasgow is known for its fabulous Indian restaurants, but here, on the west coast, I will choose to cook at home, when I want real quality Indian food.Read full review
madhur's indian cooking is the cookbook i use most often. this is an extension of her abiity to make an exotic cuisine accessibe to a novice like me. quick and easy is ideal for parties and potlucks, because most people enjoy new flavor combinatios and these recipes can be prepared on site.
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