A revised and updated edition of Madhur Jaffrey's classic Indian cookery book. As well as recipes, she includes comprehensive background information on spices and seasonings, equipment, authentic preparation techniques and suggested menus.

Contains 40 well known recipes with simple step by step instructions, proving just how easy it is to serve up delicious Indian meals you've created yourself.

Contains over 200 recipes, including curry recipes from India, yellow lobster curry from Thailand, lamb shanks braised in yoghurt from Pakistan, red beef curry from Sri Lanka, Natal red bean curry from South Africa, lamb curry with okra from Indonesia, and more. This work also has recipes for soups, noodles, breads, chutneys, beans and vegetables.

With over 600 recipes from many sources, this book also offers personal anecdotes and tips relating to vegetarian cuisine. It provides information on ingredients and techniques. Each chapter focuses on a key ingredient from Vegetables and Grains to Beans and Dairy produce. It is intended for cooks and food-lovers.

Includes over seventy recipes for Indian food.

A collection of mythological tales drawn from Hindu epics. It is illustrated throughout in black line and tone.

Presents Madhur Jaffrey's memoir of her childhood in India. With recipes drawn from memories of dinners, lunches, breakfasts, weddings, and picnics, moving effortlessly from the lamb meatballs of Moghul emperors to the tamarind chutneys of the streets, this book is of interest to keen armchair cooks, as well fans of Madhur the world over.

On a gastronomic tour of Thailand, Vietnam, Korea, Japan, Malaysia, Hong Kong, the Philippines and Indonesia, Madhur Jaffrey delves deeply into local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. The book includes 180 recipes.

Based on a broad range of regional Indian cuisines, the recipes in this volume have been selected to provide ideas for all kinds of occasions. From meat and fish curries to vegetarian meals and recipes for chutneys and pickles. Also included are notes on ingredients and equipment.

For this book, the author, known for her work on Indian cuisine, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines, to create a display of flavours, textures and colours. It includes suggestions for menus.

Madhur Jaffrey, the world's foremost authority on Indian cooking, shows both expert and novice cooks how to create an enticing Indian meal in just a few quick steps-and all in under 30 minutes. In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete

Presents a memoir of Madhur Jaffrey's childhood in India. Whether climbing the mango trees in her grandparents' orchard, or enjoying picnics in the foothills of the Himalayas, food forms a major leitmotiv of this memoir. This audiobook includes recipes drawn from memories of dinners, lunches, breakfasts, weddings and picnics, and more.

Describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of the author's native Delhi. This title provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus.

An updated edition with new step-by-step photographs throughout. This guide to the cuisines and key recipes of Asia starts with an introductory section on ingredients, equipment and essential techniques, from de-seeding chillies to stir-frying.

Over 75 recipes for great Indian dishes, most of which can be prepared and cooked in 30 minutes or less. Recipes include soups and starters such as gingery cauliflower soup, main courses like lamb with cardamom, as well as breads and rice, vegetables and desserts.