Flavors of India by Madhur Jaffrey

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Notes about Recipes in this book

  • Lamb in a fennel-flavoured coconut sauce

    • Tommelise on October 27, 2013

      This curry was absolutely wonderful, it was hot, but you could still taste all the spices. I love lamb curry and am always looking for new ones and this was surprisingly good and quite different from other lamb currys I have tried from Madhur Jaffreys books ( and my other indian cookbooks) I only changed on thing. I omitted the poppy seeds since I am allergic to them.

  • Pork with vinegar and garlic

    • jdub1371 on September 08, 2017

      Made this a while back. This is a much more complex and richly-flavored vindaloo than you will find in most restaurants. If I remember correctly the fried-onion spice paste can be made a day or more ahead, which simplifies matters a great deal. Served it with the Goan-Style pilaf (from the same chapter-- I left a note for that recipe as well) and an apple raita. Memorable dinner!

  • Goan style pilaf

    • jdub1371 on September 08, 2017

      I made this a while back to serve with Pork Vindaloo (from the same book). Doubled the recipe since I was cooking for a party. I thought it was going to turn out like an Indian-flavored Spanish rice considering it was made with the pulp of four fresh tomatoes, but when it was cooked I lifted the lid of the pot and was greeted with an amazingly fragrant, gorgeous, pale petal pink pilaf (apologies for the alliteration). Superb. Went perfectly with the vindaloo.

  • Potatoes with mustard seed

    • Tiganna on January 21, 2018

      Very good. Not too much effort (particularly if one remembers that the potatoes have to be boiled in advance of the recipe!), very tasty, seasoning spot on.

  • Red spinach

    • Tiganna on January 21, 2018

      Nice and not too difficult, but not extremely interesting.

  • 'Rechad" spice paste

    • Ganga108 on January 31, 2021

      (Rechad Masala / Rechiado - a delicious Goan Chilli Paste) P108

  • Amritsari beans

    • Ganga108 on January 31, 2021

      (Amristsari Dal) P243

  • Flat corn breads

    • Ganga108 on January 31, 2021

      (Makki ki Roti) Page 250

    • Ganga108 on January 31, 2021

      Makki ki Roti: Easy to make and extremely delicious Indian (Punjabi) flatbread. They puff up beautifully. Lovely on their own with a small sprinkling of salt and a cuppa tea, or with a curry. Don't forget the ghee. They are divine with an Indian dish of mustard greens. Use a fine cornmeal for the dough, easily available at Indian groceries. Can add ajwain seed (carom seed) and chopped fresh coriander leaves to the dough. Dough keeps well wrapped in clingwrap in the fridge overnight, for roti the next day. Wrapped them around avo and garden greens and garden radish for a wonderful lunch.

  • Mint & white radish chutney

    • Ganga108 on January 31, 2021

      Pudina Mooli Chutney. P251. #118 in Recipes folder

  • Mixed vegetables with coconut

    • Ganga108 on January 31, 2021

      (Avial) P32. A beautiful classic dish.

  • Aubergines (eggplant) in coconut milk

    • Ganga108 on January 31, 2021

      (Thenkapal Varadhiniya) P33. Spicy and beautiful.

  • Cucumber cooked with lentils

    • Ganga108 on January 31, 2021

      (Olan) P34. Excellent.

  • Mango curry

    • Ganga108 on January 31, 2021

      (Manga Kalan) P36

  • Vegetable rice

    • Ganga108 on January 31, 2021

      (Neyychoru - Carrot Ghee Rice) P30

  • Plantain chips

    • Ganga108 on January 31, 2021

      Delicious! (Kaya Varathathu) P43.

  • 'Dry' split peas

    • Ganga108 on January 31, 2021

      (Mugh Ni Dal) P70 As well as with an Indian meal, this is great as a salad base.

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  • ISBN 10 1884656064
  • ISBN 13 9781884656064
  • Published Nov 01 1998
  • Format Paperback
  • Page Count 320
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher West 175 Enterprises
  • Imprint West 175 Enterprises

Publishers Text

Madhur Jaffrey's latest treasure is a guided tour through eight regions of her native India, each home to its own traditional dishes. With 130 authentic recipes and 64 pages of full-color photos, this is an irresistible followup to Madhur Jaffrey's A Taste of the Far East, winner of the James Beard Award for Best Cookbook of the Year.

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