Today sees the publication of a new Madhur Jaffrey book – My Kitchen Table: 100 Essential Curries. The book is part of the My Kitchen Table series, which features some of Madhur’s longstanding friends including Ken Hom and Antonio Carluccio.
To find out more about the series, watch some techniques videos and get lots of Madhur Jaffrey recipes, visit the website.
I have been using the World Vegetarian cookbook for several years now. It is a magical book. I often open it up wondering what I should make for dinner that night, and somehow it opens to a recipe that allows me to use something that I have in my refrigerator. I’m not talking about things that you would always have in there–maybe it’s a half of a head of cabbage, or some cilantro that’s going to go bad. Even if it’s not magic, my book is beaten up and falling apart because I’ve opened it’s pages so many times. I’m so confident that the recipes will be good that I have no fear of trying a new one out when I have guests. My family is particularly delighted with the pumpkin recipes. I’ve told them that with these different tastes we could probably live on pumpkin alone!
Anyhow, thank you Ms. Jaffrey’s for putting this wonderful cookbook together. I will use it forever.
Hi, I just wanted to tell you how much your books have helped me in learning to cook with eastern flavors and ingredients. I started out many years ago as a cook, though now I work in historic preservation of the built environment. Your books are great because I can give them to my old friends who are accomplished chefs now, or my kids, to learn from. They all love the accessible style and easy to understand directions. Thanks!
Pat McCarthy
What a wonderful book Curry Easy is. We have had a number of successful dishes, until the last one that is.
Rajastani Red Meat was disappointing. The addition of 1 Litre of water made it a very sloppy dish (quite unlike the picture which is more like a dry meat curry).
Is this a mistake? Should it have been 250cc?
Hi John. Regards to your query about the amount of liquid in Rajasthani Red Meat, as I always cook in very wide saute pans, perhaps more liquid evaporates. The easiest solution is to wait until the meat is almost tender and then to boil the liquid down with the cover off, stirring now and then, until you have the amount you want.
All the best,
Madhur
I’ve just made Ravi’s Kerala-style ‘Bhuna’ beef for a winter’s weekend meal in Sydney (Aus). It was a hit! Just fantastic! Everyone wanted the recipe so I directed them to your website and book. Not bad for my first curry!!
Thank you very much.