A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi
An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).
The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.
Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.
From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks.
Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
About the Author
MADHUR JAFFREY is the author of many cookbooks—seven of which have won James Beard Awards—and she was named to the Who's Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE and is also an award-winning actress, winner of the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit. She lives in New York.
“No one in the last fifty years has influenced the West’s understanding of Indian food like Madhur Jaffrey. Today, she is still the ultimate authority. She has patiently shown us how to mix spices, explained the regional differences of this vast cuisine, and also provided shortcuts to preparing a myriad of dishes. She is a towering figure in international gastronomy, serving as mentor and inspiration to the countless writers and cooks who have come after her. I remain in awe of her.” —Padma Lakshmi
“Perhaps the best Indian cookbook available in English.” —The New York Times