This title contains over 200 delicious recipes, all within reach of the keen cook. Not only are the very best curry recipes from India included but also a selection of the best curry recipes from all over the world. There is yellow lobster curry from Thai

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

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.

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

The best Indian Cook Book, Ever., 01 Jan 2009
Simply the best. Simple, clear instructions and absolutely delicious food. The Rogan Josh recipe is the best I have ever had.

Best Indian Cookery Book, 24 Nov 2008
Like the other reviewers, our copy of this book looks disgusting - all the page corners are bent over, many pages are besplattered with turmeric and other remnants of dishes made, and its grown to about double its original thickness.

It's superb and 95% of the dishes have been wonderful. We repeat them time and again. It uses a certain set of easy-to-get spices and, once you have them all, you can just about make anything in the book. You need a bit of time for preparation but the results are great. Our favourites are too many to mention but special places in our hearts and stomachs are: lamb rogan josh, chicken with tomatoes, royal beef, chickpeas, black-eyed beans, and potatoes with sesame seeds.

One word of warning: Madhur tends to be a bit heavy on the use of salt - would recommend halving the amounts she uses.

Indian home cooking, 01 Feb 2007
My copy of this little book is now almost illegible in places due to heavy use in the kitchen. Over time I have tried most of the dishes, and I keep returning to our many favourites. I have several Indian friends who tell me that the recipes are very authentic versions of their family home-cooked meals. Try these recipes and you'll never want to cook with pre-made sauces, or eat takeaway curries ever again. An absolute masterpiece which I'll probably have to buy another copy of to replace my be-smeared one.

A great masterpiece!, 06 Nov 2005
After eating mom´s delicious indian delicacies for years, it was a bit of a challenge to take on cooking. For about 3 years I struggled with my dishes - overcooked them, or had too much of some spices, or ended up with all dishes tasting the same.
So when I finally decided to learn a little from some books, I was looking for a book with a good mix of authentic dishes.

And what a great book to have bought. If nothing else, this book has taught me how to cook decent chicken and chick peas. Dishes have ingredients found in normal shops, dont take 10 hrs to cook and really do taste well.

This book is definitely a great buy!

very authentic, 23 Jan 2005
I bought this book after being recommended it by a friend and I have to say as a second generation Indian girl, the recipes are very authentic. Some of them are exactly the same as the recipes, that have been passed on through the generations of my mother's family.

The only bad thing I would say, is in the quatities of ingredients given. For example, instead of saying 4 onions she says to use 50g of onion! Other than that, the recipes are thorough and produce some tasty dishes.

This is definately a 'must', if you're Indian, living away from home and want to recreate the dishes that your mother makes!

Madhur Jaffrey--who unorthodoxly still combines a career as one India's leading actresses and film producers with being a best selling cookery writer--broadens her culinary horizons in this comprehensive global tour. Having popularised Indian cooking with her previous efforts, the world is now her stage for this magisterial global take on vegetarian food. Flesh-free eating, drawing on a wide range of influences and culinary traditions, has never been a more mainstream part of the British diet eating and Jaffrey's book stylishly plugs into this. She deals with all the basic ingredients in turn--vegetables, beans, lentils and nuts, grains, dairy foods and flavourings, as well as soups, salads and drinks--together with advice on preparation and storage. The recipes, based on extensive travel and research, are simply laid out and easy to follow as food from Thailand and Tunisia, Italy and India, Mexico and the Middle East, all jostle for position in this clamouring world bazaar of wonderful tastes, entertaining anecdotes and practical tips. --Nick Wroe

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

The best Indian Cook Book, Ever., 01 Jan 2009
Simply the best. Simple, clear instructions and absolutely delicious food. The Rogan Josh recipe is the best I have ever had.

Best Indian Cookery Book, 24 Nov 2008
Like the other reviewers, our copy of this book looks disgusting - all the page corners are bent over, many pages are besplattered with turmeric and other remnants of dishes made, and its grown to about double its original thickness.

It's superb and 95% of the dishes have been wonderful. We repeat them time and again. It uses a certain set of easy-to-get spices and, once you have them all, you can just about make anything in the book. You need a bit of time for preparation but the results are great. Our favourites are too many to mention but special places in our hearts and stomachs are: lamb rogan josh, chicken with tomatoes, royal beef, chickpeas, black-eyed beans, and potatoes with sesame seeds.

One word of warning: Madhur tends to be a bit heavy on the use of salt - would recommend halving the amounts she uses.

Indian home cooking, 01 Feb 2007
My copy of this little book is now almost illegible in places due to heavy use in the kitchen. Over time I have tried most of the dishes, and I keep returning to our many favourites. I have several Indian friends who tell me that the recipes are very authentic versions of their family home-cooked meals. Try these recipes and you'll never want to cook with pre-made sauces, or eat takeaway curries ever again. An absolute masterpiece which I'll probably have to buy another copy of to replace my be-smeared one.

A great masterpiece!, 06 Nov 2005
After eating mom´s delicious indian delicacies for years, it was a bit of a challenge to take on cooking. For about 3 years I struggled with my dishes - overcooked them, or had too much of some spices, or ended up with all dishes tasting the same.
So when I finally decided to learn a little from some books, I was looking for a book with a good mix of authentic dishes.

And what a great book to have bought. If nothing else, this book has taught me how to cook decent chicken and chick peas. Dishes have ingredients found in normal shops, dont take 10 hrs to cook and really do taste well.

This book is definitely a great buy!

very authentic, 23 Jan 2005
I bought this book after being recommended it by a friend and I have to say as a second generation Indian girl, the recipes are very authentic. Some of them are exactly the same as the recipes, that have been passed on through the generations of my mother's family.

The only bad thing I would say, is in the quatities of ingredients given. For example, instead of saying 4 onions she says to use 50g of onion! Other than that, the recipes are thorough and produce some tasty dishes.

This is definately a 'must', if you're Indian, living away from home and want to recreate the dishes that your mother makes!

A fabulous mix of veggie dishes from the world over, 01 Sep 2008
I bought this book years ago, eight to be precise, and it has travelled with me to India and Dubai constantly being used to the point I need to cover it with plastic it is so messed up. I enjoyed cooking the dishes I have tasted all over Asia. My only criticism is that I wanted to be able to index the recipes with the hindi names for dishes from this country but it hardly matters. I have copied recipes to give to friends who have never heard of some of the food and they too have had fun cooking new flavours.I dont need pictures - I love to experiment listening to sounds the names of the veg and spices. Who needs meat with these kinds of recipes to hand.

best veggie book I have, 10 Jan 2008
This book is so comprehensive I actually felt sad reading it that probably most of the new things I will eat are here and I won't find this kind of thing again.
Covers recipes from many different areas, so don't assume this is similar to her previous Indian subcontinent based books.
Recipes are more really veggie by great making use of local specialities and this makes for some great tasting dishes that can be enjoyed by all not just put up with by the veggies.

Around the World, 26 Sep 2007
Jaffrey is a author of outstanding cookbooks, often focusing on Indian cuisine. "World Vegetarian" covers well over 200 vegetable recipes from around the world. World recipes are well represented from Cyprus,Greece, Jamaica,Italy, Trinidad, Japan, France, Morocco,Mexico, United States,Costa Rica, Korea, Cuba, Indonesia, Africa.Using different cultures dishes there are endless ideas for use of foods for a very good diet.

My Veggie Bible, 09 Aug 2007
I became a vegetarian around 4 years ago, mainly I searched through pages of books until I came up with veggie recipes. I then redsicovered an
Indian cookbook and stuck to the veggie pages. I really wanted to go beyond the usual rubbish that was offered, the broccoli quiches and
vegetarian lasagnes (they can be nice, don't get me wrong!). I found this book in the library and two years ago. After lending it for almost two months I bought it via Amazon and have
found it my most used cookery book of all time.

If you want more than the usual veggie offerings, try this, not only for the fantastic and varied recipes, but for the personal stories which
if you are a real foody, you will like. By the way, two of my fav cookery
books have no pictures, don't let that put you off. My versions of the recipes never look like the photos anyway!

This is my bible, 05 Jul 2007
This is definitely one of my best buys. It was recommended by a vegetarian friend and I wasn't disappointed. I have owned it for a few years now and have nowhere near tried everything (I tend to stick to old favourites) but if I'm seeking inspiration, then this where I look. What I also love is Madhur's advice on the storage and preparation of ingredients, and it is interesting to read about their origins. So this is also a useful reference tool. If I could only keep one book out of my entire collection (fiction or non-fiction) - I have a lot, I think this would be the one! Every recipe I have tried has been successful and is extremely tasty; guests I have tried recipes on love them too. Tex Mex chili is my long-standing favourite :o)

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

The best Indian Cook Book, Ever., 01 Jan 2009
Simply the best. Simple, clear instructions and absolutely delicious food. The Rogan Josh recipe is the best I have ever had.

Best Indian Cookery Book, 24 Nov 2008
Like the other reviewers, our copy of this book looks disgusting - all the page corners are bent over, many pages are besplattered with turmeric and other remnants of dishes made, and its grown to about double its original thickness.

It's superb and 95% of the dishes have been wonderful. We repeat them time and again. It uses a certain set of easy-to-get spices and, once you have them all, you can just about make anything in the book. You need a bit of time for preparation but the results are great. Our favourites are too many to mention but special places in our hearts and stomachs are: lamb rogan josh, chicken with tomatoes, royal beef, chickpeas, black-eyed beans, and potatoes with sesame seeds.

One word of warning: Madhur tends to be a bit heavy on the use of salt - would recommend halving the amounts she uses.

Indian home cooking, 01 Feb 2007
My copy of this little book is now almost illegible in places due to heavy use in the kitchen. Over time I have tried most of the dishes, and I keep returning to our many favourites. I have several Indian friends who tell me that the recipes are very authentic versions of their family home-cooked meals. Try these recipes and you'll never want to cook with pre-made sauces, or eat takeaway curries ever again. An absolute masterpiece which I'll probably have to buy another copy of to replace my be-smeared one.

A great masterpiece!, 06 Nov 2005
After eating mom´s delicious indian delicacies for years, it was a bit of a challenge to take on cooking. For about 3 years I struggled with my dishes - overcooked them, or had too much of some spices, or ended up with all dishes tasting the same.
So when I finally decided to learn a little from some books, I was looking for a book with a good mix of authentic dishes.

And what a great book to have bought. If nothing else, this book has taught me how to cook decent chicken and chick peas. Dishes have ingredients found in normal shops, dont take 10 hrs to cook and really do taste well.

This book is definitely a great buy!

very authentic, 23 Jan 2005
I bought this book after being recommended it by a friend and I have to say as a second generation Indian girl, the recipes are very authentic. Some of them are exactly the same as the recipes, that have been passed on through the generations of my mother's family.

The only bad thing I would say, is in the quatities of ingredients given. For example, instead of saying 4 onions she says to use 50g of onion! Other than that, the recipes are thorough and produce some tasty dishes.

This is definately a 'must', if you're Indian, living away from home and want to recreate the dishes that your mother makes!

A fabulous mix of veggie dishes from the world over, 01 Sep 2008
I bought this book years ago, eight to be precise, and it has travelled with me to India and Dubai constantly being used to the point I need to cover it with plastic it is so messed up. I enjoyed cooking the dishes I have tasted all over Asia. My only criticism is that I wanted to be able to index the recipes with the hindi names for dishes from this country but it hardly matters. I have copied recipes to give to friends who have never heard of some of the food and they too have had fun cooking new flavours.I dont need pictures - I love to experiment listening to sounds the names of the veg and spices. Who needs meat with these kinds of recipes to hand.

best veggie book I have, 10 Jan 2008
This book is so comprehensive I actually felt sad reading it that probably most of the new things I will eat are here and I won't find this kind of thing again.
Covers recipes from many different areas, so don't assume this is similar to her previous Indian subcontinent based books.
Recipes are more really veggie by great making use of local specialities and this makes for some great tasting dishes that can be enjoyed by all not just put up with by the veggies.

Around the World, 26 Sep 2007
Jaffrey is a author of outstanding cookbooks, often focusing on Indian cuisine. "World Vegetarian" covers well over 200 vegetable recipes from around the world. World recipes are well represented from Cyprus,Greece, Jamaica,Italy, Trinidad, Japan, France, Morocco,Mexico, United States,Costa Rica, Korea, Cuba, Indonesia, Africa.Using different cultures dishes there are endless ideas for use of foods for a very good diet.

My Veggie Bible, 09 Aug 2007
I became a vegetarian around 4 years ago, mainly I searched through pages of books until I came up with veggie recipes. I then redsicovered an
Indian cookbook and stuck to the veggie pages. I really wanted to go beyond the usual rubbish that was offered, the broccoli quiches and
vegetarian lasagnes (they can be nice, don't get me wrong!). I found this book in the library and two years ago. After lending it for almost two months I bought it via Amazon and have
found it my most used cookery book of all time.

If you want more than the usual veggie offerings, try this, not only for the fantastic and varied recipes, but for the personal stories which
if you are a real foody, you will like. By the way, two of my fav cookery
books have no pictures, don't let that put you off. My versions of the recipes never look like the photos anyway!

This is my bible, 05 Jul 2007
This is definitely one of my best buys. It was recommended by a vegetarian friend and I wasn't disappointed. I have owned it for a few years now and have nowhere near tried everything (I tend to stick to old favourites) but if I'm seeking inspiration, then this where I look. What I also love is Madhur's advice on the storage and preparation of ingredients, and it is interesting to read about their origins. So this is also a useful reference tool. If I could only keep one book out of my entire collection (fiction or non-fiction) - I have a lot, I think this would be the one! Every recipe I have tried has been successful and is extremely tasty; guests I have tried recipes on love them too. Tex Mex chili is my long-standing favourite :o)

Great cook book, 10 Mar 2008
I just love this book. It is full of yummy recipes with lovely colour photographs and the actual recipes are easy to make and each one I have cooked has turned out first class. There is a good selection of recipes which are divided into catergories, which include, poultry, meat, pulses, vegetables, sweets etc.

There are no fussy ingredients which one cannot find, and the cooking method is pretty straightforward. This has to be my favourite curry book by far. I am a very satisfied customer!

A Classic updated, 20 Nov 2004
Most of the recipes are from her BBC edition of 1982. That original changed the way I made indian food forever, it was oustanding! It gave better techniques than the bulk methods used by most indian restaurants, but had only a few colour prints and looks dated now. This is bigger, full colour and best of all the recipes have been updated as have some of the techniques and there are a few new ones like the magnificent Shahjahani Raan. This and Raan Masaledar are dishes where a whole leg of lamb is marinaded then slow roasted. They are both worth the effort and this is a must have book. Believe me I've been making curries since the 60's.

If you want to cook autentic indian meals.....buy this, 02 May 2003
Well this is the first indian cookery book I bought and wow...
I never realised cooking these foods could be so easy!
The best one by far is the tandori chicken which you prepare the night before, then when cooked, you put into a butter sauce (also prepared the night before)......its fantastic. So yep if you want to cook real homemade indian food this really is a good book!! ;0)

Great book on Indian Cuisine, 11 Jul 1999
Along with two of Julie Sahni's books, my husband and I really enjoy trying recipes from Madhur Jaffrey. The directions are simple, and she explains ingredients very well--we were beginners when we started and had no problem figuring out what she meant. Her recipe for lentils with garlic and onion is one of our favorite lentil dishes!

A must have for indian food fans!, 09 Apr 1999
When i bought this book from Amazon.com, I had never cooked Indian food before, but since the reviews all looked good i decided to purchase it. Well, needless to says I was very impressed with the book! All the recepies I tried turned out great and I now use it at least twice a week. My only complaint would be with the weight mesurements (in Ounces) for some of the ingredients, but the end result more than outweights this minor anoyance. I strongly recommend this book to anybody interested in cooking great home made Indian meals.

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

The best Indian Cook Book, Ever., 01 Jan 2009
Simply the best. Simple, clear instructions and absolutely delicious food. The Rogan Josh recipe is the best I have ever had.

Best Indian Cookery Book, 24 Nov 2008
Like the other reviewers, our copy of this book looks disgusting - all the page corners are bent over, many pages are besplattered with turmeric and other remnants of dishes made, and its grown to about double its original thickness.

It's superb and 95% of the dishes have been wonderful. We repeat them time and again. It uses a certain set of easy-to-get spices and, once you have them all, you can just about make anything in the book. You need a bit of time for preparation but the results are great. Our favourites are too many to mention but special places in our hearts and stomachs are: lamb rogan josh, chicken with tomatoes, royal beef, chickpeas, black-eyed beans, and potatoes with sesame seeds.

One word of warning: Madhur tends to be a bit heavy on the use of salt - would recommend halving the amounts she uses.

Indian home cooking, 01 Feb 2007
My copy of this little book is now almost illegible in places due to heavy use in the kitchen. Over time I have tried most of the dishes, and I keep returning to our many favourites. I have several Indian friends who tell me that the recipes are very authentic versions of their family home-cooked meals. Try these recipes and you'll never want to cook with pre-made sauces, or eat takeaway curries ever again. An absolute masterpiece which I'll probably have to buy another copy of to replace my be-smeared one.

A great masterpiece!, 06 Nov 2005
After eating mom´s delicious indian delicacies for years, it was a bit of a challenge to take on cooking. For about 3 years I struggled with my dishes - overcooked them, or had too much of some spices, or ended up with all dishes tasting the same.
So when I finally decided to learn a little from some books, I was looking for a book with a good mix of authentic dishes.

And what a great book to have bought. If nothing else, this book has taught me how to cook decent chicken and chick peas. Dishes have ingredients found in normal shops, dont take 10 hrs to cook and really do taste well.

This book is definitely a great buy!

very authentic, 23 Jan 2005
I bought this book after being recommended it by a friend and I have to say as a second generation Indian girl, the recipes are very authentic. Some of them are exactly the same as the recipes, that have been passed on through the generations of my mother's family.

The only bad thing I would say, is in the quatities of ingredients given. For example, instead of saying 4 onions she says to use 50g of onion! Other than that, the recipes are thorough and produce some tasty dishes.

This is definately a 'must', if you're Indian, living away from home and want to recreate the dishes that your mother makes!

A fabulous mix of veggie dishes from the world over, 01 Sep 2008
I bought this book years ago, eight to be precise, and it has travelled with me to India and Dubai constantly being used to the point I need to cover it with plastic it is so messed up. I enjoyed cooking the dishes I have tasted all over Asia. My only criticism is that I wanted to be able to index the recipes with the hindi names for dishes from this country but it hardly matters. I have copied recipes to give to friends who have never heard of some of the food and they too have had fun cooking new flavours.I dont need pictures - I love to experiment listening to sounds the names of the veg and spices. Who needs meat with these kinds of recipes to hand.

best veggie book I have, 10 Jan 2008
This book is so comprehensive I actually felt sad reading it that probably most of the new things I will eat are here and I won't find this kind of thing again.
Covers recipes from many different areas, so don't assume this is similar to her previous Indian subcontinent based books.
Recipes are more really veggie by great making use of local specialities and this makes for some great tasting dishes that can be enjoyed by all not just put up with by the veggies.

Around the World, 26 Sep 2007
Jaffrey is a author of outstanding cookbooks, often focusing on Indian cuisine. "World Vegetarian" covers well over 200 vegetable recipes from around the world. World recipes are well represented from Cyprus,Greece, Jamaica,Italy, Trinidad, Japan, France, Morocco,Mexico, United States,Costa Rica, Korea, Cuba, Indonesia, Africa.Using different cultures dishes there are endless ideas for use of foods for a very good diet.

My Veggie Bible, 09 Aug 2007
I became a vegetarian around 4 years ago, mainly I searched through pages of books until I came up with veggie recipes. I then redsicovered an
Indian cookbook and stuck to the veggie pages. I really wanted to go beyond the usual rubbish that was offered, the broccoli quiches and
vegetarian lasagnes (they can be nice, don't get me wrong!). I found this book in the library and two years ago. After lending it for almost two months I bought it via Amazon and have
found it my most used cookery book of all time.

If you want more than the usual veggie offerings, try this, not only for the fantastic and varied recipes, but for the personal stories which
if you are a real foody, you will like. By the way, two of my fav cookery
books have no pictures, don't let that put you off. My versions of the recipes never look like the photos anyway!

This is my bible, 05 Jul 2007
This is definitely one of my best buys. It was recommended by a vegetarian friend and I wasn't disappointed. I have owned it for a few years now and have nowhere near tried everything (I tend to stick to old favourites) but if I'm seeking inspiration, then this where I look. What I also love is Madhur's advice on the storage and preparation of ingredients, and it is interesting to read about their origins. So this is also a useful reference tool. If I could only keep one book out of my entire collection (fiction or non-fiction) - I have a lot, I think this would be the one! Every recipe I have tried has been successful and is extremely tasty; guests I have tried recipes on love them too. Tex Mex chili is my long-standing favourite :o)

Great cook book, 10 Mar 2008
I just love this book. It is full of yummy recipes with lovely colour photographs and the actual recipes are easy to make and each one I have cooked has turned out first class. There is a good selection of recipes which are divided into catergories, which include, poultry, meat, pulses, vegetables, sweets etc.

There are no fussy ingredients which one cannot find, and the cooking method is pretty straightforward. This has to be my favourite curry book by far. I am a very satisfied customer!

A Classic updated, 20 Nov 2004
Most of the recipes are from her BBC edition of 1982. That original changed the way I made indian food forever, it was oustanding! It gave better techniques than the bulk methods used by most indian restaurants, but had only a few colour prints and looks dated now. This is bigger, full colour and best of all the recipes have been updated as have some of the techniques and there are a few new ones like the magnificent Shahjahani Raan. This and Raan Masaledar are dishes where a whole leg of lamb is marinaded then slow roasted. They are both worth the effort and this is a must have book. Believe me I've been making curries since the 60's.

If you want to cook autentic indian meals.....buy this, 02 May 2003
Well this is the first indian cookery book I bought and wow...
I never realised cooking these foods could be so easy!
The best one by far is the tandori chicken which you prepare the night before, then when cooked, you put into a butter sauce (also prepared the night before)......its fantastic. So yep if you want to cook real homemade indian food this really is a good book!! ;0)

Great book on Indian Cuisine, 11 Jul 1999
Along with two of Julie Sahni's books, my husband and I really enjoy trying recipes from Madhur Jaffrey. The directions are simple, and she explains ingredients very well--we were beginners when we started and had no problem figuring out what she meant. Her recipe for lentils with garlic and onion is one of our favorite lentil dishes!

A must have for indian food fans!, 09 Apr 1999
When i bought this book from Amazon.com, I had never cooked Indian food before, but since the reviews all looked good i decided to purchase it. Well, needless to says I was very impressed with the book! All the recepies I tried turned out great and I now use it at least twice a week. My only complaint would be with the weight mesurements (in Ounces) for some of the ingredients, but the end result more than outweights this minor anoyance. I strongly recommend this book to anybody interested in cooking great home made Indian meals.

Wonderful!, 28 Jul 2007
I browsed Amazon while back in the UK last summer, and I wanted to find a book on Indian cuisine which would be simple enough for me to prepare in Cairo where I live.
I decided to check out Madhur Jaffrey's titles, who else but the Doyenne of Indian cuisine? I was happy to find this BBC published title, and even more so when I saw the word "Simple" on the cover!
I'm fond of Indian food, and have admired wonderful dishes prepared on the BBC TV series. With the book in my hand I decided to try them for myself. Mango Lassi was a winner, and the Kebab recipe turned out perfectly. I would really like to commend Madhur Jaffrey, as her book is exactly as it says on the cover. Simple.
I am now browsing Amazon for another Madhur Jaffrey publication. All of her books sound fantastic. If you are, as I am, a "Newbie" to cooking Indian at home, you will certainly find this book to be exactly what you are looking for.

A Fab Indian Cookbook for the Beginner, 16 Jan 2006
I have never cooked a meal in my life and I'm 25 years old. I needed an Indian cookbook that would enable me to make nice dishes easily and effectivley. This book has done it! I have made 3 fish dishes and a soup and all have turned out great (my friends and family have applauded my efforts). I recommned this book to all newbies in cooking. If you're a little more experienced then this book may not be for you. Now I'm off to find the next book up and try something a little more intricate!

Does exactly what is says on the cover..., 22 Nov 2005
The only indian recipe book I owned before this was a hand-me-down from my Mum in the 70's written by an indian chef - all very uninspiring and dull, dull, dull. Then Madhur Jaffrey came to the rescue. Being a lover of indian food and an avid collector of cookbooks (much to my husbands annoyance as he has to keep putting new shelves up) I cannot rate this book highly enough. All of the recipes are easy to make and simply delicious. I've splattered more ingredients over it's well worn cover, spine and recipe pages than any other book - the sign of a successful cookbook if there ever was one.

The only downside is that I've run out of new recipes to try (hence only 4 stars - more recipes would have been great). I'm upgrading to one of Madhur's bigger tomes next and I can't wait.

This book is a fantastic introduction to Madhur Jaffrey. It leaves you wanting more and brings satisfaction and life to any dinner table. Highly, highly recommended. This is hot stuff. Buy it - you won't regret it!

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

The best Indian Cook Book, Ever., 01 Jan 2009
Simply the best. Simple, clear instructions and absolutely delicious food. The Rogan Josh recipe is the best I have ever had.

Best Indian Cookery Book, 24 Nov 2008
Like the other reviewers, our copy of this book looks disgusting - all the page corners are bent over, many pages are besplattered with turmeric and other remnants of dishes made, and its grown to about double its original thickness.

It's superb and 95% of the dishes have been wonderful. We repeat them time and again. It uses a certain set of easy-to-get spices and, once you have them all, you can just about make anything in the book. You need a bit of time for preparation but the results are great. Our favourites are too many to mention but special places in our hearts and stomachs are: lamb rogan josh, chicken with tomatoes, royal beef, chickpeas, black-eyed beans, and potatoes with sesame seeds.

One word of warning: Madhur tends to be a bit heavy on the use of salt - would recommend halving the amounts she uses.

Indian home cooking, 01 Feb 2007
My copy of this little book is now almost illegible in places due to heavy use in the kitchen. Over time I have tried most of the dishes, and I keep returning to our many favourites. I have several Indian friends who tell me that the recipes are very authentic versions of their family home-cooked meals. Try these recipes and you'll never want to cook with pre-made sauces, or eat takeaway curries ever again. An absolute masterpiece which I'll probably have to buy another copy of to replace my be-smeared one.

A great masterpiece!, 06 Nov 2005
After eating mom´s delicious indian delicacies for years, it was a bit of a challenge to take on cooking. For about 3 years I struggled with my dishes - overcooked them, or had too much of some spices, or ended up with all dishes tasting the same.
So when I finally decided to learn a little from some books, I was looking for a book with a good mix of authentic dishes.

And what a great book to have bought. If nothing else, this book has taught me how to cook decent chicken and chick peas. Dishes have ingredients found in normal shops, dont take 10 hrs to cook and really do taste well.

This book is definitely a great buy!

very authentic, 23 Jan 2005
I bought this book after being recommended it by a friend and I have to say as a second generation Indian girl, the recipes are very authentic. Some of them are exactly the same as the recipes, that have been passed on through the generations of my mother's family.

The only bad thing I would say, is in the quatities of ingredients given. For example, instead of saying 4 onions she says to use 50g of onion! Other than that, the recipes are thorough and produce some tasty dishes.

This is definately a 'must', if you're Indian, living away from home and want to recreate the dishes that your mother makes!

A fabulous mix of veggie dishes from the world over, 01 Sep 2008
I bought this book years ago, eight to be precise, and it has travelled with me to India and Dubai constantly being used to the point I need to cover it with plastic it is so messed up. I enjoyed cooking the dishes I have tasted all over Asia. My only criticism is that I wanted to be able to index the recipes with the hindi names for dishes from this country but it hardly matters. I have copied recipes to give to friends who have never heard of some of the food and they too have had fun cooking new flavours.I dont need pictures - I love to experiment listening to sounds the names of the veg and spices. Who needs meat with these kinds of recipes to hand.

best veggie book I have, 10 Jan 2008
This book is so comprehensive I actually felt sad reading it that probably most of the new things I will eat are here and I won't find this kind of thing again.
Covers recipes from many different areas, so don't assume this is similar to her previous Indian subcontinent based books.
Recipes are more really veggie by great making use of local specialities and this makes for some great tasting dishes that can be enjoyed by all not just put up with by the veggies.

Around the World, 26 Sep 2007
Jaffrey is a author of outstanding cookbooks, often focusing on Indian cuisine. "World Vegetarian" covers well over 200 vegetable recipes from around the world. World recipes are well represented from Cyprus,Greece, Jamaica,Italy, Trinidad, Japan, France, Morocco,Mexico, United States,Costa Rica, Korea, Cuba, Indonesia, Africa.Using different cultures dishes there are endless ideas for use of foods for a very good diet.

My Veggie Bible, 09 Aug 2007
I became a vegetarian around 4 years ago, mainly I searched through pages of books until I came up with veggie recipes. I then redsicovered an
Indian cookbook and stuck to the veggie pages. I really wanted to go beyond the usual rubbish that was offered, the broccoli quiches and
vegetarian lasagnes (they can be nice, don't get me wrong!). I found this book in the library and two years ago. After lending it for almost two months I bought it via Amazon and have
found it my most used cookery book of all time.

If you want more than the usual veggie offerings, try this, not only for the fantastic and varied recipes, but for the personal stories which
if you are a real foody, you will like. By the way, two of my fav cookery
books have no pictures, don't let that put you off. My versions of the recipes never look like the photos anyway!

This is my bible, 05 Jul 2007
This is definitely one of my best buys. It was recommended by a vegetarian friend and I wasn't disappointed. I have owned it for a few years now and have nowhere near tried everything (I tend to stick to old favourites) but if I'm seeking inspiration, then this where I look. What I also love is Madhur's advice on the storage and preparation of ingredients, and it is interesting to read about their origins. So this is also a useful reference tool. If I could only keep one book out of my entire collection (fiction or non-fiction) - I have a lot, I think this would be the one! Every recipe I have tried has been successful and is extremely tasty; guests I have tried recipes on love them too. Tex Mex chili is my long-standing favourite :o)

Great cook book, 10 Mar 2008
I just love this book. It is full of yummy recipes with lovely colour photographs and the actual recipes are easy to make and each one I have cooked has turned out first class. There is a good selection of recipes which are divided into catergories, which include, poultry, meat, pulses, vegetables, sweets etc.

There are no fussy ingredients which one cannot find, and the cooking method is pretty straightforward. This has to be my favourite curry book by far. I am a very satisfied customer!

A Classic updated, 20 Nov 2004
Most of the recipes are from her BBC edition of 1982. That original changed the way I made indian food forever, it was oustanding! It gave better techniques than the bulk methods used by most indian restaurants, but had only a few colour prints and looks dated now. This is bigger, full colour and best of all the recipes have been updated as have some of the techniques and there are a few new ones like the magnificent Shahjahani Raan. This and Raan Masaledar are dishes where a whole leg of lamb is marinaded then slow roasted. They are both worth the effort and this is a must have book. Believe me I've been making curries since the 60's.

If you want to cook autentic indian meals.....buy this, 02 May 2003
Well this is the first indian cookery book I bought and wow...
I never realised cooking these foods could be so easy!
The best one by far is the tandori chicken which you prepare the night before, then when cooked, you put into a butter sauce (also prepared the night before)......its fantastic. So yep if you want to cook real homemade indian food this really is a good book!! ;0)

Great book on Indian Cuisine, 11 Jul 1999
Along with two of Julie Sahni's books, my husband and I really enjoy trying recipes from Madhur Jaffrey. The directions are simple, and she explains ingredients very well--we were beginners when we started and had no problem figuring out what she meant. Her recipe for lentils with garlic and onion is one of our favorite lentil dishes!

A must have for indian food fans!, 09 Apr 1999
When i bought this book from Amazon.com, I had never cooked Indian food before, but since the reviews all looked good i decided to purchase it. Well, needless to says I was very impressed with the book! All the recepies I tried turned out great and I now use it at least twice a week. My only complaint would be with the weight mesurements (in Ounces) for some of the ingredients, but the end result more than outweights this minor anoyance. I strongly recommend this book to anybody interested in cooking great home made Indian meals.

Wonderful!, 28 Jul 2007
I browsed Amazon while back in the UK last summer, and I wanted to find a book on Indian cuisine which would be simple enough for me to prepare in Cairo where I live.
I decided to check out Madhur Jaffrey's titles, who else but the Doyenne of Indian cuisine? I was happy to find this BBC published title, and even more so when I saw the word "Simple" on the cover!
I'm fond of Indian food, and have admired wonderful dishes prepared on the BBC TV series. With the book in my hand I decided to try them for myself. Mango Lassi was a winner, and the Kebab recipe turned out perfectly. I would really like to commend Madhur Jaffrey, as her book is exactly as it says on the cover. Simple.
I am now browsing Amazon for another Madhur Jaffrey publication. All of her books sound fantastic. If you are, as I am, a "Newbie" to cooking Indian at home, you will certainly find this book to be exactly what you are looking for.

A Fab Indian Cookbook for the Beginner, 16 Jan 2006
I have never cooked a meal in my life and I'm 25 years old. I needed an Indian cookbook that would enable me to make nice dishes easily and effectivley. This book has done it! I have made 3 fish dishes and a soup and all have turned out great (my friends and family have applauded my efforts). I recommned this book to all newbies in cooking. If you're a little more experienced then this book may not be for you. Now I'm off to find the next book up and try something a little more intricate!

Does exactly what is says on the cover..., 22 Nov 2005
The only indian recipe book I owned before this was a hand-me-down from my Mum in the 70's written by an indian chef - all very uninspiring and dull, dull, dull. Then Madhur Jaffrey came to the rescue. Being a lover of indian food and an avid collector of cookbooks (much to my husbands annoyance as he has to keep putting new shelves up) I cannot rate this book highly enough. All of the recipes are easy to make and simply delicious. I've splattered more ingredients over it's well worn cover, spine and recipe pages than any other book - the sign of a successful cookbook if there ever was one.

The only downside is that I've run out of new recipes to try (hence only 4 stars - more recipes would have been great). I'm upgrading to one of Madhur's bigger tomes next and I can't wait.

This book is a fantastic introduction to Madhur Jaffrey. It leaves you wanting more and brings satisfaction and life to any dinner table. Highly, highly recommended. This is hot stuff. Buy it - you won't regret it!

buy this book and help change the world!, 05 Jul 2006
I have been vegetarian for 25 years, this is the best cookery book I have seen in that time. There's lots for vegans too. From Greece to Japan, all very clear recipes with amusing and interesting comments from Madhur....I really can't recommend it enough, if you're new to vegetarian/ vegan cookery this is the best book to buy!!!

Something for everyone, 01 Apr 2006
Madhur Jaffrey's recipes always work and she makes them seem so do-able and straightforward. Thanks to Madhur it's possible to cook authentic delicious food at home and this vegetarian book is a must for any collection regardless of whether you are vegetarian or not.

Good all round vegeatarian cookbook, 27 Mar 2000
This is a good all round vegetarian cookery book for those that want something other than a cheese based meal. It manages to transform even the most basic vegetables and although you need to invest in a range of spices in order to get the most from the book, it will be money well spent. I would particularly recommend the cabbage and tomato receipe

The most used cookery book in our house., 25 Nov 1998
I love this book,and it,like, Paddington Bear,has the stains of all our favourite dishes.Far more detail on obscure vegan and vegetarian foods than in any other book I've seen.How to make your own tofu,Masala dosa's,lime pickle,its a massive book and if you are a veggy and havent read it then prepare for a delightful world to open for you....

This Bible has converted me!, 13 Dec 2008
I've owned a copy of this book for about 5 years and recently bought a copy as a gift for a friend. I've tried about half of the recipes in it and have found every one to be pratical, easy-to-follow and with helpful suggestions for alternate ingredients. All the recipes I have cooked have turned out beautifully and a number have now entered my standard repertoire as they are so easy to remember. The chapters are mainly broken down by main ingredient i.e. meat, poultry, veg etc. but the book also contains recipes for breads and desserts and even how to make your own spice mixes, pastes and chutneys. As the book is about curry in all it's forms you essentially get a number of cookbooks rolled into one as there are recipes from across the globe including malaysia, thailand, the far east, caribbean and even Victorian England (although I've not been brave enough to try this one yet!). You might be disappointed if you expext to open the book and find the names of dishes from your local anglicised Indian Restaurant, however there is a cracking recipe for Chicken Tikka Massalla that we must have cooked dozens of times as it's so good! If you're interested in curry, looking to broaden your horizons or are a complete beginner even then I would heartily recommend this book. Read the bible and be converted!

good book, 15 Sep 2008
I picked this up from a friend and went out to buy the essential ingredients for the basic curries - cumin, fennel, mustard seeds, tamarind, cardomom, cinammon etc...and low and behold i have been able to create some lovely authentic curries - just like you get the curry house!!!

what amazed me most was how simple it was and also how cheap it is to eat indian food - once you have a collection of the basic ingredients all you need is bit of meat, veg, stock or coconut milk - obviously there are some recepies that require a few more things buying from the shop but often you can omit the odd ingredient and still get a great tasting dish.

There is a great recipie for a pakistani basic curry sauce which is so chepa and easy to make - i just make a load of it at once, keep the rest for later - which becomes even more flavour full its great without adding any meat or veg to it, you can just dip bits of bread it as a snack.

I have also enjoyed trying the chinese style curries you get from the take away - using evaporated milk instead of stock or coconut milk, this came out just like the take aways do it too! Yummy!

It also has little briefings into the dishes and its history - for example a Vindaloo is originally not hot at all - but is actually a dish or portugese origin created in Goa, from wine and garlic.

only downsides are there a few intimidating recipies that have hard to get ingredients and there are not many pictures in to give you a guide - but it is a great guide to the curries of the world and allthe extras that go with it - the kebabs are well worth trying too.

deffo receommend this book for anyone wanting to try to and cook some good traditional and adventurous curries.

Madhur Jaffrey Ultimate Curry Bible, 06 Feb 2008
My brother got me this for xmas after raving about it for ages and yesterday I cooked the Green Coriander Chicken and a red lentil dish with cayenne and garlic - came out delicious!Im thinking of cooking the Durban Roast Curried Chicken with garlic potatoes and salad tonight.

Have only given it 4 stars because I have only cooked once with it but it's a lovely book and the histories of the recipes are fascinating. I find easy to use and Im becoming a bit obsessed with spices and curries!

Just what it says on the tin!, 25 Oct 2007
This is the BEST curry book I have ever used. The recipes work, and you would be pleased to be served up any one of the dishes I have tried in a restaurant. One little note - there is a delicious lamb & orange curry, but whereas Madhur Jaffrey suggests minced lamb, we much preferred it with diced. Bon appetit.

Foolproof., 26 Jul 2007
To those who experienced failure with the recipes here - with all due respect, they're foolproof, as long as you have the requesite ingredients.

They're even fairly flexible. Highly recommended, and you get an interesting history lesson to boot.

The best Indian Cook Book, Ever., 01 Jan 2009
Simply the best. Simple, clear instructions and absolutely delicious food. The Rogan Josh recipe is the best I have ever had.

Best Indian Cookery Book, 24 Nov 2008
Like the other reviewers, our copy of this book looks disgusting - all the page corners are bent over, many pages are besplattered with turmeric and other remnants of dishes made, and its grown to about double its original thickness.

It's superb and 95% of the dishes have been wonderful. We repeat them time and again. It uses a certain set of easy-to-get spices and, once you have them all, you can just about make anything in the book. You need a bit of time for preparation but the results are great. Our favourites are too many to mention but special places in our hearts and stomachs are: lamb rogan josh, chicken with tomatoes, royal beef, chickpeas, black-eyed beans, and potatoes with sesame seeds.

One word of warning: Madhur tends to be a bit heavy on the use of salt - would recommend halving the amounts she uses.

Indian home cooking, 01 Feb 2007
My copy of this little book is now almost illegible in places due to heavy use in the kitchen. Over time I have tried most of the dishes, and I keep returning to our many favourites. I have several Indian friends who tell me that the recipes are very authentic versions of their family home-cooked meals. Try these recipes and you'll never want to cook with pre-made sauces, or eat takeaway curries ever again. An absolute masterpiece which I'll probably have to buy another copy of to replace my be-smeared one.

A great masterpiece!, 06 Nov 2005
After eating mom´s delicious indian delicacies for years, it was a bit of a challenge to take on cooking. For about 3 years I struggled with my dishes - overcooked them, or had too much of some spices, or ended up with all dishes tasting the same.
So when I finally decided to learn a little from some books, I was looking for a book with a good mix of authentic dishes.

And what a great book to have bought. If nothing else, this book has taught me how to cook decent chicken and chick peas. Dishes have ingredients found in normal shops, dont take 10 hrs to cook and really do taste well.

This book is definitely a great buy!

very authentic, 23 Jan 2005
I bought this book after being recommended it by a friend and I have to say as a second generation Indian girl, the recipes are very authentic. Some of them are exactly the same as the recipes, that have been passed on through the generations of my mother's family.

The only bad thing I would say, is in the quatities of ingredients given. For example, instead of saying 4 onions she says to use 50g of onion! Other than that, the recipes are thorough and produce some tasty dishes.

This is definately a 'must', if you're Indian, living away from home and want to recreate the dishes that your mother makes!

A fabulous mix of veggie dishes from the world over, 01 Sep 2008
I bought this book years ago, eight to be precise, and it has travelled with me to India and Dubai constantly being used to the point I need to cover it with plastic it is so messed up. I enjoyed cooking the dishes I have tasted all over Asia. My only criticism is that I wanted to be able to index the recipes with the hindi names for dishes from this country but it hardly matters. I have copied recipes to give to friends who have never heard of some of the food and they too have had fun cooking new flavours.I dont need pictures - I love to experiment listening to sounds the names of the veg and spices. Who needs meat with these kinds of recipes to hand.

best veggie book I have, 10 Jan 2008
This book is so comprehensive I actually felt sad reading it that probably most of the new things I will eat are here and I won't find this kind of thing again.
Covers recipes from many different areas, so don't assume this is similar to her previous Indian subcontinent based books.
Recipes are more really veggie by great making use of local specialities and this makes for some great tasting dishes that can be enjoyed by all not just put up with by the veggies.

Around the World, 26 Sep 2007
Jaffrey is a author of outstanding cookbooks, often focusing on Indian cuisine. "World Vegetarian" covers well over 200 vegetable recipes from around the world. World recipes are well represented from Cyprus,Greece, Jamaica,Italy, Trinidad, Japan, France, Morocco,Mexico, United States,Costa Rica, Korea, Cuba, Indonesia, Africa.Using different cultures dishes there are endless ideas for use of foods for a very good diet.

My Veggie Bible, 09 Aug 2007
I became a vegetarian around 4 years ago, mainly I searched through pages of books until I came up with veggie recipes. I then redsicovered an
Indian cookbook and stuck to the veggie pages. I really wanted to go beyond the usual rubbish that was offered, the broccoli quiches and
vegetarian lasagnes (they can be nice, don't get me wrong!). I found this book in the library and two years ago. After lending it for almost two months I bought it via Amazon and have
found it my most used cookery book of all time.

If you want more than the usual veggie offerings, try this, not only for the fantastic and varied recipes, but for the personal stories which
if you are a real foody, you will like. By the way, two of my fav cookery
books have no pictures, don't let that put you off. My versions of the recipes never look like the photos anyway!

This is my bible, 05 Jul 2007
This is definitely one of my best buys. It was recommended by a vegetarian friend and I wasn't disappointed. I have owned it for a few years now and have nowhere near tried everything (I tend to stick to old favourites) but if I'm seeking inspiration, then this where I look. What I also love is Madhur's advice on the storage and preparation of ingredients, and it is interesting to read about their origins. So this is also a useful reference tool. If I could only keep one book out of my entire collection (fiction or non-fiction) - I have a lot, I think this would be the one! Every recipe I have tried has been successful and is extremely tasty; guests I have tried recipes on love them too. Tex Mex chili is my long-standing favourite :o)

Great cook book, 10 Mar 2008
I just love this book. It is full of yummy recipes with lovely colour photographs and the actual recipes are easy to make and each one I have cooked has turned out first class. There is a good selection of recipes which are divided into catergories, which include, poultry, meat, pulses, vegetables, sweets etc.

There are no fussy ingredients which one cannot find, and the cooking method is pretty straightforward. This has to be my favourite curry book by far. I am a very satisfied customer!

A Classic updated, 20 Nov 2004
Most of the recipes are from her BBC edition of 1982. That original changed the way I made indian food forever, it was oustanding! It gave better techniques than the bulk methods used by most indian restaurants, but had only a few colour prints and looks dated now. This is bigger, full colour and best of all the recipes have been updated as have some of the techniques and there are a few new ones like the magnificent Shahjahani Raan. This and Raan Masaledar are dishes where a whole leg of lamb is marinaded then slow roasted. They are both worth the effort and this is a must have book. Believe me I've been making curries since the 60's.

If you want to cook autentic indian meals.....buy this, 02 May 2003
Well this is the first indian cookery book I bought and wow...
I never realised cooking these foods could be so easy!
The best one by far is the tandori chicken which you prepare the night before, then when cooked, you put into a butter sauce (also prepared the night before)......its fantastic. So yep if you want to cook real homemade indian food this really is a good book!! ;0)

Great book on Indian Cuisine, 11 Jul 1999
Along with two of Julie Sahni's books, my husband and I really enjoy trying recipes from Madhur Jaffrey. The directions are simple, and she explains ingredients very well--we were beginners when we started and had no problem figuring out what she meant. Her recipe for lentils with garlic and onion is one of our favorite lentil dishes!

A must have for indian food fans!, 09 Apr 1999
When i bought this book from Amazon.com, I had never cooked Indian food before, but since the reviews all looked good i decided to purchase it. Well, needless to says I was very impressed with the book! All the recepies I tried turned out great and I now use it at least twice a week. My only complaint would be with the weight mesurements (in Ounces) for some of the ingredients, but the end result more than outweights this minor anoyance. I strongly recommend this book to anybody interested in cooking great home made Indian meals.

Wonderful!, 28 Jul 2007
I browsed Amazon while back in the UK last summer, and I wanted to find a book on Indian cuisine which would be simple enough for me to prepare in Cairo where I live.
I decided to check out Madhur Jaffrey's titles, who else but the Doyenne of Indian cuisine? I was happy to find this BBC published title, and even more so when I saw the word "Simple" on the cover!
I'm fond of Indian food, and have admired wonderful dishes prepared on the BBC TV series. With the book in my hand I decided to try them for myself. Mango Lassi was a winner, and the Kebab recipe turned out perfectly. I would really like to commend Madhur Jaffrey, as her book is exactly as it says on the cover. Simple.
I am now browsing Amazon for another Madhur Jaffrey publication. All of her books sound fantastic. If you are, as I am, a "Newbie" to cooking Indian at home, you will certainly find this book to be exactly what you are looking for.

A Fab Indian Cookbook for the Beginner, 16 Jan 2006
I have never cooked a meal in my life and I'm 25 years old. I needed an Indian cookbook that would enable me to make nice dishes easily and effectivley. This book has done it! I have made 3 fish dishes and a soup and all have turned out great (my friends and family have applauded my efforts). I recommned this book to all newbies in cooking. If you're a little more experienced then this book may not be for you. Now I'm off to find the next book up and try something a little more intricate!

Does exactly what is says on the cover..., 22 Nov 2005
The only indian recipe book I owned before this was a hand-me-down from my Mum in the 70's written by an indian chef - all very uninspiring and dull, dull, dull. Then Madhur Jaffrey came to the rescue. Being a lover of indian food and an avid collector of cookbooks (much to my husbands annoyance as he has to keep putting new shelves up) I cannot rate this book highly enough. All of the recipes are easy to make and simply delicious. I've splattered more ingredients over it's well worn cover, spine and recipe pages than any other book - the sign of a successful cookbook if there ever was one.

The only downside is that I've run out of new recipes to try (hence only 4 stars - more recipes would have been great). I'm upgrading to one of Madhur's bigger tomes next and I can't wait.

This book is a fantastic introduction to Madhur Jaffrey. It leaves you wanting more and brings satisfaction and life to any dinner table. Highly, highly recommended. This is hot stuff. Buy it - you won't regret it!

buy this book and help change the world!, 05 Jul 2006
I have been vegetarian for 25 years, this is the best cookery book I have seen in that time. There's lots for vegans too. From Greece to Japan, all very clear recipes with amusing and interesting comments from Madhur....I really can't recommend it enough, if you're new to vegetarian/ vegan cookery this is the best book to buy!!!

Something for everyone, 01 Apr 2006
Madhur Jaffrey's recipes always work and she makes them seem so do-able and straightforward. Thanks to Madhur it's possible to cook authentic delicious food at home and this vegetarian book is a must for any collection regardless of whether you are vegetarian or not.

Good all round vegeatarian cookbook, 27 Mar 2000
This is a good all round vegetarian cookery book for those that want something other than a cheese based meal. It manages to transform even the most basic vegetables and although you need to invest in a range of spices in order to get the most from the book, it will be money well spent. I would particularly recommend the cabbage and tomato receipe

The most used cookery book in our house., 25 Nov 1998
I love this book,and it,like, Paddington Bear,has the stains of all our favourite dishes.Far more detail on obscure vegan and vegetarian foods than in any other book I've seen.How to make your own tofu,Masala dosa's,lime pickle,its a massive book and if you are a veggy and havent read it then prepare for a delightful world to open for you....

Quicker To Eat Than Cook, 10 Nov 2006
I do like this book although it's not as simple as the title suggests. It's a very useful book to have in your kitchen when making curries as I use it for reference and ideas more than for whole recipes. Saying that, each recipe that i have tried from this book has been very nice and I will continue to use this book. Recommendation to buy... Yes, buy it, but dont use it as your bible. she has better books out and there is more to indian cookery than you can get from one book.

Madhur Jaffery does it again, wonderful, 10 Jan 2002
Madhur Jaffery just keeps getting better and better. Apart from her book 'Indian Cookery' (a BBC publication)which in my opinion is the best Indian Cookbook ever, this book runs a very close 2nd. Its so easy to use for the novice and at roughly 30 mins a recipe what more could one ask for. Another triumph from the Mistress of Indian Cooking.

Quick, simple, hot and tasty!, 09 Jan 2002
...While Jaffrey's recipes can't beat the 5 minute wonders of a microwave genius for speed, they eclipses them for taste. While I can't confirm the 30min cooking time claims for all the recipes, for those that have been attempted, this timescale is pretty bang on. This certainly puts the dishes in the category of quick to prepare. The range of 75 recipes spans from starters to deserts with diversions through relishes, pickles and breads meaning even the most extravagant Indian banquet could be prepared within the hour.
The choice in a modern supermarket means that the required spices are no longer hard to come by and I am yet to struggle to find any ingredients, chapati flour is about the most difficult to get hold of.
From Spicy Grilled Chicken to Hard Boiled Eggs `Masala` this book will cater for all tastes whether you like spicy food or not.
For once a 'Quick And Easy' cook book which does exactly as it says on the tin.