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Vegetarian India: A Journey Through the Best of Indian Home Cooking, by Madhur Jaffrey
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No one knows Indian food like Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.
Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens.
With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
- Sales Rank: #33593 in Books
- Published on: 2015-10-27
- Released on: 2015-10-27
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x 1.28" w x 7.79" l, 4.23 pounds
- Binding: Hardcover
- 448 pages
Review
A James Beard Foundation Book Award and IACP Award nominee
One of The Washington Post’s 10 Best Cookbooks of 2015
A Publishers Weekly Best Lifestyle Book of the Year
A Library Journal Best Cookbook of the Year
One of The Houston Chronicle’s 10 of the Year’s Best Cookbooks
A Staff Book Pick at The Splendid Table
"Madhur Jaffrey has traveled extensively through India to bring you a book of epic proportions. Vegetarian India will open your palate and mind. Within these pages, Madhur offers an approachable way to take on Indian cookery; and by following her voice, you can turn the humble vegetable into an amazing feast.” —April Bloomfield
“Madhur Jaffrey is a culinary treasure and no one knows more about Indian cooking than she does. The recipes in Vegetarian India got me more excited than meat.” —Aasif Mandvi
“Madhur Jaffrey manages to capture both the sheer vastness and variety of India, at the same time producing recipes which are easy and quick to prepare. Pulling off these two very different things—conveying how much history and variety exists in all the various Indian cuisines while making them so accessible to the home cook—is mighty impressive.” —Yotam Ottolenghi
"Jaffrey's book does a great service by showcasing the diversity of vegetable-based cuisine in India and is guaranteed to introduce even the most well-versed non-Indian (or Indian!) cook to new techniques, ingredients, or regional variations." —Food52
“Jaffrey explores vegetarian cooking in India through regional and modern dishes, presenting uncomplicated recipes with flavor and history. Recipes and notes share a precision and detail that can come only from Jaffrey's sheer love and desire to share her life lessons through food.” —Milwaukee Journal Sentinel
“The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post
“An appetizing journey through the best vegetarian cuisine India has to offer, and it is decidedly worth the trip. . . . Jaffrey, a seven-time James Beard Award winner for her stellar cookbooks, explores vegetarian home cooking in this exceptional new [book]. . . . In this enticing collection, she focuses on traditional dishes that make up a typical Indian vegetarian diet. The country’s size and the vastly dissimilar cuisines in its different regions make this a nearly herculean task. Jaffrey’s recipes, learned from locals in all walks of life, emphasize regional ingredients and influences.” —Publishers Weekly (starred)
“Highly recommended. . . . Jaffrey’s fresh compilation features extraordinary variety and achieves approachability without simplification. . . . [She] made multiple trips to India to collect the 200-plus vegetarian recipes presented here. . . . [And] has successfully translated these for Western home cooks. . . . Readers who take the time to prep and measure the many spices called for in each recipe will be richly rewarded at mealtime.” —Library Journal (starred)
“Jaffrey reinvigorates vegetarian cooking by turning to an ancient cuisine that mastered meat-free eating long before it was trendy. More than 200 spiced and seasoned recipes include Punjabi-Style Beets with Ginger and Chickpeas in Fresh Cilantro Sauce, but the real hook is Jaffrey, the legendary and award-winning cookbook author and actress whose voice is both elegant and engaging.” —Yahoo! Food (One of Best Cookbooks for Holiday Gift Giving)
“Any time there's a new Indian cookbook from Madhur Jaffrey is cause for celebration. After all, the woman who has been called ‘the godmother of Indian cooking’ has spent four decades introducing dishes from her homeland to the West. She's won arm-loads of James Beard Awards along the way, and has become a celebrity not just for her cooking, but for her work as a film actress. This new cookbooks showcases how important vegetarian cooking is in India, where more than 300 million people follow the diet, turning plants into hearty stews and curries that are full of flavors thanks to spices like turmeric, coriander and cumin. Jaffrey shares 200 of these dishes, ranging from simple to complex.” —The Oregonian
“Vegetarians make up a huge percentage of the population of India, and . . . have produced some of the most flavorful, delicious cuisines on the planet. Who better than Madhur Jaffrey, Indian cookbook author extraordinaire and the recipient of an astounding seven James Beard Awards, to chronicle their home cooking? In her new cookbook, Vegetarian India, Jaffrey shares her travels throughout India, as well as recipes for the diverse foods she encounters along the way. These recipes—which are inspired by the vegetarian home cooks of India—are simple in execution but incredibly complex in flavor.” —Epicurious, “The 30 Most Exciting New Fall Cookbooks, 2015”
“Let’s get something out of the way right now: This book is stunning. Like, absolutely incredible. Flipping through the recipes is not advised on an empty stomach; you'll want to eat the pages. Don't tell me I didn't warn you.” —Ariel Knutson, The Kitchn, “10 New Cookbooks Everyone Is Going to Be Talking About This Fall”
“With beautiful illustrations and photos from [Jaffrey’s] own travels, this book is an indispensable addition to your collection, whether you’re an avid home cook, vegetarian, or Indian food enthusiast. . . . The award-winning cookbook author traveled the Indian subcontinent to amass 200-plus vegetable, grain, bean, and bread recipes that are easily replicated at home. We’re calling it now: Okra fries are the new kale chips. And trust us when we say that you haven’t really had curry until you’ve tasted Jaffrey’s recipe for Kodava Mushroom Curry with Coconut.” —Tastebook
“Comfort food, Indian style, is spicy and rich in fibre and protein. Madhur Jaffrey’s new cookbook,Vegetarian India, is a gold mine of this type of cooking. Jaffrey, longtime guru for North America of Indian cuisine, has produced a collection of more than 200 recipes, temptingly illustrated.” —National Post (Canada)
“Beautiful and authoritative.” —The Gazette (Montreal)
"Exceptional." —Publishers Weekly
About the Author
MADHUR JAFFREY is the author of many previous cookbooks—seven of which have won James Beard Awards—and 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 from Queen Elizabeth II for her services to drama and promoting the appreciation of Indian food and culture. She is also an award-winning actress, having won the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit. She lives in New York City.
Most helpful customer reviews
69 of 71 people found the following review helpful.
Note: This is the US version / reprint of "Curry Easy Vegetarian"
By Bundt Lust
Earlier this summer, I ordered the excellent "Curry Easy Vegetarian from the UK as I adore Madhur Jaffrey (and vegetarian Indian cookbooks in general, especially the two fantastic Gujarati cookbooks by Prashad Cookbook: Indian Vegetarian Cooking. True to form, this is an excellent, informative guide to vegetarian cooking across India that includes over 200 recipes for vegetables (roasted, stir-fried, curry), dals, grains (pilaf, flattened rice, upmas), breads and pancakes, numerous delicious egg and cheese dishes, chutneys, and drinks, sweets and desserts. From what I can tell, "Vegetarian India" appears to be identical (as referenced in the book's title page) but in US measurements, so if you already own "Curry Easy Vegetarian," you will be getting the exact same recipes. This is a lovely, user-friendly introduction to vegetarian Indian cuisine; highly recommended.
25 of 29 people found the following review helpful.
It looks great. I am an Indian food aficionado and have ...
By kem60
Well, I had preordered this and got it this morning on Kindle. Read through it all morning. It looks great. I am an Indian food aficionado and have a large collection of cookbooks, including the Krishna ones. I see many recipes there that are very new, not in any of my other books. I especially like the poha recipes and interesting new potato ones. I think most vegetarian cooks and Indian food lovers will like this book.
15 of 18 people found the following review helpful.
New types of Indian foods you may not have made before
By Joanna Daneman
This is DIFFERENT Indian cuisine. Some of the regions that Jaffrey covers are remote and unfamiliar to those who know either Northern Indian cuisine or Southern Indian (rasam, sambhar and the delicious little steamed idli cakes.) A lot of the preparations are very fresh and uncomplicated: potatoes and peas with a few spices, for example.
I think the best Indian cuisine is the vegetarian version, which seems to really reach for good flavor combinations and bringing the best out of each vegetable. So there is a lot about preparation here, like char-grilling eggplants and tomatoes for a simple relish or dish that is uncomplicated but deep in flavor.
A few upma recipes are here--poha (flattened, steamed rice, available at Indian groceries) and one with quinoa, not a traditional Indian ingredient but adaptable to the upma which is essentially savory spiced porridge. I'm often reluctant to make these because if I haven't had the original, I'm not sure I'll get it right--but the poha upma in here looks good.
If you are looking for tikka masala, saag paneer and traditional restaurant Indian food, this isn't the book for that. These are recipes you haven't seen before. Some are kind of a waste: I mean melon balls with mint doesn't require a recipe or photo. We know how to do that. But other recipes are new and exciting.
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