Madhur Jaffrey's Flavours of India - Madhur Jaffrey

I agree with csaldanha that the recipes are very authentic especially the Kerala and the Tamil Nadu recipes, especially the stew, moog dal payasam , the veggies and the chettinad picks. I wouldnt totally agree with the fact that her recipes are not truly her own. This is because she had gone to the locals for the authentic recipes, but modified to the needs of the western kitchen and ingrediants. For example the original moong dal payasam involves a lot of hard work, but here all you do is open the tin of coconut milk and pour over. She has made it possible to get the original taste with the limited ingrediants here. On the other hand some recipes ...

ABOUT THE AUTHOR Born(August 13, 1933) MADHUR BAHADUR in Delhi, India, Madhur began her career in ALL INDIA RADIO...and then began acting in films and theater ...She acted in almost all Merchant- Ivory films...and a few Hindi films as well...She was married to Actor Saeed Jaffrey, however they divorced in 1965...In 1969, she married SANFORD ALLEN, a violinist with the New York Philharmonic Orchestra... Madhur deveoped an interest in cookery while she went to London to study at the ROYAL ACADEMY OF DRAMATIC ART, when she was barely 19 years old..she used to experiment with receipes that she got from her mother..In the 1960's she was hired by the ...

Although Madhur Jaffay shouldn't get the credit for writing the recipes, she should get some recognition for putting together such an excellent compilation of recipes from all around India. The reason why she shouldn't get credit for the recipes is because they are not her own. They are authentic recipes taken from the locals in various parts of India. The recipes in this book are not for the feint hearted. They are very spicy and are not afraid to use unusual ingredients. The book focusses on the areas of Kerala, Gujurat, Punjab, West Bengal and Tamil Nadu. After seeing and tasting the food in this recipe book, you will grow to appreciate ...