Madhur Jaffrey Releases Indian Flavors in New Cook Book

New York, N.Y.  By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping people understand the nature of each spice and seasoning, Madhur Jaffrey’s new recipe book enables anyone to make seemingly exotic Indian dishes part of everyday cooking.

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The chef extraordinaire introduces these exciting simplified approaches in her new book  AT HOME WITH MADHUR JAFFREY – Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka, which will debut at a book launch presented by the  Indo-American Arts Council on  October 19 , 2010 from 7 to 9 p.m. at The John McWhinnie at Glenn Horowitz Bookseller (50 East 64th Street) in New York City. Jaffrey will share some of these recipes at the event, during a Q&A with the audience, and she will sign books, which will be for sale at the event.

“What a pleasure to be invited into Madhur Jaffrey’s home to cook the wide world of India in dishes as vibrant, joyful and welcoming as she is, achieved with an ease and simplicity that makes us feel we’ve been cooking and eating with her all our lives,” says  Betty Fussell, author of  Raising Steaks: The Life & Times of American Beef. “She tantalizes us with bite-size delights to snack on with drinks or tea.”

Simple rubs, sauces and new ways of cooking transform fish and seafood. A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There is a wide range of dishes for lamb, pork, and beef, with important tips on what cuts to use for curries, kebabs, and braises. There are vegetable dishes in a tempting array””from everyday carrots and greens in new dress to intriguing ways to cook eggplant and okra””served center stage for vegetarians or as accompaniments. At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures through her latest book.

Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible, people can incorporate them confidently into their own kitchens and enjoy the spice, variety, and health-giving properties of South Asian cuisine.

About AT HOME WITH MADHUR JAFFREY:

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.

  • First, she tantalizes us with bite-size delights to snack on with drinks or tea.
  • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.
  • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.
  • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.
  • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.
  • There are vegetable dishes, in a tempting array””from everyday carrots and greens in new dress to intriguing ways with eggplant and okra””served center stage for vegetarians or as accompaniments.
  • At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.

Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.

About Jaffrey:
Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and best-selling cookbook author. Knopf published her classic first book, An Invitation to Indian Cooking, in 1973, and she has been the host of a series, “Madhur Jaffrey’s Indian Cookery,” for BBC television. She has appeared in more than 20 films, including Merchant Ivory’s  Heat and Dust, and written more than 15 books. She won James Beard Awards in 1982, 1994, 2000, 2002, and 2004. She lives in New York City.

About The Indo-American Arts Council:
The Indo-American Arts Council is a registered 501(c)3 not-for-profit, secular service and resource arts organization charged with the mission of promoting and building the awareness, creation, production, exhibition, publication and performance of Indian and cross-cultural art forms in North America. It is passionate about showcasing, celebrating and building an awareness of artists and artistic disciplines of Indian origin in the performing, literary, visual and folk arts. For further information please visit  www.iaac.us.

The Editors
The Stewardship Report on Connecting Goodness is the communications platform of The James Jay Dudley Luce Foundation (www.lucefoundation.org). There are now more than 100 contributors around the world to this publication.