Curry Nation
Curry Nation by Madhur Jaffrey, published by Ebury Press in January 2012, offers a comprehensive exploration of Indian cuisine as experienced in Britain. This edition presents a collection of Madhur’s favorite curry recipes, drawing influences from various regions of the Indian subcontinent, including Punjabi, Goan, Parsi, and Bengali traditions. The book reflects her belief that Indian cooking can be accessible and uncomplicated, showcasing vibrant dishes that celebrate the rich culinary heritage of India.
In this tie-in to her television series, readers will find recipes that not only highlight traditional flavors but also incorporate innovative twists, such as pairing Aloo Gobi with British roast lamb. The book captures the essence of Indian cooking, featuring spicy lentil dishes from Rajasthan, kebabs and kormas from Delhi, and coconut-infused curries from Kerala. Through her personal journey across local Indian and South Asian communities in Britain, Madhur Jaffrey invites readers to experience the diverse and colorful world of curry, making it possible to enjoy the breadth of Indian cuisine without leaving the British Isles.
Official synopsis Publisher
Madhur Jaffrey, television’s most-loved Indian cook, returned to our screens for a major new series for the Good Food Channel in October 2012.
Travelling across Britain, visiting local Indian and South Asian communities, Madhur revealed how it’s possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles.
In the official tie-in book to the series, Madhur Jaffrey showcases her favourite curry recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Carefully selected and adapted by Madhur, the recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn’t need to be complicated. Always innovative and contemporary, Madhur will even give some of these traditional Indian recipes a twist – pairing Aloo Gobi with a very British roast lamb, for example.
Whether it’s the spicy, lentil-based specialities of Rajesthan, kebabs and kormas from Delhi, or coconut-infused curries from Kerala, we accompany Madhur Jaffrey on her very personal tour of our modern-day Curry Nation.
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