Madhur Jaffrey

Madhur Jaffrey
Did you know?

When she was studying at Royal Academy of Dramatic Arts in London, Madhur asked her mother in India to send recipes so that she could create tastes of home.Up until this time, she had not paid much attention to cooking and so ended up learning how from letters from her mother.

Madhur Jaffrey
Madhur's Featured Recipe
Hijiki With Shiitake Mushrooms

Click here for recipe

Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award­ winning actress as well as best­selling cookbook author. Her classic first book, An Invitation to Indian Cooking, was published by Knopf in 1973, and she has been the host of a series, Madhur Jaffrey's Indian Cookery, for BBC television.


After sampling her cooking when she was a student in London, friends encouraged her to write a cookbook. Its popularity as well as her "flamboyant yet sensitive style of presentation" demystified Indian cooking for her British readers. For the first time, they were able to buy authentic Indian products and know how to use them in the kitchen.


Madhur 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 says that she sees no conflict in her professional double life. She approaches food presentation much as she does an acting role.


Madhur lives in New York City.


Latest Recipes

Zucchini Stir-Fried With Garlic

When life hands you zucchini, make this recipe for Zucchini Stir-Fried With Garlic! This easy vegetarian recipe can be served as either a side dish or main course. After you stir fry the zucchini, serve each portion on a bed of rice. The six-ingredient squash recipe uses plenty of zucchini, so keep this recipe in mind if your backyard yields an abundance of this produce. When making this zucchini stir fry, get cooking by using your wok. It will make a difference!

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Morel Mushrooms With Peas

Morels grow in the northern state of Kashmir. They are dried and shipped to the rest of the country.

(1 Votes)

Hijiki With Shiitake Mushrooms

Hijiki is a black, twinelike, dried sea vegetable, rich in calcium, that is sold in all health-food and Japanese stores. It is exceeding...

(1 Votes)


This is the basic, classical Japanese stock used for cooking vegetables and for making vegetarian soups. It requires kombu, a long, leaf...

(1 Votes)

Zucchini “Meatballs”

An exquisitely elegant dish, it consists of tender “meatballs” made out of grated zucchini, bathed in a creamy, spicy sauce. In India, a...

(1 Votes)

Spinach with Roasted Sesame Seeds

This simple spinach dish is also served in Korea, where it is called sigumchi namul.

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Soy-Bean And Mung-Bean Sprouts Seasoned With Sesame Oil

This simple, refreshing dish may be served in place of a salad.

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Korean-Style Cucumber Salad

I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed.

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Japanese Stock

This is a richer and somewhat less austere stock than Dashi. It may also be used for cooking vegetables and for making Japanese soups.

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Vegetarian Mee Krob

A very fine rice vermicelli, called mee in Thailand, is used to make this dish. The vermicelli is first fried until it is crisp and then...

(1 Votes)

Vegetable Stock (For Chinese Dishes and Soups)

Vegetable stocks do not taste like meat stocks. They have their own delicate taste which can vary with the vegetables that you happen to...

(1 Votes)

Sweet Lassi

In this drink plain yogurt is thinned out with ice water and sweetened. Lassi may be drunk with meals or, as was generally done in my fa...

(1 Votes)
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