Spending a month with An Invitation to Indian Cooking has reaffirmed my love of Madhur Jaffrey. I feel strongly that anyone who likes Indian food should find a copy, as should anyone interested in charming but unpretentious stories about food...
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Until last week I never met a mulligatawny soup I liked. It wasn't that I hated the ones I was introduced to; it was more that they were watery, wan, and forgettable. Usually they were included as part of some...
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Although I love dried legumes and pulses more than most non-vegetarians, and although I love the vegetables and meat dishes in An Invitation to Indian Cooking, I tend to avoid the chapter on dals. I think this is because the...
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One of the first Madhur Jaffrey meat recipes I ever tried was a goat stew. Although she recommends that Americans replace the goat with lamb, I’m open to new meats, and someone at the Greenmarket was actually selling goat for...
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I didn’t discover Indian food until I was 21 and living in New York City for the first time, and I didn’t try cooking it until my husband and I started dating a few years later. His family, he explained,...
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