This updated version of a classic Indian cookbook would be a good core title for popular cookbook sections. The variety of recipes far exceeds the typical American Indian restaurant menu, but the steps are all presented in a very approachable way. For anyone with a moderate spice collection, most of these recipes don't require any special ingredients, either. The notes on recipes' regional origins and typical use are also much appreciated.
The Kindle edition didn't include any illustrations (or particularly helpful formatting) so I can't comment on those additions, but assuming they are accurate and attractive (ideally photos not drawings, but tbd), I think this would get some traction from enthusiastic foodies, much like the recent Marcella Hazan anniversary edition did.

As an avid cookbook reader I was excited to read Indian Cookery by Madhur Jaffrey. I find myself intrigued in the menus and meals that the author suggested to readers who are following along in the text. When I read a cookbook, I look for the stories behind recipes and ingredients- this text delivered authentic stories and tips. I would recommend to a cook who is more familiar with cooking layered dishes.

This cookbook is a good representation of Indian cooking. Her recipes are easy to follow and are delicious. I have taken livestream classes with the author and saw her book introduced in the videos. It expanded my understanding of the Indian cuisine!

I am such a fan of Indian food and of Madhur Jaffrey in particular. This is a great resource for those who have some experience cooking. As with other Madhur Jaffrey books, there are included menus, a detailed description of the various ingredients used, and a wide variety of tasty recipes. I'm particularly excited to try out Chicken Tikka Kababs, Unday aur aloo (eggs with potatoes), bund gobi aur matar (cabbage with peas), pool gobi aur aloo ki bhaji (cauliflower with potatoes), and khatte chhole (chickpea chaat).

I do wish there were pictures on the e-book, however.

This is cookbook by Madhur Jaffrey was first published 40 years ago and has established itself as the author describes it, as offering reliable and trustworthy recipes. She has added a new forward and lentil dishes to the updated volume. When it was originally published it won much acclaim. It is a book that offers solid classics. This is not for those who want quick meal ideas on a weekday,