Many cooks still have treasured recipes from Madhur Jaffrey’s first book, Invitation to Indian Cooking, from 1973, which is in the James Beard Foundation Cookbook Hall of Fame. Or, perhaps, from their battered copies of her square-format, paperback classic, World-of-the-East Vegetarian Cooking (1981), or any of her two dozen or so other cookbooks. Over the last few years, Ms. Jaffrey has travelled throughout India to uncover recipes for Vegetarian India: A Journey through the Best of Indian Home Cooking (Knopf, $35). She cooked side by side with local cooks at stoves and grills, whether in homes, shops, or roadside stands. She provides chapters on eggs and dairy, grains and pancakes, and of course, dals, chutneys, desserts, and drinks. Kodova Mushroom Curry With Coconut, Okra Fries with Chile, Turmeric, and Chickpea Flour, Stir-Fried Spinach, Andhra Style, and Goan Potatoes are a few of the 200-plus recipes, profusely illustrated with photos. Ms. Jaffrey always makes the recipes approachable—and mouth-watering.
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