Food & Wine has had its eye on Madhur Jaffrey for nearly since it was published, as it has featured her as the writer for her book The Invitation for Indian Cooking as the most glam-eyed name at celebrity-filled food events in October 1978. In The summer of 1981, the publication got a full-length article by the renowned chef, author, actress, and ambassador for culinary exploring one of her subjects: the art of and technique in Indian cooking. And showcasing an Indian-inspired Boti Kebab recipe that Food & Wine revisited in the Classics section in 2023. The year was 1981, and her piece “The Many Cuisines of India” was an all-encompassing tour of Indian cuisines and the ingredients ranging from Goa to Kashmir.
Jaffrey explained step-by-step her procedure to make chicken biryani in 1990 in the “Cooking with the Masters” profile written by Irene Sax. Then, in 1999, Jaffrey was featured in a segment about the pleasures of vacationing on Martha’s Vineyard, complete with Indian-inspired grilled Vegetables that include Paneer and calm sour Cherry along with ginger Lime syrups, Chickpea Flour Pizza with Tomato and Parmesan as well as many other recipes. In the course of her work, Jaffrey shared recipes for Shrimp that had been cooked using Coconut Milk, Lemon Rice, and Tandoori Chicken, as well as a variety of condiments and dishes that have become an integral element of Food and Wine’s history, as well as our editors’ daily and special-occasion cooking.
This is your invitation to explore the wild, delicious, gorgeous, and flavorful world of the recipes of Madhur Jaffrey.
Chicken Biryani
The South Asian dish is perhaps one of the most sophisticated rice dishes and is ideal for an evening party or celebration food.
Boti Kebabs
The fresh spices create a delicious crust over these succulent lamb kebabs cooked on a grill, as the lactic acid contained in the yogurt marinade softens the meat.
Shrimp Cooked With Coconut Milk
Jaffrey cooks curry leaves with mustard, fenugreek, coriander seeds, garlic, tamarind paste, fresh ginger, chiles, and an array of savory aromatics and spices that balance wonderfully with the curry and coconut milk. Shrimp are also included in the South Indian curry.
Green Lentil Curry
Madhur Jaffrey blends green lentils with garlic, coriander, ginger, and cumin. The curry is served on rice or with a naan piece.
Caribbean Seasoning Sauce
Jaffrey suggests spreading the herb-infused sauce on fish fillets, such as sea bass or salmon, and then let marinate for 30 minutes before grilling.
Tandoori Chicken
It is an Indian chicken recipe that is well-known across the globe due to the flavorful and rich taste that comes when cooking the chicken using a Tandoor, the deep clay oven shaped like an urn. Jaffrey modified the recipe to charcoal grills so that home cooks could use it.
Lemon Rice
Fresh curry leaves that have been tempered and mustard seeds add a touch of fragrance and flavor to lemon-lime juice and zesty rice.
Seasoned Radishes
Jaffrey is well-known for her love of the radishes. She usually serves them alongside drinks at dinner events. They’re quick to prepare and don’t cause any ill-effects to anyone’s food.
Indian-style grilled vegetables with Paneer
Combine seasonal vegetables with Jaffrey’s simple homemade Paneer made with Indian Flavors. You’ll soon be rotating this recipe throughout the year, depending on what’s in the fridge.
Swiss Chard with Ginger and Cumin
“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” Jaffrey explains. “It’s a very northern Indian approach.”
The Village Style Carrots along with Peas with Tofu
This vegetarian meal that originates as a staple of the villages of Punjab of northwestern India is typically made using Paneer; however, often, Jaffrey uses a shortcut and makes use of tofu.
Chickpea Flour Pizza with Tomato and Parmesan
The dish is kocca and farinata in Nice, called farinata in Genoa. The breakfast is typically cooked in brick ovens and pizza pans. Jaffrey’s recipe requires an oven-ready skillet and then transferring the pizza onto the broiler.
Persian Pilaf topped with Lime and Green Beans.
This is among the best pilafs made of vegetarians Jaffrey has ever had. It resembles a crumbled cake with a crust of sliced potatoes in a reddish-gold color. There are layers of rice, tomatoes, and green beans.
Lime and Ginger Syrup
Many people from India are devoted to otosherbets (pronounced shar-bats) or drinks with fruit syrup. Pour approximately half an inch of syrup into tall glasses. Add ice cubes and fill the glass with seltzer or water, then garnish the glass with a few sprigs of lemon or mint wedge.
