FOOLPROOF INDIAN COOKERY
by Madhur Jaffrey
Published in Hardback (2001)
By BBC Worldwide Ltd
ISBN 0 563 53737X
128 pages
Reviewed by Lopa Patel
Rating: (2 flames)
Click here to buy this book today!

Oops! Just as I branded Madhur Jaffrey's cookery writing style as strictly 'upper class' Indian, up she comes with a basic introductory version. Her new book 'Foolproof Indian Cookery', which is alas not accompanied by a BBC TV Series, is meant to be a step-by-step guide to everyone's favourite cuisine.

Still smarting from my last Jaffrey recipe attempt, 'Chettinad Pepper Chicken' that took hours to prepare and was subsequently consigned to the back-end of the bottom freezer compartment, I approached this new collection warily!

True-to-form, this foolproof books starts by explaining all the major ingredients, the necessary equipment and basic conversion for weights and measures. It then proceeds in text-book fashion with over forty recipes covering everything from soups & starters to fish, eggs, poultry, meat, vegetables and accompaniments.
Sadly, the last category means raita, lassi, chutneys and relishes rather than a handsome dining partner!

And indeed, they are all there. The most popular recipes I mean. Chicken Tikka, easy Kebabs (why easy I wondered?), the aptly named fish in green sauce, Goan Prawn Curry, Keema Mattar, Rogan Josh and even Chicken Tikka Masala. Indeed, much of the average curry house menu resides between the pages of this book.

By sticking to the basics, Madhur Jaffrey could hardly go wrong, but you'd be a fool to think that the recipes are idiot proof. Ms Jaffrey's penchant for cayenne pepper and paprika in favour of fresh green chillies means that many of the recipes lack the fire that you would seek in Indian cooking. Well, at least I do.

Her Cachumber (Kachumber), for example, is not as flavourful as Keith Floyd's version, lacking fresh green chillies and cucumber. The 'green lentils with lemon slices' recipe was another attempt quickly consigned to the freezer and the Moghlai Lamb with Sultanas was decidedly bland. The Chicken Tikka and easy Kebabs left me disappointed, as did the Keema Mattar. Her Akoori recipe (Indian Scrambled eggs) and Moghlai Spinach with browned shallots are delicious and simple to cook though. I must admit that I avoided the easy mulligatawny soup and the spinach and okra soup that seemed to be venturing too far into Anglo-Indian cuisine.

Herein lies the weakness of this book. Whom exactly is it targeting? Non-Asians looking to cook a "safe" curry or Asians who don't know how to cook? Perhaps even both categories? The abundance of curry houses and the huge take-up in Indian Cuisine among the UK population means that our palettes are more attuned to Indian Cooking. The problem is that the recipes in this book may seem bland in comparison to same dish that you might buy from your local curry house. Hardly inspirational for those wanting to take up this cuisine.

Ms Jaffrey's menu suggestions like what to make for an 'Elegant Dinner Party for 6' or a 'Dinner Buffet for 20' are totally pointless. A novice cook is hardly likely to attempt an Indian Dinner for 20 people based on the forty recipes in this book. Time to call the caterer methinks!

Click here to buy this book today!