Madhur Jaffrey's Ultimate Curry Bible: the definitive curry cookbook from the Queen of Curry Hardcover – 2 Oct. 2003

The word bible in the title isn’t hyperbole - this is one of the best and most comprehensive curry recipe books I’ve come across. It’s a joy to use, features curries from countries around the world and is superbly written and illustrated.The book contains many recipes (about 150) from countries around the world including India, Pakistan, Thailand, Kenya, Japan and even the UK and USA. They’re easy to use though certainly not for those wanting a fast and super quick weeknight meal. I love to get down cooking one of these recipes when I have a bit of time off and can dedicate an evening to cooking. Some of the ingredients may be difficult for people to get a hold of but that’s to be expected for authentic recipes. Alongside recipes Jaffrey includes fascinating cultural and historical backdrop of the recipes includes. There’s also a section dedicated to special ingredients and techniques which really help you to elevate and improve your cooking should you be that way inclined. In addition to all this, the book's illustrations and images are absolutely stunning making it a visual spectacle as well as a culinary one.The book is clearly meticulously researched and while it obviously doesn’t contain a comprehensive selection of curries from around the world it does show an excellent representation. The results are delicious and authentic. I wholeheartedly recommend this to anyone interested in curry and this will serve as a useful and much used reference book in my kitchen for years to come.5 stars. Fantastic! Get this book.If you found this review useful in anyway please let me know by pressing the “helpful” button below :)

Beautiful cook bookwell layed out and beautiful recipes

I am a decent cook and love curries but got upset with the price of good take away curries. Having decided to cook curries I started with Madhur's Quick and Easy Indian Cooking (also very good and a good place to start) and then graduated to this book.Have since made about 10 recipes out of the book and 9 of which have become instant favourites and I return to them all of the time - red bean curry, salmon curry, durban roasted whole chicken, vegetable shabji's and lots of dahl recipes. All fantastic and properly spicy and they feel authentically every day Indian.If you want to make curries then this book is a must. Also quite interesting as a good read.

Still have to try out recipes. The history of tge curry trail is very interesting.

Great book. Very informative as well as great recipes.

A great cookbook for curries. All have turned out well. Most recipes use ingredients that are easy to source without rumaging through specialty markets. Not a book for reading as much as books like "the food lab" etc., but very usable and the food has been fab!Only criticism is that there are relatively few pictures of the final product, which I like to see in a cookbook. But overall, a great buy and I would recommend to anyone looking for a first foray into curry cooking.

I bought this book for my partner and myself who are both Curry enthusiasts. We hoped that it would take our cooking to the next level. I was also reassured by the number of great reviews and the obvious fact Madhur Jaffrey has so many accolades under her name.Unfortunately and to be perfectly truthful, the book ended up being a mixed bag. We have now done a good dozen of these recipes, but the results have ended up ranging from good to terrible. Nothing has been spectacular, but I still live in hope that there will be at least one hidden gem in this hefty book. I followed the recipes almost religiously, even acquiring the sometimes hard-to-find ingrediants, but overall the rewards do not outweigh the effort required. Most of the recipes are not particularly hard to execute, but I think the measurements are often wrong and finnicky. The amount of ingrediants needed also makes it one big faff. Jaffrey has a tendency of wanting to add too much liquid to her recipes, meaning the currys either have to be reduced considerably before they are edible or you have to take a calculated risk and simply put in less liquid! The fact that there are so few pictures, while not essential, makes it slightly difficult to visualise what it should look like. Something we have never had to do was throw away a side dish, as it was just so terrible. The other thing to be aware of is that these curries are from all around the world (not just India) and as such you don't get some of the blistering hot currys you might enjoy or expect. You could obviously adapt the recipes to your liking, but I also think that kind of defeats the point of paying for a relatively expensive book which claims to be the "bible" of all curry books.Don't get me wrong. Often the currys have turned out fine, or sometimes very good, but when you have been slaving at the stove for hours to get "only good" results, there is always this thought in the back of my mind that tells me maybe it's best to bring it back to the basics.

This book is spectacular. We cook a great deal from it. It truly is very lovely indeed. There are a few inconsistencies here and there, the recipes for the most part taken from people all over the world, only the proportions and described instructions are different between recipes - that should go without saying, but what I mean is "Cook the chicken until translucent" "...opaque" "white..." and other ways of describing what appears to be the same thing, if that makes any sense. I think the recipes should all share the same descriptive jargon between them. They don't appear to have considered that upon editing.