🇮🇳 India · Indian cuisine · b. 1933
The actress-turned-cookery-writer who taught the Western world how to cook Indian food at home.
Madhur Jaffrey is an Indian-born actress, food writer and television presenter who is widely credited with introducing authentic Indian home cooking to Western audiences. Born in Delhi in 1933 and educated at Miranda House and then the Royal Academy of Dramatic Art in London, she began her career as an actress — she won the Silver Bear for Best Actress at the 1965 Berlin Film Festival for her role in James Ivory's 'Shakespeare-Wallah'.
It was as an Indian student in London in the 1950s, missing the food she had grown up with, that she taught herself to cook through letters from her mother. Her first cookbook, 'An Invitation to Indian Cooking' (1973), published while she was based in New York, was a revelation: it presented regional Indian cooking — Punjabi, Bengali, South Indian, Anglo-Indian — at a level of accuracy and accessibility that had never been available to English-language readers before. The book is now in the Library of Congress's permanent collection.
Her BBC television series 'Madhur Jaffrey's Indian Cookery' (1982) was one of the most-watched food programmes ever on British television and is credited with sparking the modern British appetite for cooking Indian food at home rather than ordering it. She has since written more than thirty cookbooks, including the bestselling 'World Vegetarian' (1999), and was appointed CBE for services to cultural relations between the UK, US and India.
Indian cooking is plural — and home cooking is its truest form. Jaffrey has spent fifty years correcting the assumption that 'curry' is a single dish or even a single cuisine, insisting that the food of Bengal, Punjab, Kerala and Goa are as distinct from each other as French is from Greek. She is equally committed to home cooking as the proper register: most of her recipes are descended from her mother's kitchen and from the home cooks she has interviewed across South Asia.
These recipes from our database reflect the indian cooking tradition that Madhur works in. They are not direct reproductions of Madhur's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.
“There is no such thing as a curry. There are thousands of dishes from a thousand kitchens, and they are not the same.”
“I learned to cook by writing letters to my mother in Delhi from a cold room in London.”
“The best Indian food in the world is in Indian homes, not in Indian restaurants.”
Moves to London to train at the Royal Academy of Dramatic Art.
Wins Silver Bear for Best Actress at the Berlin Film Festival.
Publishes An Invitation to Indian Cooking — first major English-language regional Indian cookbook.
Hosts the BBC television series Madhur Jaffrey's Indian Cookery.
Publishes World Vegetarian; sells over a million copies.
Appointed CBE for services to cultural relations.
Inducted into the James Beard Foundation Cookbook Hall of Fame.
No — Jaffrey is a trained actress (RADA, 1950s) and a self-taught cook. She learned Indian cooking through letters from her mother while studying in London and her authority is as a food writer rather than a professional chef.
She is widely credited with introducing accurate, regional Indian home cooking to English-language readers. Her 1973 book 'An Invitation to Indian Cooking' and her 1982 BBC series transformed how Indian food was perceived and cooked in the UK and the US.
'An Invitation to Indian Cooking' (1973) is the foundational text — it is in the Library of Congress's permanent collection. Her commercial bestseller is 'World Vegetarian' (1999), which has sold over a million copies.
Yes — she has continued acting throughout her cookery career, appearing in films including 'The Mystic Masseur' (2001) and 'Cotton Mary' (1999), and the Netflix series 'Lady Parts'.
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