Teaches Indian Cooking

Madhur Jaffrey

Madhur Jaffrey is the leading authority on Indian food in the West. Having written more than 30 cookbooks, Madhur’s expertise is undeniable. Here, you get to see how Madhur got to 30 cookbooks and what you’ll gain from that expertise.

Meet Your Instructor

Madhur explains how spices can be altered to create depth, the same way a painter uses paints. A simple action like roasting or combining spices can completely transform them, giving you different “shades” of a spice. 

Spice Fundamentals: Roasted Cumin and Garam Masala

In this lesson, Madhur teaches students the infinite possibilities of spices and demonstrates four ways to use them to transform simple boiled potatoes into something truly special.

Exploring Spices: Potato A Thousand Ways

This lesson dispels myths around what curry means. Madhur demonstrates a delicious shrimp dish and shares three more dishes that would generally be classified as curry: a Keralan fish dish, a mixed-vegetable kurma, and a classic butter chicken.

Demystifying Curry: Goan Shrimp

South Asian food encompasses more than just Indian cuisine. In this lesson, Madhur demonstrates a Pakistani Aloo Gosht and shows you her famous lemony chicken with cilantro, plus her own take on baked lamb kebabs.

South Asian Meats: Aloo Gosht 

Indian vegetarian food is among the best in the world. Here, Madhur shares a hearty cauliflower dish with cumin and asafetida. Using an okra dish and an eggplant bharta, she walks you through the various types of vegetables in Indian cuisine.

Essential Indian Vegetables: Cauliflower With Asafetida and Cumin

Rice is an ancient staple of Indian cuisine and culture. This lesson covers the simplest cooking method and traditional presentation of basmati rice alongside a showstopping dish, lamb biryani.

The Magic of Rice: Basmati and Biryani

There are hundreds of Indian breads and pancakes. To get started, Madhur shows you how to make a classic chapati to eat with other dishes in her class. Madhur also speaks to the variety of Indian breads—from lentil pancakes to stuffed paratha.

Indian Breads: Chapati

The humble yet mighty lentil is a cornerstone of the Indian plate. Madhur shows you how you can take two simple types of dried lentils and turn them into a delicious and comforting dal dish. She also shares a recipe for a chickpea dish.

Comforting Legumes: Dal

An Indian meal is not complete without embellishments. Madhur shows you how to turn a block of dried tamarind into a delectable tamarind chutney. She also shows you how to make cauliflower pickle, chili pickle, and classic cucumber raita.

Embellish Every Morsel: Tamarind Chutney (Condiments)

Chaat, the word for street food in India, comes from a word that means “to lick”—and street food is one of the most exciting parts of Indian cuisine. Madhur shares how to make Aloo Puri Chaat, a perfect party appetizer to get the flavor flowing.

Lip-smacking Savory Street-Food: Dahi Puri Chaat

In India, nothing comes between flesh and food. Here, Madhur dives into the connections between touch, texture, aroma, and flavor. She demonstrates how to eat with your hands and shares sample menus using the dishes taught in her class.

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