it was last september when madhurjaffrey began her cookery course on bbc two.people have watched spellbound as she unravels the mysteries of indian cuisine. there were letters. there were people calling in, people getting so excited. as i came in at immigration, they would say, well, so what are you making today? to be able to do it yourself and have something tasty that nobody�*s ever served to you before was quite something in people's homes. whatever i was making that particular evening would be cooked by everybody all over england. the day after i cooked a chicken with green coriander, they ran out of green coriander in manchester. this, i was told. so they were reactions like that, that whole city the following day, everybody�*s cooking, that particular thing. i'm going to put in some brown spices. the supermarkets started stocking the spices. so as i kept cooking, the the nature of the spices and the fresh ingredients they stocked became larger and larger and larger. now it has to go in the oven. and the people from south asia had never seen themselves on

madhurjaffrey grew up in delhi but left in her 20s to study acting in london at rada.m, so people were supposed to learn from it, learn culture. what makes indian food indian really is a mixture, a blend of selected spices. the most important element became the excitement of the cooking. one of the things i'm going to make is roganjosh. this is a classical north indian dish. it's lamb in a red rich sauce. i wanted people to have the authentic indian food from homes and to give recipes from specific regions of india. so people understood that indian food is not hot, hot or hottest. it all started with the people in the studio. they loved the smells, and the minute i finished cooking, they were ready to eat. cookery course on bbc two. there were people calling in, people getting so excited. as i came in at immigration, they would say, well, so what are you making today? to be able to do it yourself and have something tasty that nobody�*s ever served to you before was quite something in people's homes. whatever i was making that particular evening would be cooked by every