Mostly The Subtle, Spicy Cooking of Delhi. [Text and photos by Mayank Austen Soofi] On the cover, dressed in an aubergine and red Kanjeevaram silk sari with a golden border, Madhur Jaffrey looks squarely at the potential buyer, her slender arms resting daintily on a chopping board. This was her first book. An Invitation to Indian Cooking turned 40 in 2013. With more than 200 recipes, it introduced Delhi cuisine to the West. Subtitled Classic Indian Dishes — Mostly The Subtle, Spicy Cooking of Delhi, it was hailed by The New York Times as “the final word on the subject...perhaps the best Indian cookbook available in English”. “It’s a classic,” says Pushpesh Pant, the Delhi-based author of India: The Cookbook, named by