If you love eating curry at a local restaurant, why not grab a copy of the book and try cooking your favourite recipes at home? All of our books are 100% brand new, unread and purchased directly from the publishers in bulk allowing us to pass the huge savings on to you! DISCLOSURE: I was provided with a free copy of this book for the purposes of writing a honest and impartial review.

Very differently to any cookbook I've ever used before, many of the recipes also feature a QR code, which will take your smartphone straight to the accompanying YouTube video, so that you can cook along with Richard himself. My passion led me to learn all about how curry is cooked in restaurants and takeaways here in the UK, which was my first experience of Indian food. There is a lot of fantastic flavour in the caramelised bits, so resist the urge to stir unnecessarily. Add the chilli powder, mix powder, kasuri methi, salt, and 30ml of base gravy to help the spices cook without burning. ANYONE can cook a really incredibly impressive meal using the techniques and methods given in this book.A quality book with a whole host of decent recipes for everyone from starters breads to main courses. Having tried unsucessfully to reproduce BIR (British Indian Restaurant style) curry many years ago, albeit with limited resources, I resigned myself to thinking the amazing flavour was out of reach for home cooks. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video- A quick and easy base gravy recipe to cook in 30 minutes- Scaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at once- Inside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchen. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. The mockup images you see don’t really do justice to the finished product – the high calibre finishing involves embossing and headbands.

Following his award winning two previous curry volumes, Curry Compendium is a hardback masterpiece for all those wanting to reproduce that British Indian restaurant style of cooking. We work closely with publishers and authors to ensure that we offer the best books on the market for your child. Originally intended only as relatively easy-to-produce Kindle eBook versions (which went on to sell many thousands), I decided to take the bold step to self-publish INDIAN RESTAURANT CURRY AT HOME VOLUME 1 in 2018, followed by its standalone counterpart VOLUME 2 in 2019, and later complemented by the all encompassing hardback, CURRY COMPENDIUM in 2021. Most of the recipes featured in the book are for generous single size Indian takeaway servings (unless stated otherwise) as this is the best way to bring out all of the flavours, especially when cooking in a home kitchen. A lot of credit is down to the generosity of people telling the world about my books by word of mouth.Although I can boil and fry and egg and throw chicken breasts or burgers on the George Foreman grill. I just want to make everything, because I can see so many ways in which my own previous curry style can be improved. I endeavoured to finally master the art of creating excellent BIR style curry, and with time and a lot of experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences.

Also, I’ve had to learn many new skills and wear many hats, as well as being the chief cook and bottle washer. So asking me to cook a curry and one that would taste as good as an Indian restaurant would probably be disastrous (never mind not knowing where to begin). Stir and scrape the caramelisation back into the sauce, but only do this to stop the curry sticking too much and burning. Presentation wise there are lots of new photos and illustrations including some by followers of Misty Ricardo.If you love British Indian food and whether you’re a beginner or advanced in the kitchen, I think that you would learn a lot from this book. Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, is renowned by his many fans for quality recipes, attention to detail and his affable style. I'd recommend this to everyone who is underwhelmed by supermarket alternatives to Indian takeaway food. I wouldn’t have believed it if you’d told me 6 years ago that I’d end up writing three cookbooks about British Indian restaurant (BIR) style food! Curries as we know them from our favourite takeaways and restaurants are generally Indian dishes modified for British tastes, known as BIR or British Indian Restaurant style curry, and they generate billions of pounds for the UK economy with most British towns and cities having at least one Indian restaurant or takeaway.