The Curry Guy: Recreate over 100 of the best British Indian Restaurant recipes at home (Hardback)
  • The Curry Guy: Recreate over 100 of the best British Indian Restaurant recipes at home (Hardback)
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The Curry Guy: Recreate over 100 of the best British Indian Restaurant recipes at home (Hardback)

(author)
£15.00
Hardback 160 Pages / Published: 04/05/2017
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Waterstones Says

The definitive guide to creating British Indian Restaurant quality curries at home. All of these recipes are easily achievable in any kitchen, and are full of flavour, spice and fun.

Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.

In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.

The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas.

Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

Try the recipes out for yourself, with four top dishes from The Curry Guy exclusively on the Waterstones blog

Publisher: Quadrille Publishing Ltd
ISBN: 9781849499415
Number of pages: 160
Weight: 690 g
Dimensions: 225 x 175 mm
Edition: Hardback

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