INDIAN RESTAURANT CURRY AT HOME VOLUME 1

INDIAN RESTAURANT CURRY AT HOME VOLUME 1 : Misty Ricardo's Curry Kitchen

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Description

This Gourmand award-winning paperback book is packed full of
easy to follow recipes, photos, tutorials, and all the information
you need to learn how to recreate exceptional British Indian
Restaurant curries, starters, and accompaniments at home.
The full range of the classic menu items are covered, for example,
the humble Lamb Bhuna, the decadent Chicken Tikka Masala,
and not forgetting the ever-popular Chicken Madras. Extra hot
curries such as the Vindaloo and Phaal are included of course,
and naturally a generous recipe selection of Indian restaurant
starter and side-dishes - plenty for everyone, and lots of leftovers
for the next day.
All of the recipes have associated YouTube tuition videos which
can be easily and instantly accessed by scanning the QR codes
included in the book. Watching the dishes being cooked up close
and personal perfectly complements the written recipes.
This publication is simply a must-have companion in the kitchen.
Start saving a fortune on takeaways!
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Product details

  • Paperback | 160 pages
  • 200 x 260 x 11mm | 575g
  • United Kingdom
  • English
  • Many Full Colour Photos and Collages
  • 1999660803
  • 9781999660802
  • 12,165

Table of contents

Foreword
Introduction
General Information
The Fundamental Bits And Bobs
Basic Equipment
Bought Ingredients
Where To Buy?
The Essential Cooking Method
Useful Information
Pre-Prepared Ingredients
Mix Powder
Base Gravy
Ginger/Garlic Paste
Tomato Paste
Garam Masala
Seasoned/Spiced Oil
Onion Paste/Bunjarra
Pre-Cooked Chicken
Pre-Cooked Lamb
Pre-Cooked Keema
Chicken Tikka
Starters
Onion Bhaji
Tandoori Chicken
Seekh Kebabs
Chicken Chaat
Popular Curries
Rogan Josh
Madras
Tikka Masala
Bhuna
Jalfrezi
Dopiaza
Dhansak
Vindaloo
Pathia
Ceylon
Korma
Special Dishes
Garlic Chilli Chicken
Balti
Karahi
Masala Fish Fry
Biryani
Butter Chicken
Punjabi Chicken Staff Curry
Extra-Hot Curries
Phaal
Naga Bhuna Masala
Side Dishes & Sundries
Onion Salad
Mint Sauce (Raita)
Bombay Aloo
Simple Veg Curry
Dhal
Saag Aloo
Aloo Gobi
Rice & Breads
Pilau Rice
Special Fried Rice
Naan
Chapati
Appendix A: Online Suppliers
Acknowledgements
INDEX
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Review quote

"Absolutely fantastic book, with very easy to follow recipes. Addicted to Misty Ricardo's curries. Never made curry as good as these in my life. Well worth purchasing this book";Sue Robinson;;Richard Sayce (AKA Misty Ricardo) goes into great detail to ensure even the most novice of curry chefs can recreate that BIR "Curry taste in their own kitchens. The recipes have clearly been carefully thought through and really go beyond the standards you find in many Restaurants in Britain today, using some whole spices alongside the powdered spices to create a fusion of flavours to delight your palette. The photos are mouthwatering and not only tempt you to make each dish, but also server as a visual guide about what the end result should look like. With videos to accompany each and every recipe you really could not ask for more. RECOMMENDED BUY!";Paul;;"What can I say this is a BRILLIANT recipe book..great pictures and fantastic description..much more detailed than normal cook books a must for any curry lover.";Genna;;"Hi. Wow, what can i say about this book. Its what ive been waiting for. It's very explanatory, brilliant photos, excellent tips and advice. I'm sure its going to see a lot of attention - many many thanks.";Stephen Molineux;
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About Richard Sayce

Richard Sayce, the man behind Misty Ricardo's Curry Kitchen, has many years experience in the world of Indian food. A love of curry from an early age motivated him to master the art of BIR (British Indian Restaurant) cooking, and to share his passion with others.
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