INDIAN RESTAURANT CURRY AT HOME VOLUME 2: Misty Ricardo's Curry Kitchen

INDIAN RESTAURANT CURRY AT HOME VOLUME 2: Misty Ricardo's Curry Kitchen

  • Paperback
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Description

Richard Sayce (aka Misty Ricardo's Curry Kitchen) returns with another top quality cookbook.

Following on from the success of INDIAN RESTAURANT CURRY AT HOME Volume 1, this first edition book contains many more excellent starter, side dish and curry recipes, along with a generous handful of vegetarian curries, more traditional dishes, and streetfood recipes. Over 50 recipes in total.

There's also an in-depth chapter on how to scale up BIR style curries when there are multiple mouths to feed, and a look behind the scenes of the Indian restaurant kitchens. The book, which is full of photos is contains all you need to create your own restaurant quality food at home in your kitchen, and can be used independently of Volume 1. However, the first book has so much information and tuition that it's certain you will be glad to have a copy

Most 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.

Sacred cows, it is said, make the best hamburgers. Richard Sayce, once again, pulls the curtain back and allows the full complexity of what goes into a BIR curry to shine through. Misty Ricardo s Curry Kitchen is already renowned across YouTube as one of the premium resources for learning how to cook Indian Restaurant quality food at home, with well over 24 thousand subscribers and over 41/2 Million video views and rising.
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Product details

  • Paperback | 160 pages
  • 200 x 260 x 12mm
  • United Kingdom
  • 120+
  • 1999660811
  • 9781999660819
  • 39,147

Table of contents

Foreword
General Information
Getting Started
New Mix Powder & Base Gravy
Bassar Mix Powder
Base Gravy (Mark II)
Pre-Prepared Ingredients
(from Volume 1)
Mix Powder,Base Gravy (Mark I),Ginger/Garlic Paste,Tomato Paste,Pre-Cooked Chicken,Pre-Cooked Lamb,Chicken Tikka
Starters & Sides
Prawn Puri
Achari Chicken Tikka
Malai Chicken Tikka
Keema Peas
Chicken Pakoras
Vegetable Samosa
Brinjal Bhaji 37
Mushroom Bhaji
Bhindi Fry
Restaurant Style Curries
Coriander & Lemon Achari Mirch
Methi Chicken
Achari Lamb
King Prawn Zafrani
Kalimirch
Shimla Mirch
Pudina
Kashmir
Moghul
Chicken Tikka Shashlik
Adrak
Shorshe Masala
Lamb Chana Saagwala
Shahee Chicken Tikka
Mango Chicken
Pasanda 80
Mr Naga
LavaStorm
South Indian Tamarind
Special Vegetarian Curries
Egg Bhuna
Spinach & Mushroom Balti
Punjabi Vegetable `Staff' Curry
Chana Masala
Saag Paneer
Kadai Paneer
Rice
Lemon Rice
Cumin & Onion Pilau
Street Food & Other Oddities
Chilli & Tomato Chutney
Green Chutney
Chicken 65
Bunny Chow
Masala Toast
Bassar Fried Chicken
Homestyle Lamb Curry
Mango Lassi
Cheesy Peas
Chilli Cheese Toast
Upscaling Curry
Inside an Indian Restaurant Kitchen
Acknowledgements
INDEX
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Review quote

BIR Perfection. Fantastic recipes and very authentic, as with all great tasting food, it does take effort and time. Very well worth it if you want restaurant quality BIR. ; Michael Dowrick ;; Amazing recipes. Better than takeaways. Oh my word! We are slowly making our way through this book. Each week next curry is made. They are amazing. Some better than take aways. Our favourite up to know is the Madras. My kids love the tikka masala. ; Mrs. K. Foster. ;; Great boo, beautiful recipes, well worth the investment ; Tracey Brown ;
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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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