The British Indian Restaurant (BIR) Madras is one of my favourite curries, and coincidentally is probably the most popular amongst all other grumpy middle-aged men in the UK! Add the chilli powder, mix powder, kasuri methi, salt, and 30ml of base gravy to help the spices cook without burning. That adds a whole new dimension, and makes this a cookbook which really is accessible to just about anyone, whatever your cooking skill level. These are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of curry cooking.

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! Thank you to Literally PR and Misty Ricardo’s Curry Kitchen for the invitation to join the blog tour for the Curry Compendium. Available for most recipes chefs in the making can simply scan the QR code with their smartphone and instantly watch the associated YouTube video.Pour in 150ml of base gravy, the Worcestershire sauce, the optional onion paste, and the optional sugar or mango chutney, stirring and scraping once when first added. If you prefer to use raw chicken rather than pre-cooking it, simply add it as per recipe but make sure it’s thoroughly cooked before eating. Misty Ricardo's Curry Compendium is perfect for anyone who wants to start cooking BIR style food at home and is unsure of where to start. So, if you are one of the many thousands of happy owner of either of INDIAN RESTAURANT CURRY AT HOME VOLUMES 1 and 2, thank you for supporting me, and please do spread the word wherever you can. I’m not having sight troubles, but when you are cooking it’s good to be able to see the recipe and directions at a glance instead of continually having to peer at the text to read it.

Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. I’ve lost count of the number of people who have told me they hadn’t heard of them but bought them simply on recommendation from a friend or family member. Curry Compendium contains all you need to create your own restaurant quality food at home in your kitchen. I'd recommend this to everyone who is underwhelmed by supermarket alternatives to Indian takeaway food.At Books2Door, we believe that reading is a fundamental skill that every child should have to help improve their vocabulary, grammar, and critical thinking skills. I really REALLY like the Curry Compendium, and the YouTube channel is excellent too actually - no chatter, everything is written on screen, and you can cook along (if you hit pause occasionally). Unlike a lot of cookbooks that are mainly artfully shot images and not much else, this is full of amazing recipes and will explain all you need to know. For review, I was sent the Curry Compendium by Richard Sayce (aka Misty Ricardo), a recipe book to help cook a British Indian Restaurant (BIR) style curry at home. There are 320 pages in this book, and over 80 recipes, with everything from naan bread, raita and onion bhajis, to Rogan Josh and Chicken Tikka, and Mango Lassi.