Approx 100 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood

catering, and of course eating. A firm love of Indian food in both home and restaurant styles gives plenty of

If you eventually feel the urge to fiddle, do so only if it appears the curry might burn. You can add more base gravy during cooking to adjust the consistency My very first memories of Indian food come from when I was around six years-old. Lying in bed, I could smell an amazing aroma of curry drifting upstairs. My parents would be enjoying a rare Indian takeaway. Salivating, I would sneak downstairs, complaining that I couldn’t sleep, and showing great interest in the foil containers laid out on the table, which had the most amazing magical colours and smells. recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood.

Both my partner and I were so impressed with how tasty these meals were and the depth of flavour. It truly was like eating a takeaway that was cooked in our own kitchen. What I particularly liked was that there was considerably less grease in the curries than what we usually get from a restaurant as that does sometimes put me off a little bit. Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home!Peel and halve the onion widthways. Cut one half into very fine cubes and chop the other half into 6 segments (imagine the onion half is a pizza). Separate the layers of each segment, then place the segments in a container, sprinkling on ½ tsp of kasuri methi and a tiny pinch of salt. Depending on the size of your onion, you may need to use more than one. Here’s a little more history about how I was inspired to recreate British Indian Restaurant (BIR) recipes: Curry in the UK is massive business, contributing billions of pounds to the British economy, with most British towns having at least one Indian restaurant (although curry dishes in the UK are generally Indian dishes modified for British tastes). Now you can create your own BIR (British Indian Restaurant) style curries in the comfort of your own home with Misty Richardo’s Curry Compendium by Richard Sayce (aka Misty Ricardo). I'll wager that this would be a useful book, if it were in hard copy -- and if the digital formatting problems were actually straightened out in print.