Curry Compendium: Misty Ricardo's Curry Kitchen

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The recipes even have some authors notes on them, just giving little hints and tips or information on what ingredients can be substituted for others etc.

I have to be honest and say that I haven’t tried cooking any of the recipes yet, due to the family being hit by a virus over the past couple of weeks, but I look forward to trying a few milder recipes over the next few weekends (Kashmir and Pasanda are top of my list). However I have been reading reviews from fellow bloggers who have tried the recipes and enjoyed their meals.DISCLOSURE: I was provided with a free copy of this book for the purposes of writing a honest and impartial review.

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. Trading Address (Warehouse) Unit E, Vulcan Business Complex, Vulcan Road, Leicester, Leicestershire, LE5 3EB. It is not included in promotions available to our main range products, as stated in our terms of service. 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. The mockup images you see don’t really do justice to the finished product – the high calibre finishing involves embossing and headbands.Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again without unnecessary stirring. The Base Gravy recipe caters for approximately 16 people portions, so I used 1/3 for this meal, put 1/3 in the fridge for another day, and froze 1/3 for later. So asking me to cook a curry and one that would taste as good as an Indian restaurant would probably be disastrous (never mind not knowing where to begin). I don’t expect to become a restaurant chef but hopefully with a bit of practice and following the instructions properly I will be able to make a decent curry that people will not only eat but will enjoy. Everything is really well laid out, and easy to follow, and you also have the option of a YouTube tutorial with many of the dishes.

As I said at the start, I am not a cook in any way shape or form (for me to cook a curry, it would be throwing a ready meal in the microwave), but I found this book very easy to follow and the instructions easy to comprehend. The pictures in this recipe book are mouth-watering, I found myself flipping through and wanting to make everything there and then so that I could eat it.This is a mighty cookbook, which is full of recipes, hints and tips, but possibly more importantly, explanations and alternatives. 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! 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.

Having sold more than 50,000 copies of his first books, and amassing over six million views of his recipes on YouTube, there is a huge appetite for this new magnus opus packed with mouth-watering, easy-to-follow recipes. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal.Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes.