Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

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. My teenage son was very impressed by the layout of the recipes, and by the addition of the QR codes, which allow you to watch YouTube videos for many of the recipes before you start to cook.

catering, and of course eating. A firm love of Indian food in both home and restaurant styles gives plenty of The QR coding is a wonderful idea and how better to follow a chef in your own kitchen on YouTube, pause, rewind at your own leisure. The book is beautifully illustrated and the style of writing is engaging, taking the reader from the basics to more involved recipes in a no-nonsense practical style. I particularly enjoyed the hints and tips which the author shares with the reader throughout, gained from his many years mastering the cuisine. It contains chapters on starters, classic curries, special dishes, extra hot curries, vegeatable curries, side dishes, rice and breads and sundries, not to mention a selection of mouthwatering street food and specialities.I would highly advise reading the beginning of this book before diving straight into the individual recipes. I learnt a lot about base gravy and other things by doing so which I think made cooking the recipes easier and gave me some context as to why I was doing what I was doing. It’s also really interesting. 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 once again.

Stir diligently for 20-30 seconds until the whole caboodle turns darker and the sizzling sound lessens, meaning that it all might start burning soon if you don’t do anything about it! I made Tomato and Chilli chutney last week and 1 jar has already been eaten it was delicious with cheese etc. In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen.

Traditional

recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood. I was so excited to be asked to review this book. Cooking and cook books are my thing, so to receive this was an honour. Let’s talk about my successes though! I successfully made pilau rice, naan, the base spice mix, the base for curry, and vegetable samosas (kinda)! (see below pictures) Not only were they successful but they tasted good too – well, I didn’t taste the base sauce, but it smelled good! I ended up having cooking nights with a few different people (COVID-safe of course), so it was fun even with all of the complicated things and having to fudge ingredients. The naan was the easiest thing I cooked, it didn’t take too long from start to finish, and it tasted delicious. I can’t wait to make it again & try incorporating different flavors. There is nothing better than soft bread, and this definitely hit that spot.