Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

Richard lives in Cheshire, England and devotes his time to the world of Indian cuisine - cooking, learning, experimenting, and sharing knowledge. His forthcoming new book (the eagerly anticipated Curry Compendium) will be published in September 2021. To relax, Richard enjoys swimming, real ale, music, eating out, and cooking with friends. curries. Whilst not as sophisticated as my other base gravies from my book Curry Compendium, it’s a very convenient compromise, both in terms of time saved and the ingredients required. You can double or triple the recipe to make a larger batch if you wish.

A hot, savoury, tangy, smooth, tomato-based curry that’s a firm favourite. My recipe recreates a typical Madras you would eat in a good Indian restaurant. From escaping to the Lakes and taking in the majestic mountains and a trip across Ullswater on the famous Steamers, to destination dining at one of the Michelin-starred restaurants in the North, it’s time to regain our senses; smell freedom in the air and taste good food and drink once more. For those that love a good Indian restaurant style takeaway in their own home, this would make an excellent gift this year for the curry-loving family member. They will be able to save themselves a fortune on takeaways and hopefully, with a little bit of practice, do a good job of recreating great tasting British Indian Restaurant style meals. recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood I endeavoured to finally master the art of creating excellent BIR style curry, and with time and a lot of

With one in seven people saying they’d prefer fast food as their festive feast to the traditional turkey and trimmings, the following recipes (which can be made with any meat or vegetarian to suit your preferences), are ideal for spicing things up this year. Richard Sayce, the man behind the Misty Ricardo’s Curry Kitchen, has many years of experience in the world of Indian food. To date his two Gourmand award-winning books, Indian Restaurant Curry at Home Volumes 1 & 2 have sold 50,000 physical copies. Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan.

Not only is the book filled with tons of info, the photography is beautiful - it makes you want to make every single dish. Everything just looks so appetising. As a Kindle book, it was unreadable. I lost count of the number of times parts of two sections were juxtaposed within each other, so that neither made sense. Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. Or a 4-step recipe showed us only step 1 and step 4. Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home! 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.All the classic curry's such as Kikka Masala, Madras, Rogan Josh, Korma and Jalfrezi are all featured in this book along with many more!

WoW..............This new Book "Curry Compendium" by Richard Sayce was a breath of fresh air........ Everyone I know Loves a good take away curry whether it's a meat, fish or vegetable curry. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch - Plus, to know what ingredient that has been added and how it was prepared and cooked. 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. I've been following Misty's Youtube channel and creating his recipes at home for a couple of years now and find the previous books to be indispensible. 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. I'd recommend this to everyone who is underwhelmed by supermarket alternatives to Indian takeaway food. Important: Before cooking curry with the base sauce, dilute it with water until it’s about the same consistency as semi skimmed milk. If freezing, do so before adding the water – it saves valuable freezer space.As a reader in the US I'm not familiar with the culture around British Indian Restaurants, which this book focuses on. Sayce notes that most BIRs are owned by Bangladeshi families, which explains part of why the recipes are so different than what I was expecting for Indian food. Unlike Southern or Northern Indian food we see at restaurants in the US, there are all kinds of Indian recipes in this book with a British twist as well as Kashmiri recipes. I like that each recipe has pictures included so you can see what you're making. I'm confused why Sayce refers to the base of a curry as gravy and a few other points, but the recipes are thorough and helpful. There's a lot of information on how to learn to cook BIR food. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of vegetarian, traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly.