In this book, the man behind it all, Richard Sayce, guides you through the fundamentals and proper techniques to cooking a top notch curry at home and provides all the Indian Restaurant Curry favourites, right from the classic Chicken Korma through to the mighty Phaal. There are also popular starters such as Onion Bhajis and Seekh Kebabs, special dishes such as Masala Fish Fry and a selection of side dishes like Bombay Aloo and Dhal. Finally no curry would be complete without the obligatory chapatis, naans and rice!
Each and every recipe is accompanied by a step-by-step video, showing you in clear and concise detail how each dish is prepared and cooked to perfection.
From amateur cook to budding chef, no matter what your skill set - Richard Sayce will walk you through every step, technique and trick of the trade you will need to learn so that you can turn out restaurant quality Indian dishes from your own kitchen. All you need is a basic grasp of kitchen techniques and practices, and this book by your side. Each recipe is linked to an online video, so you can see the chef himself in action, and learn by example.
With over 40 detailed recipes with beautiful photos, this is an essential book for anyone who wants to replicate that "takeaway taste" at home. Covering every aspect of every preparation, from spice mixes to base gravy and breads, and filled with tips and advice, it is the ideal companion for any curry loving chef who wants to replicate that unique British Indian Restaurant taste.
Volume 2 of Indian Restaurant Curry at Home (Kindle Edition) is now available to buy at Amazon UK and all international Amazon stores. www.amazon.co.uk/dp/B07NPMNNG7
Paperback editions of both Volume 1 and Volume 2 are available worldwide. To buy securely, please visit www.mistyricardo.com.