Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

However, this book really does cater for all tastes, with a huge selection of recipes to suit everyone, from snacks, to mains, to sides. If you love eating curry at a local restaurant, why not grab a copy of the book and try cooking your favourite recipes at home? As a lot of people will also be cooking for other family members or friends at the same time and won’t want to cook several individual potions there are instructions on how to make larger portions correctly (scaling up), not just multiplying the ingredients by number of people. Also, I’ve had to learn many new skills and wear many hats, as well as being the chief cook and bottle washer. All of our books are 100% brand new, unread and purchased directly from the publishers in bulk allowing us to pass the huge savings on to you!

Yes you can pick it up, flip to a recipe and start preparing your curry, but without reading the first part of the book that teaches you about pre-cooking chicken (and the reasons why), how to make mix spices and base curry and even watching the video tutorial on how to make basic curry sauce, your curries probably won’t be as good quality and flavoursome as your favourite Indian restaurant or takeaway.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. A love of curry from an early age motivated him to master the art of BIR (British Indian Restaurant) cooking and to share his passion with others. Lockdown saw a surge in people trying to recreate restaurant flavours at home – and now Brits want more inspiration as they get bolder in the kitchen. Now add the pre-cooked chicken / lamb / beef, coriander stalks, lemon juice, the optional coffee granules, and mix well into the sauce. Curry Compendium is based on the two top selling paperback prequels Indian Restaurant Curry at Home Volumes 1 and 2 which have collectively sold over 50,000 copies in three years.

All of the recipes give an explanation about each dish as well as detailed instructions on ingredients required as well as how to prepare and cook, next to high-quality images of each dish so that you can see what it should look like. I’m not having sight troubles, but when you are cooking it’s good to be able to see the recipe and directions at a glance instead of continually having to peer at the text to read it. This is a mighty cookbook, which is full of recipes, hints and tips, but possibly more importantly, explanations and alternatives. I really REALLY like the Curry Compendium, and the YouTube channel is excellent too actually - no chatter, everything is written on screen, and you can cook along (if you hit pause occasionally). Here’s some fantastic news I wanted to share: Curry Compendium has won a Gourmand World Cookbook Award – Best UK Published Asian Cookbook (outside of Asia).

Richard Sayce is the man behind Misty Ricardo's Curry Kitchen, and this is a compendium cookbook full of British Indian restaurant recipes which featured in his previous books.