I actually added Quorn to my curry, which gives me the vegetarian option of creating most of the meat dishes as well. 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. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video- A quick and easy base gravy recipe to cook in 30 minutes- Scaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at once- Inside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchen. 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.

Everything is described in fantastic detail, from the basic ingredients and spices, to cookware, how to make the perfect base gravy, upscaling ingredients and techniques to make the dishes as authentic as possible. How the (mainly Bangladeshi) chefs created their divine-tasting food was seemingly a closely-guarded secret and inaccessible to everyone else. Salivating, I would sneak downstairs, complaining that I couldn’t sleep, and showing great interest in the foil containers laid out on the table, which had the most amazing magical colours and smells. Trading Address (Warehouse) Unit E, Vulcan Business Complex, Vulcan Road, Leicester, Leicestershire, LE5 3EB. However, this book really does cater for all tastes, with a huge selection of recipes to suit everyone, from snacks, to mains, to sides.Stir and scrape the caramelisation back into the sauce, but only do this to stop the curry sticking too much and burning. I was lucky enough to be given a small piece of poppadom dipped in an odd reddish, oily sauce and just one taste was enough to fuel a lifelong craving for curry. Richard lives in the North West of England and dedicates his ‘foodie’ time to cooking, recipes, social media, catering, and of course eating.

Inside the new book you’ll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. Despite having relatively few ingredients, when cooked correctly it will have amazing layers of flavour. Beautifully compiled with mouth-watering photography and additional images credited to many of the author’s social media devotees, this compendium is a book that will be revisited time and time again, not least for its top tips on scaling up recipes and innovative use of QR codes. This review uses an affiliate link which I may receive a small commission from if you purchase through the link. 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.If you’re looking to reproduce BIR (British Indian Restaurant) style curry you’re in the right place.