There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago "The Curry Secret" has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'; 'The Holy Grail of curry cook books'; and, 'This book is so good it's unbelievable'.
About the Author
Kris Dhillon writes with the authority of an accomplished Indian restaurateur. With many years of experience and thousands of satisfied customers she is still flattered by the popularity of her recipes and by the volume of interest and debate they continue to provoke.
Prizes
The recipes behind the Indian restaurant curry are an extremely closely guarded secret. In the pages of The Curry Secret Indian restaurateur Kris Dhillon breaks with tradition and reveals all so that anyone can recreate those unique and authentic flavours in their own kitchen.
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Reviews
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I've tried a few curries from this book and they're far better than anything I've managed before. If you like your Indian take-away and want to cook similar meals at home then this is the book you need. I'm already recommending it it family and friends.
Good book. I wouldn't call the recipes simple though, they require a bit of know-how and diligence to follow. If you have some cooking skills you can also take the basic ideas and play around with them a bit. Just a word of warning too - I consider myself to like hot food but I found that halving the amount of chilli (and salt) in the recipes was about right.
Some of the recipes were nothing to write home about but others produced food that was as good as, or better than, an average Indian restaurant’s dishes. My favourite would probably be the lamb vindaloo (which I also make using beef). All in all I would recomend it to anyone who enjoys expermenting with different types of cooking, and likes spicy food.
Undecided yet, need to cook what is in it. Seems very simple yet the author seems to carry on a bit about how all Indian chefs keep their recipes a secret and he is revealing it. Disappointed that it doesn't include the recipe for butter chicken. Recipes seem VERY similar to other Indian cook books but method is different based upon a basic sauce recipe that you use in most dishes with adaptions.
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