The Curry Guy: Recreate over 100 of the Best British Indian Restaurant Recipes at Home the book the book 
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Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.
In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.
The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema.
Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
 
 
 
 
 



        

            
            

                
Publisher
                
Quadrille Publishing Ltd; 1st edition (4 May 2017)
            
            
            

                
Dimensions
                
18.3 x 2 x 23 cm
            
            
            

                
Language
                
English
            
            
            

                
Hardcover
                
160 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
1849499411
            
            
            

                
ISBN-13
                
978-1849499415
            
            
        
         




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