Curry Compendium: Misty Ricardo's Curry Kitchen

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There is just so much inside the book. I love how it's broken down into sections and I love how the opening chapters of the book really explain the ingredients/methods, as well as pre-preparing your ingredients. There are recipes for so many different kinds of curry with easy to follow directions; and the included QR codes direct you to YouTube videos where techniques are demonstrated visually. I’ve tried a couple of the recipes now and they’ve both been amazing. Really easy to follow, clear and precise which is everything I need in a good recipe. The final product tasted amazing and as a non-cook I had a huge sense of pride (sad I know). We’re veggies in our household so I just switched out the meat for potatoes and mushrooms and it worked really well. 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. I don’t expect to become a restaurant chef but hopefully with a bit of practice and following the instructions properly I will be able to make a decent curry that people will not only eat but will enjoy. Anyone who has eaten at one of the many hundreds of Indian restaurants in Britain knows how fabulous the curries are there. And believe it or not, in Britain there are even excellent curries in the deli cases of the larger grocery stores (very unlike what you get in US grocery delis – the curries are actually edible and delicious). Up to now it’s been quite difficult to make good British curry at home, but Richard Sayce, who is considered an expert on British Curries, has made it easy in his excellent cookbook, Curry Compendium: Misty Ricardo's Curry Kitchen. The varieties of curry in this book are endless, and include traditional and unique new curries.

As a Kindle book, it was unreadable. I lost count of the number of times parts of two sections were juxtaposed within each other, so that neither made sense. Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. Or a 4-step recipe showed us only step 1 and step 4. I like that each recipe has pictures included so you can see what you're making. I'm confused why Sayce refers to the base of a curry as gravy and a few other points, but the recipes are thorough and helpful. There's a lot of information on how to learn to cook BIR food. Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home! recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood

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This beautiful cookbook will educate everyone – from beginners to seasoned cooks – on the basics of British Indian Restaurant Curry (BIR) including spices, pantry supplies, and most importantly, step by step photographs to making perfect curry every time. Sayce has included a chapter on making premixed spices at home so they can be at the ready whenever someone craves curry, and also how to precook the meats for curries. No need to use jarred sauces (which really aren’t very good anyway). Once a few recipes are followed in this book, having to go out for curry will be a thing of the past. There are also recipes for traditional accompaniments, such as Onion Bhaji, pakoras, and samosas. This cookbook also includes gorgeous photographs. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly. At first, this book looked very intimidating - it had LOTS of information, and lots of ingredients that were new to me. However, the more I went through the book, I became more used to the recipes and the styles etc. Many thanks to the publisher, NetGalley, and the author for sending me this cookbook in exchange for my honest opinion Despite having relatively few ingredients, when cooked correctly it will have amazing flavour layers. Prepare the base sauce (aka base gravy) and spice mix (aka mix powder) separately before making this Madras.

Add the oil to a frying pan on medium high heat. When hot, add the cinnamon and cumin seeds and fry for 30-45 seconds, while stirring frequently. Curries as we know them from our favourite takeaways and restaurants are generally Indian dishes modified for British tastes, known as BIR or British Indian Restaurant style curry, and they generate billions of pounds for the UK economy with most British towns and cities having at least one Indian restaurant or takeaway. Being able to recreate your favourite curry dish at home in the comfort of your own kitchen might be a challenge for a lot of people, but with Misty Richardo’s Curry Compendium by Richard Sayce you will be able to do just that!My teenage son was very impressed by the layout of the recipes, and by the addition of the QR codes, which allow you to watch YouTube videos for many of the recipes before you start to cook. So, most of it didn't make much sense, although it suggested solid knowledge and valuable tips were being imparted. I really like the inclusion of QR codes in the text that allow readers to jump directly to YouTube videos by the author. World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold Overall, Richard Sayce’s (aka Misty Ricardo) Curry Compendium is an excellent book to teach you how to prepare and cook delicious BIR (British Indian Restaurant) style curries in your home kitchen.