Curry Compendium: Misty Ricardo's Curry Kitchen

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Despite having relatively few ingredients, when cooked correctly it will have amazing layers of flavour. I just want to make everything, because I can see so many ways in which my own previous curry style can be improved. A firm love of Indian food in both home and restaurant styles gives plenty of motivation to experiment and try out new recipes and ideas.

All the recipes featured in the book are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of BIR curry cooking. 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).All the recipes can also easily be adapted by changing the main ingredient (if you didn’t want chicken, you could easily replace it with beef or something else). I’m grateful to this book for lighting a fire under me and inspiring me to try new things in the kitchen. 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?

Having sold more than 50,000 copies of his first books, and amassing over six million views of his recipes on YouTube, there is a huge appetite for this new magnus opus packed with mouth-watering, easy-to-follow recipes.Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again without unnecessary stirring. 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.

Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, is renowned by his many fans for quality recipes, attention to detail and his affable style. Pour in 150ml of base gravy, the Worcestershire sauce, the optional onion paste, and the optional sugar or mango chutney, stirring and scraping once when first added. Richard lives in Cheshire, England and devotes his time to the world of Indian cuisine - cooking, learning, experimenting, and sharing knowledge. The recipes even have some authors notes on them, just giving little hints and tips or information on what ingredients can be substituted for others etc.

I’ve lost count of the number of people who have told me they hadn’t heard of them but bought them simply on recommendation from a friend or family member. We are lucky to have an excellent range of ingredients in our local supermarket compared to just 5 years ago, so that it is possible to cook the recipes at home without difficulty sourcing the ingredients. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. 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.