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The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. There was one mistake, I think a decimal place was in the wrong place, it meant you needed around 100 chili's for some paste to serve 4. Renowned for his pairing of the best and freshest produce with inspiration from India, Atul Kochhar takes the next steps in his gastronomic journey to showcase recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family. I appreciated the way that alternative methods are suggested, for example instead of deep frying the panko aubergine and tofu there were instructions on how you could cook these in the oven instead.

I suppose as a chef in a fully supplied kitchen, this is a doddle but for my average household, impossible. Initially it looks like lots of ingredients, but if you already cook curries, you’ll have most things.home cooks of all levels will appreciate Kochhar's uncomplicated instructions, handy substitutions, various curry spice mixes, and breads to scoop it all up . And finally, what can only be avant garde, Free Jazz interpretations of curry like Pad Thai, Tteokbokki, Momos, stir-frys and salads. Mistakes aside, there were some really tasty dishes in here and unusually for curry books, there wasn't endless recipe repeats.