This book is largely influenced by British Indian Restaurants (the author is quick to note that a large portion of BIR are actually owned by Bangladeshis), so it may not be a totally authentic Indian food experience. Mix will into the curry and cook for a further couple of minutes, or until they are fully cooked through. My step dad is from Pakistan and food from these regions was often present in our home, especially when his family came to visit. With so many people at home I isolation during lockdown and at first not much choice to have a takeaway, so many more people have begun to try their hand at making their own delicious curry's, from scratch. If I could find a basic cookery course that taught the basics of cooking simple foods, I think I would do it.

But the best bit was the ending of the book were he went into Indian restaurants and explained how they managed to make meals so quickly. 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.

The use of the word "curry" can be a bit tricky, but it was great to see the variety displayed in this book.

All of the recipes give an explanation about each dish as well as detailed instructions on ingredients required as well as how to prepare and cook, next to high-quality images of each dish so that you can see what it should look like.I give this cookbook a solid 4/5 – it is definitely not for the beginner cook, but if you are willing to challenge yourself for delicious Indian food, it is worth it for sure. As a lot of people will also be cooking for other family members or friends at the same time and won’t want to cook several individual potions there are instructions on how to make larger portions correctly (scaling up), not just multiplying the ingredients by number of people. Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan. The recipes even have authors notes on them, giving little hints and tips, or information on what ingredients can be substituted for others etc.