Thank you to NetGalley, Misty Ricardo’s Curry Kitchen, and Richard Sayce for an Advanced Copy of this book as well as letting me participate in this book tour. All opinions in this review are my own. recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood 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. The word in the title "compendium" really applies here. This is a comprehensive volume, built up meticulously from beginning information, ingredients, tools, supplies, and the fundamentals, through to finished dishes with sides and accessories. The chapters are arranged thematically: intro and fundamentals, how to start, and beginning tutorials, through cooking methods and equipment, premade ingredients (masalas, pastes, and bases), starters, classic curries, special dishes, extra hot curries, vegetarian curries, side dishes, rice & bread, sundries, street food (!!), and scaling up recipes to feed more people. This is by far the best curry cookbook out there. Anyone who wants to master good curries at home will consider this a “must have” cookbook. It will be used over and over and will keep curry lovers happy with new curries for months on end.

Fry for 20-30 seconds, adding a splash of base gravy to give the spices time to cook properly. Stir appropriately. Let’s talk about my successes though! I successfully made pilau rice, naan, the base spice mix, the base for curry, and vegetable samosas (kinda)! (see below pictures) Not only were they successful but they tasted good too – well, I didn’t taste the base sauce, but it smelled good! I ended up having cooking nights with a few different people (COVID-safe of course), so it was fun even with all of the complicated things and having to fudge ingredients. The naan was the easiest thing I cooked, it didn’t take too long from start to finish, and it tasted delicious. I can’t wait to make it again & try incorporating different flavors. There is nothing better than soft bread, and this definitely hit that spot.

METHOD (Stage 2)

The book is beautifully illustrated and the style of writing is engaging, taking the reader from the basics to more involved recipes in a no-nonsense practical style. I particularly enjoyed the hints and tips which the author shares with the reader throughout, gained from his many years mastering the cuisine. It contains chapters on starters, classic curries, special dishes, extra hot curries, vegeatable curries, side dishes, rice and breads and sundries, not to mention a selection of mouthwatering street food and specialities. Add 75ml of base gravy and stir into the sauce. Leave to cook on high heat with no further stirring until the sauce has reduced a little, and craters form again around the edges. Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home! This book is brilliant and I highly recommend this new curry book. 5 Big stars from me and a happy Hubby!!! If you've ever wondered why your curry has turned bitter or doesn't taste "just right" then look no further than Richard Sayce's Curry compendium. A large chunk of this cookbook is filled with very helpful information on choosing the best spices and ingredients to make the perfect curry.

Pour in 150ml of base gravy, mix together once, and then leave to cook for 3-4 minutes. Allow the heat to get to the curry – resist stirring it. By leaving it to caramelise on the bottom and sides of the pan a lot of superb flavour will be imparted. I would highly advise reading the beginning of this book before diving straight into the individual recipes. I learnt a lot about base gravy and other things by doing so which I think made cooking the recipes easier and gave me some context as to why I was doing what I was doing. It’s also really interesting. experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences."

I’ve been interested in cooking since an early age, and have always loved Indian food. My passion led me to learn all about how curry is cooked in restaurants and takeaways here in the UK, which was my first experience of Indian food. Inspirational, no-nonsense and practical - A treasure trove of traditional and lesser known recipes Next, add the remaining ½ tsp kasuri methi, mix powder, chilli powder and salt and 30ml of the base gravy to help the spices cook without burning. 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.

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.My very first memories of Indian food come from when I was around six years-old. Lying in bed, I could smell an amazing aroma of curry drifting upstairs. My parents would be enjoying a rare Indian takeaway. Salivating, I would sneak downstairs, complaining that I couldn’t sleep, and showing great interest in the foil containers laid out on the table, which had the most amazing magical colours and smells. If you read this cookbook/guide carefully, you will be able to churn out Tikka Masala, Rogan Josh and a whole host of your favourite dishes. Be prepared for some high heat for your taste buds as well as in the kitchen as you serve up some of the delicious recipes in this very well written cookbook. The photography throughout is clear and colourful. All of the recipes contain one or more photos. Serving suggestions are appetising and appropriate.

Now add a second 75ml of base gravy. Stir and scrape once then leave to fry for 30-45 seconds, or until the craters reform around the edges of the frying pan. Fry for 20-30 seconds, stirring diligently. If the mixture dries out add a splash of base gravy (e.g. 30ml) to avoid burning the spices and give them enough time to cook properly. Everything is explained what is best for what dish you are creating. A great guide to recreating British Indian Restaurant favourites from the comfort of your own home! and you can recreate superb British Indian Restaurant food at home with the works of Misty Ricardo's Curry Kitchen" My thanks to the author, publisher and NetGalley for an ARC of this cookbook in exchange for an honest review. I made Tomato and Chilli chutney last week and 1 jar has already been eaten it was delicious with cheese etc.WoW..............This new Book "Curry Compendium" by Richard Sayce was a breath of fresh air........ Everyone I know Loves a good take away curry whether it's a meat, fish or vegetable curry. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch - Plus, to know what ingredient that has been added and how it was prepared and cooked. Oh my gosh! I’m so excited by this cookbook! Rating: 5/5. Many thanks to NetGalley and the publisher for the eARC. I am hoping to get a hard copy of this wonderful book! The descriptions and beautiful pictures will have you drooling with anticipation. Next add a second 75ml of base gravy, stir and scrape the bottom and sides of the pan once when first added, and allow the sauce to reduce once again. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of vegetarian, 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. Empty the onion and red pepper into a container and cover with a lid to help them soften up a little bit before adding to the dopiaza later. If you like them crunchy, leave uncovered.