Books by Richard Sayce BIR Moghul Curry Recipe: The Persian-influenced cuisine of the Mughals is traditionally rich and extravagant, often including cream, fruit, and nuts. The Mughal Empire spanned most of the Indian subcontinent dating back from the 16th to the...
Books by Richard Sayce BIR Vindaloo Curry Recipe: Needing little introduction, vindaloo is a hot and spicy curry with prominent flavours of tomato, chilli, vinegar, and black pepper. I like to use a star anise in vindaloo – the taste pokes through the heat and...
Books by Richard Sayce BIR Bassar Mix Powder Recipe: Bassar is a curry powder that is frequently used in Pakistani cuisine. It has a high proportion of chilli powder and other pungent spices, which lends itself well to spicy tomato-based curries. Here is my formula...
Books by Richard Sayce BIR Base Gravy Mark II Recipe: Here we have an alternative to the Misty Ricardo (mark I) base gravy. This one has a savoury feel to it, as it’s more refined and has a touch more of a ‘grown up’ flavour. It has a little less sweetness due to the...
Books by Richard Sayce BIR Keema Peas Recipe: A lush and delicious side dish that’s very moreish. Minced lamb and green peas join forces for a savoury and slightly sweet oral ecstasy experience. You only have to imagine scooping up a delicious dollop of keema peas...
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