Recently I had the privilege of being inside the kitchen of Shababs Balti restaurant in the Birmingham Balti triangle, to film some cooking videos and to spend time with the chef Zaf Hussain. Zaf was generous with the information he gave, and I learned a lot more...
Here’s some fantastic news I wanted to share: Curry Compendium has won a Gourmand World Cookbook Award – Best UK Published Asian Cookbook (outside of Asia). It will now be a finalist for the Best in the World, announced next year! There’s some stiff...
CURRY COMPENDIUM The New Indian Cookbook by Richard Sayce I’m very pleased to announce the publication of new book. Curry Compendium, a quality hardback with over 320 pages is now out! So, what is the Curry Compendium? As the title suggests, it’s an...
Frying Pan You can cook curry in any type of frying pan, but for the best results use an aluminium one that’s not non-stick. Aluminium is a metal with excellent heat conductivity, fast temperature adjustment, is light but durable, and distributes the heat evenly. A...
Differences Between Cooking Curry in Restaurants and at Home Although the basic approach is the same in both commercial and domestic kitchens, there are some significant differences. Reproducing BIR food at home has less restraints on time (and cost). We can take more...
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