Books by Richard Sayce Bunny Chow Recipe: Bunny chow originates from Durban, South Africa, where the immigrant Indian population invented a cheap street food meal during hard economic times. Originally vegetables were mostly used instead of meat, but the modern bunny...
Books by Richard Sayce BIR Butter Chicken Recipe: Butter chicken, as the name suggests, is an indulgent and very delicious curry. It is mildly spiced and lavished with butter and cream. The inclusion of cleverly selected aromatic spices and the addition of tomato...
Books by Richard Sayce BIR Ceylon Curry Recipe: This curry is a tip of the hat to South Indian and Sri Lankan cuisine with its use of coconut. My spicy version includes both coconut flour/powder and coconut milk. It is also rich in tomato flavour, which contrasts...
Books by Richard Sayce BIR Madras Curry Recipe: A hot, savoury, tangy, smooth, tomato-based curry. The British Indian Restaurant (BIR) Madras is one of my favourite curries, and coincidentally is probably the most popular amongst all other grumpy middle-aged men in...
A classic! Tandoori chicken is epic and known across the world, and I suggest you try my recipe. There are simpler ways of making it, but trust me when I say it’s worth the effort. This recipe yields four to five leg portions. This recipe from Curry Compendium and...
Mango Lassi Recipe: A cold, refreshing yoghurt-based drink is welcome when the weather is hot, or if you need to tame the heat of a spicy curry. Lassi is popular all over the Indian subcontinent in both sweet and salty variations. I’ve tried salt lassi in India,...
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