Books by Richard Sayce Methi Chicken Curry Recipe (BIR): The distinctive flavour and aroma of fenugreek (methi) make this curry stand out from the crowd. Both the leaf (ideally fresh, not dried) and seeds are used in this recipe. The whole and crushed spices added at...
Books by Richard Sayce Onion Bhaji Recipe: Needing little introduction, onion bhaji is an extremely popular starter dish served in British Indian restaurants, and no doubt all over the world in some form or another. Spiced onion slices in a gram flour (chickpea)...
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...
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