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...
Balti Base Gravy (Shababs). This recipe was derived by discussions I had with Zaf Hussain, the head chef at the world famous Shababs Balti restaurant in Birmingham. I visited to record some videos for my You Tube channel and had the opportunity to delve deep into...
Simple Dhal Recipe For an easy dhal fix this recipe is ideal. No frills and with minimal ingredients, it’s just a hearty pot of lentil goodness to enjoy. The recipe will make 3-4 generous portions which work very well as a side dish or served as a snack with rice or...
30 Minute Base Gravy (Quick and Easy) by Richard Sayce Here’s a simplified and highly satisfactory quick base gravy recipe for use when making restaurant style curries. It’s easy to make, takes about 30 minutes to cook, and provides enough for approximately five...
Keema (minced meat, usually lamb or mutton) makes an interesting change to chunks of chicken or lamb in a curry or side dish, and can also be used to make kebabs and samosas. Pre-cooking the keema infuses it with flavour so it’s ready to put into a curry without...
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