Recipes

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Recipes

Here you’ll find just a few specially selected recipes from my books, Indian Restaurant Curry at Home Volumes 1 & 2, and Curry Compendium, new recipes not already included in them.

The books have tonnes of delicious and unique recipes between them, most of which can be made with different combinations of  ingredients for extra variety. Go take a look on the Books page for more details.

Indian Restaurant Curry at Home Volume 1       Indian Restaurant Curry at Home Volume 2 Front Cover      Curry Compendium Cookbook

Moghul Curry Recipe

Moghul Curry Recipe

The Persian-influenced cuisine of the Mughals is ...
Vindaloo Curry Recipe

Vindaloo Curry Recipe

Needing little introduction, vindaloo is a hot and ...
Bassar Mix Powder Recipe

Bassar Mix Powder Recipe

Bassar Mix Powder Recipe:  Bassar is a curry powder ...
Base Gravy Mark II

Base Gravy Mark II

BIR Base Gravy Mark II Recipe:  Here we have an ...
Keema Peas Recipe

Keema Peas Recipe

BIR Keema Peas Recipe: A lush and delicious side ...
Special Fried Rice Recipe

Special Fried Rice Recipe

BIR Special Fried Rice Recipe: This colourful ...
Bunny Chow Recipe

Bunny Chow Recipe

Bunny chow originates from Durban, South Africa, where ...
Butter Chicken Recipe

Butter Chicken Recipe

Butter chicken, as the name suggests, is an indulgent ...

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Here’s a little more history about how I was inspired to recreate British Indian Restaurant (BIR) recipes:

My love for Indian food goes right back to my childhood. Growing up in Britain in the seventies, my experience of food was mostly the staple British classics, such as roast meat and two veg, cauliflower cheese, beans on toast, ham salad, cheese on toast, chicken pie and of course potatoes… many potatoes! As a special treat, a spaghetti bolognase or lasagne would be conjured up.

 

My very first memories of Indian food come from when I was around six years-old. Lying in bed, I could smell an amazing aroma of curry drifting upstairs. My parents would be enjoying a rare Indian takeaway. Salivating, I would sneak downstairs, complaining that I couldn’t sleep, and showing great interest in the foil containers laid out on the table, which had the most amazing magical colours and smells.

 

I was lucky enough to be given a small piece of poppadom dipped in an odd reddish, oily sauce and just one taste was enough to fuel a lifelong craving for curry. For more information about me see the About page.

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