Recipes

INTERNATIONAL (NON-UK) CUSTOMERS CAN ORDER VOLUMES 1 & 2 FROM BOOK DEPOSITORY WITH FREE DELIVERY!
KINDLE VERSIONS OF VOLUMES 1 & 2 ARE AVAILABLE WORLDWIDE ON AMAZON. READ ON ANY DEVICE.

Recipes

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

Indian Restaurant Curry at Home Volume 1       Indian Restaurant Curry at Home Volume 2 Front Cover
Adrak (Ginger) Curry Recipe

Adrak (Ginger) Curry Recipe

In my opinion the hearty and fiery ginger root (the Hindi word is ‘adrak’) merits a...
Achari Curry Recipe

Achari Curry Recipe

Lamb has a subtle sweet character that marries well with tart-tasting things. Achari...
Tikka Masala Curry Recipe

Tikka Masala Curry Recipe

With its most common incarnation involving chicken, the mild yet flavour-packed tikka...
Rezala Curry Recipe

Rezala Curry Recipe

It’s refreshing to be different and my new medium-hot curry recipe is just that. ...
Spicy Red Poppadom Dip Recipe

Spicy Red Poppadom Dip Recipe

This hot, sweet, and thick accompaniment to poppadoms is often served in Indian...
Garlic Chilli Curry Recipe

Garlic Chilli Curry Recipe

The heavy use of sliced garlic and chilli in this BIR curry gives a lovely flavour, with...
Cumin & Onion Rice Recipe

Cumin & Onion Rice Recipe

Sometimes simplicity is the key to the most excellent flavour. This delicious pilau rice...
Chicken Chaat Recipe

Chicken Chaat Recipe

A fabulous, refreshing, tangy starter. Small pieces of chicken tikka are cooked in a ...

Buy the Books

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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