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

Laal Chicken Curry Recipe

Laal Chicken Curry Recipe

‘Laal’ translates to ‘Red’, and this vibrant chicken ...
Zafrani Curry Recipe

Zafrani Curry Recipe

Zafrani is a mild, delicate, aromatic curry infused ...
Korma Curry Recipe

Korma Curry Recipe

A misogynistic person may suggest that korma is a curry
Dhansak Curry Recipe

Dhansak Curry Recipe

With its generous inclusion of dhal, the dhansak curry ...
Prawn Puri Recipe

Prawn Puri Recipe

Prawn puri is a classic starter dish served in Indian ...
Christmas Leftovers Curry

Christmas Leftovers Curry

Once the indulgence of the 25th is over and a new day ...
Karahi Curry Recipe

Karahi Curry Recipe

This curry is named after the cast iron cooking pot ...
Sweet & Spicy Lamb Chops Recipe

Sweet & Spicy Lamb Chops Recipe

These tasty lamb chops will make you savour every ...
Lemon Rice Recipe

Lemon Rice Recipe

You may have noticed lemon rice in the ‘rice & ...
Pathia Curry Recipe

Pathia Curry Recipe

Pathia is a hot, sweet and sour tomato-based curry. ...
South Indian Tamarind Curry Recipe

South Indian Tamarind Curry Recipe

South Indian Tamarind Curry Recipe (BIR):  The ...
Methi Chicken Curry Recipe

Methi Chicken Curry Recipe

The distinctive flavour and aroma of fenugreek (methi) ...

Books by Richard Sayce

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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