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

Ceylon Curry Recipe

Ceylon Curry Recipe

This BIR Ceylon curry is a tip of the hat to South ...
Madras Curry Recipe

Madras Curry Recipe

A hot, savoury, tangy, smooth, tomato-based curry. ...
Tandoori Chicken Recipe

Tandoori Chicken Recipe

A classic! Tandoori chicken is epic and known across the...
Mango Lassi Recipe

Mango Lassi Recipe

A cold, refreshing yoghurt-based drink is welcome when ...
Nimbo Curry Recipe

Nimbo Curry Recipe

Here’s a tangy and uniquely special curry featuring ...
Balti Base Gravy Recipe

Balti Base Gravy Recipe

Balti Base Gravy (Shababs).   This recipe was derived by...
Balti Chicken (Shababs)

Balti Chicken (Shababs)

Balti Chicken (Shababs Recipe)  This is the Chicken Balti...
Mustard Mango Murgh Recipe

Mustard Mango Murgh Recipe

Mustard Mango Murgh Recipe.  Once in a while a happy...

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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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