Recipes

INTERNATIONAL (NON-UK) CUSTOMERS CAN ORDER VOLUMES 1 & 2 FROM BOOK DEPOSITORY WITH FREE DELIVERY!
BOTH BOOKS AND THE MISTY RICARDO ESSENTIAL SPICE KIT AVAILABLE FROM SPICY JOES AT A GREAT PRICE!
KINDLE VERSIONS OF VOLUMES 1 & 2 ARE AVAILABLE WORLDWIDE ON AMAZON. READ ON ANY DEVICE.

Recipes

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

The books have almost 100 different recipes between them, many 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
Naan Recipe

Naan Recipe

Having tried several ways of making naan bread, this is
Pilau Rice Recipe

Pilau Rice Recipe

Unsurprisingly, pilau rice is the go-to staple to ...
Shorshe Masala Curry Recipe

Shorshe Masala Curry Recipe

This is an unusual curry born out of my experiment using...
Mushroom Bhaji Recipe

Mushroom Bhaji Recipe

Mushrooms come into their own in this simple but delicious...
Pre-Cooked Lamb/Beef Recipe

Pre-Cooked Lamb/Beef Recipe

This recipe details how to pre-cook a batch of lamb leg or...
Pre-Cooked Chicken Recipe

Pre-Cooked Chicken Recipe

This recipe yields a batch of pre-cooked chicken to be ...
Mix Powder Recipe

Mix Powder Recipe

Mix powder is a mixture of basic spices, and is used in...
Base Gravy Recipe

Base Gravy Recipe

Arguably the most important ingredient, base gravy is an...

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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