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

Samber Recipe

Samber Recipe

Samber Recipe This dish is often overlooked on BIR menus,...
Simple Dhal Recipe

Simple Dhal Recipe

Simple Dhal Recipe  For an easy dhal fix this recipe is...
Garlic Chana Chaat Recipe

Garlic Chana Chaat Recipe

Garlic Chana Chaat Recipe Indian street food restaurants...
30 Minute Base Gravy

30 Minute Base Gravy

30 Minute Base Gravy (Quick and Easy) by Richard Sayce...
Christmas Leftovers Curry & Rice

Christmas Leftovers Curry & Rice

Once the indulgence of the 25th is over and a new day ...
Onion Salad Recipe

Onion Salad Recipe

This red-coloured onion relish that comes with ...
Seekh Kebab Recipe

Seekh Kebab Recipe

These are popular spicy sausage-shaped kebabs usually made...
Dhal Recipe

Dhal Recipe

Made predominately from lentils, this Indian staple ...

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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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