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

Kalimirch (Black Pepper) Curry Recipe

Kalimirch (Black Pepper) Curry Recipe

Black pepper (Hindi: kali mirch) ceases to be the...
Chilli Cheese Toast Recipe

Chilli Cheese Toast Recipe

This quick and easy chilli cheese toast snack is fantastic...
Kadai Paneer Recipe

Kadai Paneer Recipe

Kadai paneer is a mouth-watering dish that’s served in a...
Phaal Curry Recipe

Phaal Curry Recipe

The famous and usually excruciatingly hot phaal is a curry...
Christian’s Chilli Chicken Recipe

Christian’s Chilli Chicken Recipe

The increasingly popular Indo-Chinese cuisine is showcased...
Adrak (Ginger) Curry Recipe

Adrak (Ginger) Curry Recipe

In my opinion the hearty and fiery ginger root (the Hindi...
Nr Naga Curry Recipe

Nr Naga Curry Recipe

A very hot curry with Mr Naga chilli pickle taking centre...
Bombay Aloo Recipe

Bombay Aloo Recipe

Bombay aloo is a very popular potato-based vegetarian ...

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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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