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

Mango Chicken Curry Recipe

Mango Chicken Curry Recipe

In this medium-spiced curry, the juicy sweet flavour of...
Aloo Keema Matar Recipe

Aloo Keema Matar Recipe

The classic and time-honoured combination of minced meat...
Chapati Recipe

Chapati Recipe

These simple, cheap, but tasty flatbreads are also ...
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

Books by Richard SayceShorshe Masala Curry Recipe: This is...
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

Buy the Books  Mix Powder Recipe Mix powder is a...
BIR Base Gravy Recipe

BIR Base Gravy Recipe

Books by Richard SayceBIR Base Gravy Recipe: Arguably the...
Tomato Paste Recipe

Tomato Paste Recipe

Tomato is very important in many curries with its ...

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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