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
Chicken Chaat Recipe

Chicken Chaat Recipe

A fabulous, refreshing, tangy starter. Small pieces of...
Chana Masala Recipe

Chana Masala Recipe

Chickpeas (Chana) are incredibly popular throughout South...
Chicken Tikka Recipe

Chicken Tikka Recipe

Chicken Tikka: Succulent, tangy, magical chunks with a...
Jalfrezi Recipe

Jalfrezi Recipe

Smoky onions and peppers are combined with a tangy, ...

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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