Recipes
Here you’ll find just a few specially selected BIR curry 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. Take a look on the Books page for more details.
Shorshe Masala Curry Recipe
Mushroom Bhaji Recipe
Pre-Cooked Lamb/Beef Recipe
Pre-Cooked Chicken Recipe
Mix Powder Recipe
BIR Base Gravy Recipe
Tomato Paste Recipe
Achari Curry Recipe
Tikka Masala Curry Recipe
Rezala Curry Recipe
Spicy Red Poppadom Dip Recipe
Garlic Chilli Curry Recipe
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.