Curry Club Bangladeshi Restaurant Curries (hardback)
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inc UK p & p
inc UK p & p
Curry Club Bangladeshi Restaurant Curries
Published by Piatkus, 3/96Hardback, ISBN: 0 7499 1618 4
192 pages + 8 colour plates, 230mm x 155 mm
4 in stock
3 x as new – £25 + £2p & p
1 x used but no stains, and repaired rear to tears on rear of dust jacket £15 + £2p & p
State which one you want
3 x as new – £25 + £2p & p
1 x used but no stains, and repaired rear to tears on rear of dust jacket £15 + £2p & p
State which one you want
With 80% of the world's curry houses Bangladeshi-owned, it is simply astonishing that the food most of them serve is standard formula curries (from mild to very hot) which is neither true Indian nor true Bangladeshi cuisine. This is surprising since the food of Bangladeshi, like its neighbour Bengal is simply superb.
We felt it was time that authentic Bangladeshi curries were recorded in the first book of its kind.
It was recognised by the then British Bangladeshi High Commissioner Dr Yussuf as the definitive book on its subject.
Bangladesh, formerly East Pakistan, is located at the mouth of the River Ganges. Before Partition, the area either side of the Ganges was Bengal. Today Bengal is the Indian state that shares its border with Bangladesh.
In this book there are two types of Bangladeshi cooking; you’ll find a number of ‘restaurant favourites’ such as Samosas, Onion Bhajia, Kebabs, Chicken Tikka and its popular derivative Chicken Tikka Masala curry. However, the greater part of the book is devoted to the other type of Bangladeshi cooking - the authentic recipes which have been made in that country for centuries. Be prepared to find these outstanding and exciting ‘new’ tastes, and some quite unusual ingredients. Nowhere else on the subcontinent has such an array of tastes - sour, bitter, sweet, hot, savoury, mild, pungent and fragrant... Bangladeshis adore all of these tastes, which they achieve by using tamarind and sour fruits, bitter vegetables, mollases, chillies and uniquely subtle blends of spices. The Bangladeshi repertoire of textures is equally expansive. Crispy fritters and crunchy grilled items take their place alongside watery (but flavourful) soups. Cooking techniques include Charchuri, Dalna, Jal, Kalia, Khatta, Niramish, Rezala, Shukti and Tok. Uniquely Bangladeshis eat raw and cold curries (bhoortas) and ingredients not used widely in Indian cuisine are the norm in that of Bangladesh. Creamy curries, contrast with dry stir-fries, fluffy rices, with chewy breads. Bangladesh is largely Muslim, so pork is forbidden, though it is eaten by Bangladeshi Christians. Beef is the prevalent meat, and duck is popular. Shatkora, a kind of grapefruit, is sometimes an ingredient in meat/poultry dishes. The area enjoys prolific fresh and seawater fish – pomfret, boal, ruhi, hilsa and ayre, and tiger prawns. And you will not find vegetables cooked better anywhere. Niramish (mixed vegetables) is a national dish and exotic vegetables (now available in the UK) form an indispensable part of the Bangladeshi diet. Sometimes cooked with nothing more than garlic with, a sprinkling of whole spice seeds and chilli, these recipes achieve great culinary heights, and are ideal for the health-conscious cook.
We felt it was time that authentic Bangladeshi curries were recorded in the first book of its kind.
It was recognised by the then British Bangladeshi High Commissioner Dr Yussuf as the definitive book on its subject.
Bangladesh, formerly East Pakistan, is located at the mouth of the River Ganges. Before Partition, the area either side of the Ganges was Bengal. Today Bengal is the Indian state that shares its border with Bangladesh.
In this book there are two types of Bangladeshi cooking; you’ll find a number of ‘restaurant favourites’ such as Samosas, Onion Bhajia, Kebabs, Chicken Tikka and its popular derivative Chicken Tikka Masala curry. However, the greater part of the book is devoted to the other type of Bangladeshi cooking - the authentic recipes which have been made in that country for centuries. Be prepared to find these outstanding and exciting ‘new’ tastes, and some quite unusual ingredients. Nowhere else on the subcontinent has such an array of tastes - sour, bitter, sweet, hot, savoury, mild, pungent and fragrant... Bangladeshis adore all of these tastes, which they achieve by using tamarind and sour fruits, bitter vegetables, mollases, chillies and uniquely subtle blends of spices. The Bangladeshi repertoire of textures is equally expansive. Crispy fritters and crunchy grilled items take their place alongside watery (but flavourful) soups. Cooking techniques include Charchuri, Dalna, Jal, Kalia, Khatta, Niramish, Rezala, Shukti and Tok. Uniquely Bangladeshis eat raw and cold curries (bhoortas) and ingredients not used widely in Indian cuisine are the norm in that of Bangladesh. Creamy curries, contrast with dry stir-fries, fluffy rices, with chewy breads. Bangladesh is largely Muslim, so pork is forbidden, though it is eaten by Bangladeshi Christians. Beef is the prevalent meat, and duck is popular. Shatkora, a kind of grapefruit, is sometimes an ingredient in meat/poultry dishes. The area enjoys prolific fresh and seawater fish – pomfret, boal, ruhi, hilsa and ayre, and tiger prawns. And you will not find vegetables cooked better anywhere. Niramish (mixed vegetables) is a national dish and exotic vegetables (now available in the UK) form an indispensable part of the Bangladeshi diet. Sometimes cooked with nothing more than garlic with, a sprinkling of whole spice seeds and chilli, these recipes achieve great culinary heights, and are ideal for the health-conscious cook.
Over 100 sumptuous authentic recipes include all of the above. The book begins with background information, including a full history of the curry restaurant around the world, and ends with menus, a glossary and index.
A review by Ronnie Laxton, UK.
"The thing about Pat Chapman's books
is that you get a darned good read,
then you get darned hungry
and then you've just got to get cooking.
AND THEN: you get darned good meals!"
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