The Curry Club
since 1982

Published by Hodder & Stoughton,
208 colour pages, 280 x 230mm.
ISBN: 0 340 75158 4
£25 + £7p&p

IT IS OUT OF PRINT BUT WE HAVE BRAND NEW DWINDLING STOCKS.
This is the third in the trilogy of Pat Chapman’s stunning Curry Bibles. It is the sister volume to the New Curry Bible and Pat Chapman’s hard-to-find Balti Bible (both available in our online shop). And it is equally definitive and beautifully illustrated.

You don’t have to be a vegetarian to enjoy the recipes from this book. They are fine in their own right or as accompaniments to meat, chicken and fish dishes. But for vegetarains and vegans, everything you need is here. The book starts with a vist to an Indian restaurant kitchen and a street-food stall. It then studies spices, herbs, the utensils and specialised ingredients used, and continues with step-by-step colour photo sequences showing how to make basic items, like the all-important curry gravy, garam masala, ghee and paneer, etc.
Over 200 easy to cook recipes, using vegetables, dairy, eggs, nuts and fruit, include soups, beverages, snacks, starters, 100 different curry main course dishes plus, rice, breads, accompaniments and desserts. Recipes include; onion rasam; gujarati potato snack; mushroom bhajee; vegetables in the afghan style; kashmiri curry; bean curry; Thai savoury spicy omelette; five nut curry; green lentils with pink shallots; red curry vegetables; chopped bread curry; Japanese curry noodles; spinach paratha; green mint raita; and dark egg custard.
A must-read A to Z colour photo sequence on the Vegetables and Fruit used in Indian cookery runs throughout the book. The book concludes with a trip to the vegetable stores of London’s Southall Asian community, followed by an exhaustive menu glossary, store cupboard list and and a really useful index.


A must for the vegetarian and meat-eater alike.

Click here to view pages from this book.