The Curry Club
since 1982

Piatkus - published 1984 and reprinted 17 times until 2005  

192 pages - size: 32mm x 155mm x 18mm

No Colour Photographs

Paperback ISBN: 0 86188 378 0

Out of Print - Stock Limited - Price Reflects Scarity

In Stock - New.  This was Pat's first cookbook.  It is now out of print and very hard to get brand new.  We have managed to source a limited number of the 1996 edition brand new p/b books.  The price reflects the scarcity value.

Back Cover says

This bestselling cookbook shows you how easy it is to creat that special 'Indian Restaurant flavour' in your own kitchen.

Pat Chapman is the founder of the Curry Club which caters for curryholics like himself. In the Curry Club Indian Restaurant Cookbook, he includes step-by-step recipes for all your restaurant favourites: Onion Bhajias, Vegetable and Meat Samosas, Seekh Kebabs, Chicken Tikka, Sag Gosht, Murgh Masala, Korma, Rhogan Josh Gosht, Dhal, Naan and much more.

If you love Indian food, let Pat unravel the mysteries of spices and introduce you to the subtleties and delights of Indian cooking.

OVER 100,000 COPIES SOLD

Contents

• Measures
• Introduction
• Useful Information
• Basic Cooking Techniques
• Soups, Snacks and Starters
• Barbecues
• Grills and Tandoori
• Meat and Poultry Curries
• Fish and Seafood Curries
• Non-Meat
• Lentils
• Rice and Bread
• Accompaniments
• Sweets
• Desserts
• Beverages
• Appendix 1: The Curry Club
• Appendix 2: The Store Cupboard
• Glossary
• Index

Recipes

• Mulligatawny Soup
• Spicy Tomato Soup
• Moong Dhal Consommé
• Chilli Soup
• Rasam
• Lemon Rasam
• Kadhi
• Onion Bhajias
• Pakoras
• Samosas - vegetable and meat
• Prawn Butterfly
• Prawn Puri
• Prawn and Mushroom Curry Vol-au-Vents
• Curry Puffs
• Aloo Tiki - potato chaps (rissoles)
• Dhal Vada - lentil rissoles
• Ekoori - spiced scrambled egg
• Indian Omelette
• Bhel Puri - batata sev puri
• Matti or Mathhi - savoury biscuits
• Tandoori Chicken - or turkey, duck, quails, pigeon etc
• Tandoori Fish - or lobster, crayfish, scampi, king prawn etc
• Makhanwalla - tandoori chicken curry
• Tikka - lobster. turkey chicken or lamb
• Tandoori Murgh Hariali - green tandoori
• Kebaba - Seekh (stick or skewer) and shami (balls)
• Kebabs
• Boti Kebab
• Gurda Kebab
• Kaleji Kebab
• Chaamp - lamb chop
• Beef Chilli Fry
• Pasanda - sliced beef curry
• Kofta - meatball curry
• Keema - mince curry with hard-boiled eggs
• Dahi Wala - beef curry
• Rhogan Josh Gosht - lamb in red gravy
• Saag or Sag Gosht - lamb in puréed spinach
• Mutton Xacutti
• Sorportel
• Dhansak - chicken in lentil purée
• Murgh Masala - spiced whole roast chicken
• Goan Vinegar Chicken
• Bhoona - dry fried curry
• Do-Piaza - meat and onion curry
• Jal Farajee or Freyzi - cold meat curry
• Korma
• Medium Curry - restaurant style
• Madras - chicken, turkey, beef or mutton curry
• Vindaloo - beef, pork, chicken or duck curry
• Phall - the hottest curry of all
• Fish Mollee or Mouli
• Fried Mackerrel
• Goan Crab
• Prawn Curry - or lobster, crab, scallops, scampi
• Patia - sweet and sour seafood curry
• Hot Prawn and vegetable curry
• Baigan Burta - roast aubergine curry
• Bhajee - mixed vegetable curry
• Undui - vegetable curry
• Dosa or Dosai - savoury pancake
• Sema Masala - beans curry
• Sambar
• Cabbage Foogath
• Gobhi Kashmiri - kashmir cauliflower
• Cauliflower Curry
• Cauliflower Korma Curry
• Koya Gobhi Mattar - white curry
• Doroo - celery curry
• Makhani Kumbi - crusty mushrooms
• Gajar, Mattar Ki Kaju - carrot, pea and nut curry
• Panch Amrit - nut curry
• Bindi Bhajee - okra curry
• Bhare Tamarta Palak - tomatoes stuffed with spinach
• Saag Bhajee - spinach curry
• Alur Dom - whole smothered potatoes
• Aloo Sikaa hu-aa masaladar - spicy roast potatoes
• Mattar Paneer - chhese curry with peas
• Ande Masala - hard-boiled egg curry
• Alu Chole - lentil or chicpea curry
• Maahn - whole black lentils and red kidney beans
• Yellow Dhal
• Tarka Dal
• Plain boiled Rice
• Pullao Rice
• Shah Jahani Pullao - kashmiri pullao
• Vegetable Pullao Rice
• Phali Pech Pullao - pullao rice with fruit and nuts
• Nimbu Ki Chawal - lemon rice
• Navrattan Rice
• Biriani
• Kitcheree or Kedgeree - rice with lentils
• Nan or Naan
• Peshwari Nan
• Chupattis
• Roti - Corn flour bread (makkhe ki Roti)
• Sri Lankan Roti
• Paratha
• Stuffed Paratha
• Puri
• Loochees
• Corn and Coconut Salad
• Cachumber Salad
• Grapefruit Salad
• Radish Salad
• Raita - yoghurt chutney
• Fresh Coriander Purée
• Fresh Chilli Purée
• Fresh Chilli Chutney
• Vinegared Chillies
• Tandoori Chutney
• Fresh Mint Chiutney
• Carrot Chutney
• Beetroot Chutney
• Garlic Chutney
• Coconut and Nut Chutney
• Red Coconut Chutney
• Onion Chutney
• Green Onion Chutney
• Tamarind Chutney - imli
• Gooseberry Chutney
• Prawn Ballichow
• Bombay Duck Pickle
• Meat Pickle
• Lemon, Lime or Aubergine Pickle
• Mixed Vegetable Pickle
• Mango Chutney
• Garnishes
• Barfi or Burfi - Indian fudge
• Gajar Halwa - carrot fudge
• Sujee Halwa - semolina fudge
• Kulkuls
• Laddu - sweet lentil balls
• Banana Fritters
• Jalebi
• Lagun Nu Custard
• Kulfi - Indian ice cream
• Mango Mousse
• Gulab Jaman
• Rasgullas - cream cheese balls in syrup
• Rasmali - cream balls
• Sweet Mincemeat Samosas
• Spicy Fruit Salad
• Tea
• Iced Tea
• Iced Tea Cocktail
• Khava - Kashmiri tea
• Cinnamon Tea
• Jeera Pani - cummin water
• Jal Jeera
• Spicy tomato Juice
• Lhassi Namkeen
• Lhassi Meethi
• Nimbu
• Sharbart

Credits

Editor - Susan Fleming

Designer - Susan Ryall

Illustrator - Hanife Hassan

Notes

If you would like Pat Chapman to autograph your book, or dedicate it to you or a friend (if a present), please let us know by filling in your request in the Notes Box at Checkout.

Customer Reviews

On 20th April, 2011 - Michael Ainscoe emailed:

'... cooking in the background while I am typing this is Rhogan Josh from your first cookery book which I purchased in the early eighties, smells great! I have just about every cookbook that you published ...'

On 19th April, 2009 - Daz Hind emailed:

'... I have to tell you, after 25 years a a curryholic and having sepnt enough on takeaway to buy a house with I can now make my own thanks to one of your books. My friend Alan Parker gave me your Indian Restaurant Cookbook and now to be completely honest mine are better than the takouts so thanks for producing a great book ...'

On 13th April, 2009 - Hannah Wright emailed:

'... I have enjoyed your recipes for many years and have a few of your books ... I have a signed copy of your book, which was given as a birthday present and I use it all the time ...'